Baked Cauliflower Florets
|Water||1 1⁄2 Cup (24 tbs)|
|Herb salt||1⁄2 Teaspoon|
|Tomato paste||1 Tablespoon|
|Finely ground cornmeal||1⁄3 Cup (5.33 tbs)|
|Cauliflower florets||1 Pound|
|Ricotta cheese/Cottage cheese||1 Cup (16 tbs)|
|Thyme/1/2 teaspoon dried thyme||1 Teaspoon, chopped|
|Lovage/1/2 teaspoon dried lovage||1 Teaspoon, chopped|
|Emmenthal cheese||4 Ounce, sliced|
|Chives||2 Tablespoon, chopped|
Bring to a boil the water, salt, and tomato paste.
Sprinkle the cornmeal in while stirring, cover and simmer 10 minutes.
Remove from the heat and set aside 10 minutes.
Wash the cauliflower florets, halving the large ones, cook 10 minutes in a little water, and drain.
Mix the fresh cheese with the herbs and season to taste with a little herb salt.
Preheat the oven to 400°.
Spoon the cornmeal into a buttered dish and spread the cauliflower over it, and top with strips of cheese.
Bake 5 minutes in the oven.