Cauliflower roasted entirely in garlic and shadow sauce It is an addition to meat dishes melting in the mouth, which, however, can also be successfully served as a vegetable dish. The preparation time is only 10 minutesalthough you will have to wait a moment longer for the result of baking. It is definitely worth to be patient, because you will not try better cauliflower anywhere else.
Ingredients:
- cauliflower,
- 100 g of butter,
- 2 cloves of garlic,
- 2 tablespoons of grated Parmesan cheese,
- a tablespoon of chopped parsley,
- a teaspoon of salt,
- 1/4 teaspoon of sweet pepper.
Method of performance:
1) Wash the cauliflower and cut the core with a sharp knife. Place the head in a high heat -resistant dish.
2) In a small bowl, mix the softened butter, garlic, salt and peppers squeezed through Prague. Rub with this mixture the top and sides of the cauliflower, creating a compact shell on rubella.
3) Cover the whole loosely with aluminum foil and bake at 200 degrees Celsius for 40-50 minutes, until tender vegetables.
4) Take the cauliflower out of the oven and reduce the temperature to 190 degrees Celsius. Pour the head with melted butter from an ovenproof dish. Sprinkle it with Parmesan cheese and chopped parsley.
5) Put the vegetable in the oven, no longer covered. Bake for 15 minutes, until a nice gold on top. Every 5 minutes, pour the head with butter.
6) Remove the roasted cauliflower and sprinkle with chopped parsley before serving.
7) Serve warm and store any residues in the fridge, in a tight container, up to 4 days.
Source: NowowoPuje.pl
See also:
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