Baked Cauliflower with Meat
Very simple, very tasty, made from everyday ingredients — for dinner! Cauliflower with meat, baked under an appetizing cheese crust, is a complete meal for a family lunch or dinner. And it couldn't be easier to make — even a total beginner can pull it off!
Cooking method
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Step 1:
How do you bake cauliflower with meat in the oven? Gather everything on the list. Choose boneless, sinew-free meat — tenderloin, as juicy and tender as possible. You can use beef or lamb instead of pork. Use any refined vegetable oil, and any hard or semi-hard cheese that melts well. Wash and dry the vegetables. Trim the meat, then wash and dry it.
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Step 2:
Cut the pork into small cubes.
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Step 3:
Heat the vegetable oil in a skillet. Over moderately high heat, stirring now and then, fry the meat for about 5–7 minutes until a golden crust forms. Searing it this way keeps the pieces juicy inside.
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Step 4:
Salt the meat, add the basil, and stir.
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Step 5:
Turn down the heat, cover the pan, and simmer the meat for another 15–25 minutes. Judge the exact time by your stove. You can add any spices and aromatic herbs you like.
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Step 6:
Peel the carrot, rinse it, and grate it on the coarse side.
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Step 7:
Peel and wash the onion, then cut it into small cubes. You can cut it into strips if you prefer.
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Step 8:
Sauté the vegetables in a skillet with a little vegetable oil until soft, stirring so they cook evenly and don't burn.
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Step 9:
Break the cauliflower into florets, trimming off any too-thick stems with a knife. It's best to cut up the large florets too, and leave the small ones whole.
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Step 10:
Boil the cauliflower in salted water until soft, about 5–6 minutes. Just don't overcook it, so the florets keep their shape.
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Step 11:
Drain the cooked cauliflower in a colander and let the water run off.
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Step 12:
Spread the sautéed vegetables evenly in a baking dish.
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Step 13:
Arrange the fried meat over the vegetables.
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Step 14:
Lay the boiled cauliflower over the meat.
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Step 15:
Grate the hard cheese on the coarse side.
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Step 16:
Sprinkle the cauliflower evenly with the grated cheese.
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Step 17:
Bake the cauliflower and meat in an oven preheated to 350°F (180°C) for 10–15 minutes, until the cheese is fully melted. Judge the exact time and temperature by your own oven. Serve the dish hot. Enjoy!
- I used a leg of pork and trimmed off the excess fat; tenderloin or pork loin works too. If you prefer beef, go with veal so the meat is more tender — though it'll take a little longer to cook. Chicken or turkey breast makes a good lean option and cooks faster too. What I love about this recipe is that you can serve the meat and the side together. So convenient, and so tasty!
- To keep your eyes from stinging while you cut onions, rinse the onion and the knife with cold water. And the cutting board won't pick up the onion smell if you rub it with a piece of lemon first.
- You can use any meat besides pork in this dish. Keep in mind the cooking time, flavor, and calorie count will change — beef takes longer than pork, while chicken or turkey breast takes less.
- Keep in mind that every oven is different. The temperature and cooking time may vary from what's given here. For any baked dish to come out well, make use of some helpful information on how ovens behave!
Caloric content of the products possible in the composition of the dish
- Fatty pork - 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
- Wild boar 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
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