John Myers
Ingredients for 4 servings:
- 1 m.-large cauliflower
- salt water
- 1 pack of sheep’s cheese (approx. 150 – 200 g)
- 4 shallots
- 1 garlic clove(s)
- 2 cups cream, possibly reduced-fat
- some tomatoes, dried in oil
- 2 tbsp tomato paste
- some sea salt
- pepper, black
- some stalks of herbs (thyme, rosemary, tarragon), fresh or dried
- some olive oil
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes
with delicious tomato sauce – Mediterranean touch
Cook the cauliflower in salted water to your liking. Some people like it a bit more crunchy, we prefer less crunch, but not too soft. Finely slice the onions, chop the garlic, and finely dice the sun-dried tomatoes. Sauté the onions and garlic in a pan until translucent. Then deglaze with the 2 cups of cream, add the tomatoes (and a little of the herb oil, too), season with salt and pepper, and reduce until the sauce becomes nice and creamy. Finally, chop the herbs and add them to the sauce. When the cauliflower is cooked, drain well and place in a baking dish. Dice the feta cheese and add it to the dish over the cauliflower. Finally, pour the sauce over the vegetables and bake in the oven at 180°C for about 35 minutes. Tastes great as a side dish or on its own with fresh baguette and herb butter.
Facebook Comments