Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the necessary products for potato casserole with cauliflower.
Step 2:
Divide cauliflower into small inflorescences.
Step 3:
Cut potatoes into medium cubes.
Step 4:
Pour salt into boiling water, add potatoes and cabbage, cook for 10 minutes.
Step 5:
Finely chop the green onion.
Step 6:
Chop the greens finely.
Step 7:
Grate cheese on a coarse grater.
Step 8:
Pour milk into the container, add eggs, sour cream, chopped herbs and spices, mix everything well.
Step 9:
Drain the water in which the potatoes and cabbage were cooked, and lightly grind the vegetables into puree, leaving the pieces.
Step 10:
Add a little grated cheese to the chopped vegetables (leave part of the cheese for sprinkling the casserole) and pour in the milk mixture, mix.
Step 11:
Grease the mold with butter and sprinkle with breadcrumbs. In the prepared form, I spread the prepared mixture, evenly distribute it over the entire form.
Step 12:
I put the mold in a preheated oven to 180 degrees for 50-55 minutes, depending on the oven. 10 minutes before cooking, I take the casserole out of the oven, sprinkle with grated cheese and put it back in the oven until golden brown.
Step 13:
I take the finished potato and cauliflower casserole out of the oven and let it cool down a little.
Step 14:
Cut into pieces and serve to the table. Bon appetit!
Potato casserole with cauliflower turns out tender, juicy, with a soft creamy flavor.
Calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50 % fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Cauliflower - 28 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Green onion - 19 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken egg - 80 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Parsley root - 49 kcal/100g
