Plate of cauliflower

Submitted by enr on 29 Apr 2014
2-3 heads cauliflower - about 1.3 kg
1/2 cup vegetable oil
3-4 carrots
1/2 head celery
4-5 onions
7-8 large tomatoes
3 tbsp flour
1 lemon
black pepper
bay leaf
2-3 cloves garlic
In small pieces chopped aromatic roots and onions are cooked in salted water, to which are added 1-2 tbsp vegetable oil, pepper and bay leaf. Separately, boiled in salted water cauliflower torn in flowers. Individually cooked vegetable mix with chopped tomatoes and pour into pan. Add fuzzy flour in cold water and the remaining oil. The surface of the dish arrange slices of peeled and cleaned seeds of lemon and sprinkle with plenty of chopped parsley. The dish is baked for half an hour in a moderate oven. Optional its removal from the oven sprinkle with crushed salt in vinegar and garlic. Serve after cool.
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29 Apr 2014