Cauliflower baked with potatoes (sleeve)ed with potatoes (sleeve)

Potato Escalope 474 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Cauliflower baked with potatoes (sleeve)ed with potatoes (sleeve)
  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 80
  • Calories: -
  • Difficulty: Easy
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A fun way to make cauliflower casserole with potatoes is in a sleeve, in a baking dish. Thanks to this method of cooking, vegetables are very soft and tender, saturated with creamy aromas of egg and sour cream filling, while the casserole keeps its shape well. And for an appetizing crust, add grated cheese to the finished casserole and keep the dish already sleeveless for a little more in the oven.

Ingredients

Directions

  1. Prepare all ingredients. Out of season, you can use frozen cauliflower after defrosting it. Choose cheese according to your taste. I used mozzarella.
  2. Peel and rinse the potatoes, pat dry with a paper towel to remove excess moisture. Cut the potatoes into thin slices. Season to taste with ground black pepper (a pinch) and salt (0.25 tsp). Stir.
  3. Turn on the oven to preheat to 180 degrees.
  4. Take a dish that will fit into the baking sleeve. (I used a ceramic heat-resistant mold measuring 27.5x15x6 cm.) Lubricate the mold with vegetable oil. Lay out the potato slices.
  5. Peel the onions, rinse and cut into cubes. Spread evenly over the potatoes.
  6. Rinse and dry the cauliflower, divide into small inflorescences. Place in the shape of a cabbage inflorescence, giving the blank a nice "hat".
  7. Drive the eggs into a deep bowl. Add sour cream, salt (0.5 tsp) and ground pepper (pinch).
  8. Stir.
  9. Spread the egg and sour cream over the top of the cabbage layer.
  10. Send the form with vegetables to the baking sleeve. Fix the edges with a special clip on both sides. Send to a preheated oven for 40-50 minutes at a temperature of 180 degrees. The baking time depends on the power of your technique, the size of the casserole and the material of the mold used. It took me 50 minutes for the vegetables to soften.
  11. Grate the cheese on a coarse grater.
  12. After a while, remove the form with vegetables from the oven, cut and carefully remove the sleeve (hot steam!). Spread the grated cheese over the cabbage and return the mold to the oven for another 10-15 minutes to melt the cheese.
  13. Cauliflower baked with potatoes is ready.
  14. Prepare a salad of fresh vegetables for the casserole. Can be served with sour cream or other sauce.
  15. Bon Appetit!

Cauliflower baked with potatoes (sleeve)ed with potatoes (sleeve)



  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 80
  • Calories: -
  • Difficulty: Easy

A fun way to make cauliflower casserole with potatoes is in a sleeve, in a baking dish. Thanks to this method of cooking, vegetables are very soft and tender, saturated with creamy aromas of egg and sour cream filling, while the casserole keeps its shape well. And for an appetizing crust, add grated cheese to the finished casserole and keep the dish already sleeveless for a little more in the oven.

Ingredients

Directions

  1. Prepare all ingredients. Out of season, you can use frozen cauliflower after defrosting it. Choose cheese according to your taste. I used mozzarella.
  2. Peel and rinse the potatoes, pat dry with a paper towel to remove excess moisture. Cut the potatoes into thin slices. Season to taste with ground black pepper (a pinch) and salt (0.25 tsp). Stir.
  3. Turn on the oven to preheat to 180 degrees.
  4. Take a dish that will fit into the baking sleeve. (I used a ceramic heat-resistant mold measuring 27.5x15x6 cm.) Lubricate the mold with vegetable oil. Lay out the potato slices.
  5. Peel the onions, rinse and cut into cubes. Spread evenly over the potatoes.
  6. Rinse and dry the cauliflower, divide into small inflorescences. Place in the shape of a cabbage inflorescence, giving the blank a nice "hat".
  7. Drive the eggs into a deep bowl. Add sour cream, salt (0.5 tsp) and ground pepper (pinch).
  8. Stir.
  9. Spread the egg and sour cream over the top of the cabbage layer.
  10. Send the form with vegetables to the baking sleeve. Fix the edges with a special clip on both sides. Send to a preheated oven for 40-50 minutes at a temperature of 180 degrees. The baking time depends on the power of your technique, the size of the casserole and the material of the mold used. It took me 50 minutes for the vegetables to soften.
  11. Grate the cheese on a coarse grater.
  12. After a while, remove the form with vegetables from the oven, cut and carefully remove the sleeve (hot steam!). Spread the grated cheese over the cabbage and return the mold to the oven for another 10-15 minutes to melt the cheese.
  13. Cauliflower baked with potatoes is ready.
  14. Prepare a salad of fresh vegetables for the casserole. Can be served with sour cream or other sauce.
  15. Bon Appetit!

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