Romanesco is related to the regular cauliflower. Unfortunately it is not commonly known, but it has a lot of nutrients and vitamins and is easily digestible. You can prepare all cauliflower dishes with romanesco and vice versa. This dish is a suitable addition to the other dishes you have received for carbohydrate-free evenings over the last few weeks.
15 min
Ingredients per serving
- 200g (7 oz.) leek
- 200g (7 oz.) romanesco or cauliflower
- 200g (7 oz.) cottage cheese
- 150ml (5 oz.) low-fat milk
- 40g (1.4 oz.) parmesan cheese
- 1 clove of garlic
- 1 tablespoon chopped rosemary leaves (fresh or dried)
- 1 tablespoon rapeseed or olive oil
- pepper
Preparation
- Pre-heat oven to 180°C (355°F, no circulating air).
- Grease an oven dish with olive oil.
- Wash leek, pat dry, cut into slices.
- Divide romanesco into florets.
- Put leek and romanesco into the baking dish
- Grate parmesan cheese.
- Peel and chop or press garlic finely, mix garlic and rosemary into milk.
- Put milk mixture in a high pot and bring it to a boil while stirring, then take off the stove.
- Stir in cottage cheese and parmesan cheese, pour over leek and romanesco.
- Bake the gratin for about 45 minutes on the middle rack.
