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Cauliflower with spinach

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Ingredients for 2 servings:

  • 1 cauliflower
  • 1 liter vegetable broth
  • 1 pinch of nutmeg
  • 400 g spinach, frozen
  • 2 onions
  • 2 garlic cloves
  • 1 cup of sweet cream
  • 2 beefsteak tomatoes
  • 2 tbsp butter for flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the cauliflower and divide it into florets. Cook in water with the broth for 15-20 minutes. Cut the drained florets into thick slices and arrange them fan-shaped in a casserole dish. Sprinkle with nutmeg. Sauté the spinach, onions, and crushed garlic in a pan with butter and let cool. Stir in the cream and pour over the cauliflower. Peel, deseed, and dice the tomatoes, and sprinkle over the casserole. Place a knob of butter on top. Bake in a preheated oven at 180°C for 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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