Brazilian recipe
Cauliflower Gratin with Requeijão (Couve-flor gratinada com requeijão)
A faithful Brazilian recipe for cauliflower gratin with requeijão, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 cauliflower media
Agua and sal to taste (for cook the cauliflower)
1 glasses of creamy requeijathe
cheese parmesathe grated to taste
Batata palha to taste
Agua and sal to taste (for cook the cauliflower)
1 glasses of creamy requeijathe
cheese parmesathe grated to taste
Batata palha to taste
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Cook the cauliflower in water with sal ate ficar al dente, without cook demais. Reserve
- In an ovenproof dish, monte the cauliflower cooked in the centro and distribua the potato palha to the redor
- In the pan, aquecthe the creamy requeijathe in low heat
- Add temperos à gosto to the requeijathe, como onion chopped, parsley and spring onions. mix bem
- Pour the sauce of requeijathe sobre the cauliflower in the ovenproof dish
- Salpique grated Parmesan cheese for cima
- Take to the preheated oven to gratinar ate brown
Observations
This recipe keeps the Brazilian identity of Couve-flor gratinada com requeijão, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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