Baked cauliflower with yogurt cream
For the yogurt cream
Preparation: 20 min.
Divide cauliflower into florets, which cut with a sharp knife into smaller pieces. Boil plenty of salted water in a pot and Blanch the cauliflower about 10 minutes, or until softens somewhat, but remain crunchy. Strain the cauliflower and set aside.
Yogurt cream: In a large bowl, beat with a whisk the eggs and add the yogurt, mustard, olive oil, salt and pepper. Beat well with whisk, until all the material well mixed and resulting in a homogeneous cream.
Oven baked cauliflower: Preheat oven at 200 ° C. Spread the cauliflower pieces in a greased pyrex. Add the sun-dried tomatoes, parsley and cheese and stir lightly. Pour the ingredients into the pan with the cream of yogurt and sprinkle with breadcrumbs. Bake for 15 minutes in the oven until golden brown the surface of food. Serve the cauliflower hot.
Serve with green season salad made with mustard vinaigrette. You can accompany each serving with a slice of boiled ham or some smoked trout or smoked salmon bit.
Tip: If you do well with fruits in cooking, you can add dried grapes.