20.05.2020
37
Recipe information
Cooking:
20 min.
Complexity:
Easy
Calorie content:
25.31
Carbohydrates:
1.98
Fats:
1.69
Squirrels:
0.63
Water:
7.27

Ingredients

Title Value
1. Cauliflower 1 PC.
2. Butter 2 art. l
3. Garlic 8 clove
4. Water 7 Art.
5. Salt 1 Tsp
6. Black pepper 1/2 Tsp
7. Milk 1/2 Art.

Cooking

1. Stage

Chop the garlic and fry for several minutes in butter in a large skillet over low heat.

1. Stage. Chop the garlic and fry for several minutes in butter in a large skillet over low heat.

2. Stage

Remove from heat and set aside for a while. Boil water. Boil cabbage inflorescences for 10 minutes until tender under a closed lid. Do not drain.

1. Stage. Remove from heat and set aside for a while. Boil water. Boil cabbage inflorescences for 10 minutes until tender under a closed lid. Do not drain.

3. Stage

Transfer the inflorescences with a slotted spoon to a blender, pour in 1 cup of the broth, add the garlic and oil cooked in it. Salt and pepper. Pour in the milk. Beat until smoothy for a few minutes until smooth. Add more milk if necessary.

1. Stage. Transfer the inflorescences with a slotted spoon to a blender, pour in 1 cup of the broth, add the garlic and oil cooked in it. <strong> </strong> Salt and pepper. Pour in the milk. Beat until smoothy for a few minutes until smooth. Add more milk if necessary.

4. Stage

The cauliflower sauce is ready and can be served with any dish.

1. Stage. <strong>The cauliflower sauce is</strong> ready and can be served with any dish.