Romanesco cauliflower with cheese sauce

Name: Romanesco cauliflower with cheese sauce
Total time: 15 min
Yield: 2
Ingredients: 1 Cauliflower; 500 ml Milk; 30 g Any cheese; 1 tablespoon Cottage cheese; 20 g Butter; 2 tablespoon Flour; 1 Bouillon cube

In a matter of minutes you will have a healthy side dish on your table! A simple combination of two flavors that go well together is a win-win. A delicious sauce made from ingredients that I almost always have on hand. Cabbage, if you cook it as a whole head and not as “roses,” it is easier to remove from the pan. There are no small “fragments” floating in the broth; everything is very neat. “Polukachan” looks unusual and advantageous when served. The cheese sauce complements the taste of Romanesco very well. I think it will go great with any other cabbage with a “cauliflower” nature. Finally a recipe that doesn't run out of sauce until the cabbage does, there's a lot of it.

39

10637

Chloe Brown

Author of the recipe

Calories

480Kcal

Protein

27gram

Fat

18gram

Carbs

53gram

*Nutritional value of 1 serving

Ingredients

Servings: 2

1

500ml

30g

1tablespoon

20g

2tablespoon

1

Step-by-step preparation

Cooking time: 15 mins

STEP 1
Ingredients
STEP 2
1. Boil water, salt it and add a couple of drops of lemon juice if using Romanesco or any cauliflower. Lemon juice avoids loss of color during cooking and does not affect the taste. Cook a whole head of cabbage over low heat for 10 minutes.
STEP 3
2. Pour broth concentrate into milk
STEP 4
3. Grate the cheese.
STEP 5
4. Melt the butter.
STEP 6
5. Stir in the flour, “brew” the thickener.
STEP 7
6. Pour milk in small portions and mix with the base, trying to avoid the formation of lumps. Keep on the lowest heat. If the sauce still clumps, don’t worry, then strain it or break it up with a blender.
STEP 8
7. Add both types of cheese to the thickened main sauce at the same time and stir.

Comments on the recipe

Strify

18.10.2023

4.7

An excellent recipe, what a real gourmet needs! This sauce is already the pinnacle of taste, and also in combination with cabbage, the author writes correctly, but there’s not enough wine)) I usually cook cabbage - pour it in egg, or in batter, but it’s necessary already be more inventive. I once made a cheese sauce with a recipe somewhat similar to this one, it turned out very tasty. I will definitely make this delicious dish, thank you, I always have cheese in the refrigerator.

Irisha

18.10.2023

4.7

What an interesting cabbage! I haven’t seen one like this here, but does it taste like cauliflower or broccoli or is it completely different? I really liked the sauce, I think it will go well with many vegetables

Anahit

18.10.2023

4.6

MAGNAGO, cauliflower or broccoli may be suitable, but the Romanesco cabbage you presented is for me an overseas curiosity and simply beautiful. Live and learn . Thank you for introducing us to a new cabbage product and a good recipe.

Magnago

18.10.2023

4.9

Romanesco tastes (in my opinion) closer to regular white cauliflower than to broccoli. Its flavor is called “nutty.” That’s why I wrote about “colored cauliflower” because it also comes in several shades of lilac, violet and almost purple. And this sauce goes great with potatoes, for example, and carrots. Actually, I gave the recipe for the sauce, but I took this cabbage solely to show Anait. Do you remember when we discussed this in the discussion of toffee salad with broccoli and shrimp? Romanesco of all green colors is the most vitamin-rich and richest in taste. Oh, about “curd cheese”! It seems to me that 0