Cauliflower Casserole With Mountain Cheese And Chive Sauce From The Air Fryer
Make Cauliflower Casserole with mountain cheese and chive sauce with your air fryer.
Serves: 2
You can use cauliflower in many different ways, like roasting it, add it to different dishes, or combine it with other vegetables. In this recipe “Cauliflower casserole with mountain cheese and chive sauce from the air fryer”, we use cooked cauliflower with potatoes. It is an easy and quick recipe. Using your air fryer helps to use less oil and still get a delicious result.
Contents
Learn about the ingredients:
Before we move to complete the recipe, let’s explore the ingredients.
● Potatoes:
Potatoes are used worldwide in different dishes. It is rich in nutrients like fiber, vitamins, and minerals. Potatoes can be divided into three categories: waxy, starchy, and those in-between.
The smoother potatoes are the waxy ones. The waxier, smoother texture makes them hold their shape while cooking. They are excellent for dishes like potato salad, potato soup, and when you want to boil or slice them. They are less suited for baking and frying.
If you want to bake or fry potatoes you should use starchy ones. potatoes are great for baking and frying. For cooking they are less suited because of their starch they fall apart quickly. For baking or frying, this is an advantage as they are more absorbent. They are also the most suitable potato if you want to make mashed potatoes.
The in-between potatoes have like the name suggests a little bit from both. If you want to purchase potatoes for more dishes this is the safest option. They can be used for most dishes.
– How to store potatoes?
Potatoes should be stored in dry, and dark places under the temperature of 45-50 degrees Fahrenheit. They shouldn’t be stored around onions as they both emit natural gases that damage each other.
Fresh potatoes have a shelf life of about 2 months.
● Sour Cream
Sour cream is a dairy product that is obtained by fermenting cream. A single serving of sour cream doesn’t have many vitamins and minerals but a cup of sour cream is an excellent source of calcium, phosphorus, riboflavin, and vitamin A. Sour cream exists in several varieties like full-fat sour cream, light sour cream, and low-fat sour cream. Creme fraiche is related to sour cream. It is thicker and used more often in recipes. Creme fraiche has a higher fat content and a lighter taste than sour cream.
● Whipped cream
Heavy cream is made by filtering high-fat cream from fresh milk. It is used to make butter and whipped cream, and to cream coffee and many other dishes. Creams are high in calories and must contain at least 36% fat. It is rich in nutrients such as vitamin A, choline, calcium, and phosphorus. Other cream products, including light cream, one-half cream, are lower in fat.
● Spring onion
Spring onion with green stem is the best thing to add color to the dishes. It adds the flavor of onion to the salads, sandwiches, and salsas. It is an excellent source of vitamin C, dietary fiber, vitamin A and B6. Both parts of spring onion (green and white) are edible. They taste a little softer than regular onions and can be cooked or eaten raw. Spring onions have less shelf life than the regular onions therefore they should be used within 4-5 days.
● Fresh parsley:
Parsley is a herb used in dishes all over the world especially in America, Europe, and the Middle East. It is used to enhance the flavor of dishes. It is a nutrient-rich herb. It is rich in vitamins A, C, and K. it also has a large amount of potassium and magnesium.
Parsley is mainly used to garnish different dishes. Though it is a herb it can be used in egg bakes, sauces, and juices.
● Egg:
Eggs are a universal food and many people like them fried, boiled, scrambled, or baked. They are easy to incorporate into food. Eggs may be the most important ingredient in your fridge! They’re nutritious, they taste great, and their physical properties and components make them indispensable in the kitchen. Eggs are used to cover food with crumbs, flour, etc. as eggs help to adhere to these ingredients and give a brown appearance when cooked. Eggs have a sticky nature that allows them to glue two pieces of dough or noodles or to provide a sticky surface for sprinkling seeds.
● Chives:
Chives are green vegetables with a light onion-like taste. They have a sharp cooking light onion-like taste. People tend to use chives as a garnish for main dishes or salads. Chives are a great source of vitamin A and folate.
● Pepper
Black pepper is widely used in cooking around the world. It is often called “King of Spices”. Black pepper and its active ingredient, piperine, can have strong antioxidant activity, increase the absorption of certain nutrients and beneficial compounds.
The amount of black pepper commonly used in cooking and additives up to 20 mg piperine appears to be safe. However, black pepper can increase drug absorption and should be used with caution when combined with some medications. Black pepper is a flexible ingredient that can be added to a variety of recipes, including meat, fish, eggs, salads, and soups. Available at most grocery stores.
● Tarragon mustard
Tarragon mustard is a mixture of mustard seed and dried tarragon and some other ingredients like apple cider, vinegar, and seasoning of your choice. It is sharp in taste.
●Garlic clove
Garlic cloves add flavor to the dishes. They contain sulfur and when it is chopped it provides food the aromatic flavor. Garlic cloves are rich in nutrients. They are the best immunity boosters. Garlic is a good source of vitamins and minerals such as vitamin B6, vitamin C, magnesium, and selenium.
