International kitchen

Casserole cauliflower with ham

Name: Casserole cauliflower with ham
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: International
Ingredients: 0.5 kg cauliflower; 100-150g Cheese hard; to taste ham (or sausage, sausage) - 150 g; 1 pc Spud onions; 5-6 sprigs of dill; 4-5 pcs Eggs; 300ml Milk; 1-2 cloves of garlic; salt to taste; frying oil

Learn how to make Casserole cauliflower with ham with 10 ingredients and 10 clear steps.

PrepNot statedCook45 minServes3LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 9 method steps from beginning to end.
Measure and arrange all 10 listed ingredients.
Set aside about 45 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Prepare the necessary products for the casserole.
02
Wash colored in warm water, then divide into inflorescences and quickly boil in boiling salted water for 3-4 minutes.
03
Cut the onions finely. Cut the ham in cubes. Roast the onions in vegetable oil until golden, add ham to the onions and roast for another 1 minute.
04
Prepare the pour. To do this, beat the eggs with a corolla, add to them milk, passed through the press of garlic, salt a little and beat a little more with a corolla.
05
Grate the cheese on a large grater.
06
Boiled cauliflower fold into a form for baking, sprinkle onions and ham on top. Then slap it with chopped dill.
07
Pour the cabbage with egg pouring and sprinkle with grated cheese.
08
Put the cauliflower form in the oven heated to 190 ° C for 25-30 minutes.
09
The finished cauliflower casserole let cool a little, and then cut into portion pieces and serve to the table.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Irina Serdyuk; view original image record .

Before you start

Preparation checklist

Recipe notes & preparation tips

Method

Ready to serve

Source & licence

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