Brazilian recipe
Roasted cauliflower with Requeijão (Couve-flor gratinada com requeijão)
A comforting vegetarian dish featuring tender cauliflower florets baked in a velvety Requeijão sauce and finished with a golden parmesan crust.
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Ingredients
1 medium head of cauliflower
Water and salt to taste (for boiling the cauliflower)
200g Requeijão (creamy Brazilian cheese spread)
Grated parmesan cheese to taste
Batata palha (crispy potato sticks) to taste
Water and salt to taste (for boiling the cauliflower)
200g Requeijão (creamy Brazilian cheese spread)
Grated parmesan cheese to taste
Batata palha (crispy potato sticks) to taste
Where to find ingredients
You can find cauliflower, fresh herbs, and parmesan at any local supermarket or greengrocer. For the Requeijão and batata palha, visit speciality Latin American food shops or the international aisle of larger supermarkets. If you cannot find Requeijão, a high-fat cream cheese mixed with a little heavy cream is the closest substitute.
Preparation method
- Boil the cauliflower in salted water until just tender, ensuring it stays al dente; drain and set aside.
- Place the cooked cauliflower in the centre of an ovenproof dish and arrange the batata palha around the edges.
- Gently warm the Requeijão in a small saucepan over low heat.
- Stir in your preferred seasonings, such as finely chopped onion, parsley, and spring onions, and mix thoroughly.
- Pour the warm Requeijão sauce evenly over the cauliflower in the dish.
- Sprinkle generously with the grated parmesan cheese.
- Bake in a preheated oven until the top is bubbling and golden brown.
Observations
This cauliflower bake with Requeijão is a classic vegetarian staple, perfect for those seeking a flavoursome and wholesome meal. Pre-boiling the cauliflower until al dente ensures it retains a pleasant bite, while the luscious, creamy Requeijão sauce and the bubbling parmesan topping provide a rich and irresistible finish. It works beautifully as a hearty side dish or a light, satisfying main course.
The preparation is straightforward and requires no complex techniques, making it an excellent choice for a busy weekday supper or an elegant weekend dinner. Once the cauliflower is parboiled, it is arranged in a dish, smothered in the savoury sauce, and finished in the oven until perfectly golden and appetising.
The preparation is straightforward and requires no complex techniques, making it an excellent choice for a busy weekday supper or an elegant weekend dinner. Once the cauliflower is parboiled, it is arranged in a dish, smothered in the savoury sauce, and finished in the oven until perfectly golden and appetising.
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