Cauliflower wash, if necessary remove the green leaves.

Fill the pot with cold water, submerge the cabbage and cook after boiling water 10 minutes, no more. It is important not to overcook the cabbage.

I turn the Kale once during cooking.

With a skimmer take out the cabbage and allow it to drain. The better it flows, the less juice will stand out when baking. Drain for at least 30 minutes, during which time it cools down.

While cabbage is cooling, prepare sauce. Mix in a bowl the mayonnaise, sweet chili sauce, bouillon cube, salt, paprika and pepper.

The form for baking lay a paper for baking. Cooked sauce should coat our cabbage. I start from the stem and try to keep as much of the sauce get inside.

Then sprinkle with breadcrumbs.

Put the cabbage in a baking dish and coat the sauce over the top and sides of cabbage. Preferably, sauce to coat all the florets on the inside, too. Sprinkle top and sides with breadcrumbs and the butter. Cauliflower ready for roasting. In the oven, preheated to 180°, put the form with the cabbage and cook until tender and Golden brown breading. I have it takes 50-60 minutes. During roasting, several times I open the oven and pour the cabbage with the separated juice. Serve hot, although cold is also delicious.