1 medium-sized chou-fleur
salt to taste
2 tablespoons of wheat flour
1 cup of tomato puree
1/2 cup of grated Parmesan cheese
1 tablespoon of lemon juice
1/2 cup of lightly fried breadcrumbs
1 medium-sized chou-fleur
salt to taste
2 tablespoons of wheat flour
1 cup of tomato puree
1/2 cup of grated Parmesan cheese
1 tablespoon of lemon juice
1/2 cup of lightly fried breadcrumbs
Separate the chou-fleur into florets and soak in water and salt for 30 minutes
Drain the chou-fleur and rinse under running water
Cook in boiling water and salt until slightly tender, then drain
Arrange the chou-fleur in a buttered baking dish
Dissolve the flour in a small amount of tomato puree and mix to obtain a paste
Add the remaining tomato puree, season with salt, and cook over low heat, stirring constantly, until thickened
Add the grated cheese and lemon juice and pour this mixture over the chou-fleur
Sprinkle with lightly fried breadcrumbs and bake in a hot oven (200°C) until golden brown
Yield: 6 servings.
