Composition / ingredients
Step-by-step cooking
Step 1:
How to bake cauliflower with meat in the oven? Prepare the products according to the list. Choose meat without bones and veins, tenderloin, as juicy and soft as possible. You can take not only pork, but also beef or lamb. Vegetable oil - any refined. Cheese is also any hard or semi-hard, but the one that melts well. Wash and dry the vegetables. Clean the meat from all excess, wash and dry.
Step 2:
Cut pork into small cubes.
Step 3:
Heat the vegetable oil in a frying pan. On a moderately high heat, stirring occasionally, fry the pieces of meat for about 5-7 minutes until a golden crust forms. Thanks to this roasting, the meat pieces inside will remain juicy.
Step 4:
Salt the meat, add the basil, mix.
Step 5:
Turn down the heat, cover the pan with a lid and simmer the meat for another 15-25 minutes. Determine the exact time by your plate. You can add any spices and aromatic herbs to taste.
Step 6:
Peel the carrots, rinse, grate on a coarse grater.
Step 7:
Peel the onion, wash it, cut it into small cubes. You can cut into strips, if desired.
Step 8:
Fry the vegetables in a frying pan with the addition of vegetable oil until soft. Do not forget to stir at the same time so that the vegetables do not burn and fry evenly.
Step 9:
Disassemble the cauliflower into inflorescences, cut off the too thick parts with a knife. It is better to cut the large inflorescences too, and leave the small ones intact.
Step 10:
Boil the cauliflower in boiling salted water until soft for 5-6 minutes. The main thing is not to digest the cabbage so that the inflorescences retain their shape.
Step 11:
Put the finished cabbage in a colander, let the water drain.
Step 12:
Put the evenly fried vegetables in a baking dish.
Step 13:
Spread the fried meat on top of the vegetables.
Step 14:
Put the boiled cauliflower on top of the meat.
Step 15:
Grate the hard cheese on a coarse grater.
Step 16:
Sprinkle the cabbage evenly with grated cheese.
Step 17:
Bake cauliflower with meat in a preheated 180 degree oven for 10-15 minutes so that the cheese is completely melted. Determine the exact time and temperature of baking according to your oven. Serve the dish hot. Bon appetit!
For cooking, I took a ham and cut off the excess fat, a tenderloin or carbonade is also suitable.
If beef is preferred, it is better to take veal so that the meat is softer. However, it will take a little longer to prepare.
Chicken or turkey fillet will be a good dietary option. In addition, it will take less time to prepare.
I liked this recipe because you can serve meat and garnish at the same time. This is very convenient and very tasty!
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
In addition to pork, any other meat can be used in this dish. Keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. For example, beef is cooked longer than pork, and chicken fillet or turkey is less.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
