Cauliflower, cabbage and cheese

I am not a vegetarian but it is good not to always eat meat, poultry or fish.
So when I found some left-over vegetables in the larder, remains of an enthusiastic shopping spree on the Sunday market, it was not too hard to decide what to do.

I had a head of cauliflower and a quarter of red cabbage. The head was not very big but nicely firm so I cleaned it and pulled/sliced away the leaves. The red cabbage I cut in slices – with a knife, not in the kitchen machine. The machine is easy and quick but you have a lot of washing up to do and the cabbage shreds are very fine.

The vegetables went in two separate pans. The cauliflower was submerged in salted water, the cabbage only had a small level of water. After 15 to 20 minutes, you can test whether the vegetables are cooked. The cauliflower needs to remain firm, the cabbage tender. I had added cinnamon to the cabbage and you can also add apples.

I had set the oven on 150 °C. I drained the cabbage and put it at the bottom of a round dish. I took the cauliflower out of the water and put it on top of the cabbage. I sliced some Maroilles cheese and made incisions in the cauliflower. I put the cheese in the incisions and put the dish in the oven for 15 minutes.

That’s all there is to it. Nice, tasty and healthy.