This cauliflower casserole turns out incredibly juicy and delicious, and takes minutes to cook. Perfect for dinner.
Cooking time 20 minutes
Cauliflower, frozen 200 g
Hard cheese 100 g
Cream 10% fat. 50-100 ml
Champignons (fresh or frozen) 5-6 pcs
Olive oil 2 tbsp l.
Breadcrumbs 1 tsp
Salt to taste
Defrost cauliflower and disassemble into small inflorescences.
Sprinkle with breadcrumbs, salt and olive oil.
Peel the mushrooms and chop finely.
Add mushrooms to cabbage and mix well.
Arrange the cabbage with mushrooms in tins or baking pots.
Pour cream to a level slightly more than half the volume.
Sprinkle with grated cheese and place in a preheated oven at 180 degrees C for about 10-12 minutes. Cool the finished dish a little and serve.