Baked Cauliflower with Pumpkin sauce

European

5.00 / 5

Cook Time

3 hours 40 mins

prep_time_text 3 hours

total_time_text 3 hours 40 mins
Serving

4
Difficulty

Easy

Vegetable enthusiasts look at what I’ve got for you! This is a baked cauliflower with pumpkin sauce. It has got a crunchy texture but at the same time pumpkin sauce will gently pat your tongue so you can be 100 percent satisfied.

How to prepare Baked Cauliflower with Pumpkin sauce

Baked Cauliflower with Pumpkin sauce: Directions

Step 1

Preheat the oven to 180 degrees. Wash the head of cauliflower well and put it in a saucepan. Cook in salted water on low heat for 15 minutes after boiling.

Step 2

Peel a pumpkin and dice it into equal cubes so that it is evenly cooked.

Step 3

Put pumpkin pieces in a baking dish. Add 2 crushed garlic cloves, a pinch of salt, 2 tbsp. of oil and 3 sprigs of rosemary. Cover with foil and bake in the oven for 30-40 minutes.

Step 4

Remove the cauliflower from the pan and leave to cool for 10 minutes. Then wrap in cling film and put in the freezer for 2-3 hours.

Step 5

Remove the rosemary sprigs from the pumpkin tin. Place the pumpkin in a blender bowl, add 1 clove of garlic, 50 g of blue cheese, 100 ml of 33% cream and salt to taste. Beat until smooth.

Step 6

Place the frozen cabbage in a preheated 200 degree oven for 30 minutes to form a golden crust. Pour pumpkin sauce over the prepared baked cabbage and sprinkle with freshly ground black pepper.