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Nutrition Facts
Serving Size 1 (282g) Recipe makes 6 servings
Calories 383
Calories from Fat 283		(73%)
Amount Per Serving		%DV
	Total Fat 31.6g	48%
	Saturated Fat 19.7g	98%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 251mg		10%
Potassium 545mg		15%
Total Carbohydrate 16.3g		5%
	Dietary Fiber 2.5g	10%
	Sugars 2.5g
Protein 11.1g		22%
detailed view... how is this calculated?

Zapekanka Iz Tsvetnoy Kapusty (Baked Cauliflower)

Recipe #292219 | 55 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Celticevergreen
Mar 17, 2008

Traditional Russian recipe from a friend of my grandmothers and found in her recipe box.

SERVES 6 (change servings and units)

Ingredients

1 medium cauliflower
salt, to taste
4 tablespoons flour
4 tablespoons butter
2 cups milk (do not use nonfat milk)
2 cups sour cream
salt, to taste
black pepper, to taste
3/4 cup sharp cheddar cheese, grated

Directions

1
Wash the cauliflower and split into florets, boil in lightly salted water for 5 minutes, and then drain in a colander.
2
Saute the flour in 2 tbsp butter until golden brown, add another 2 tbsp butter and the milk, stirring continuously with a whisk.
3
Allow to thicken a little then stir in the sour cream. Season then simmer 5 minutes more, stirring regularly.
4
Pour the cauliflower florets into a greased oven proof dish, pour over the hot sauce, sprinkle with the cheese and bake in a 400°F oven until golden brown.

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Featured Reviews for This Recipe

From: Chef #792501

On Apr 15, 2009

The taste of the cauliflower was delicious, but way too soft. The 55 minute cooking direction was too long. Next time I'll shorten it by at least 25 minutes. Great taste, new fave!

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From: CarsonM

On Oct 31, 2008

Very nice! I bought an intriguing-looking Romanesco cauliflower and needed a way to cook it, and this fit the bill - I didn't really want a heavy cheese sauce, and this sour cream sauce was (although rich) surprisingly light and complemented the cauliflower well. When I reheated the leftovers, I added in some rice, fresh diced tomato, cubanelle pepper and lots of cilantro, which I thought paired nicely with the sauce.

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