Cauliflower florets are baked in a sauteed vegetable, cheese reduction, and various herbs. There is no way to have enough of these!

Cauliflower Bake

  • 2 Tbsp olive oil
  • 1 Liter of milk
  • One whole onion
  • One onion cut
  • Two medium-sized cauliflower heads
  • Two cloves garlic, chopped finely
  • One red bell pepper, deseeded and diced
  • One yellow bell pepper, deseeded and diced
  • One green bell pepper, deseeded and diced
  • 250gm cheddar cheese, grated
  • Salt and pepper to your liking Cauliflower Bake: 1.
  • Heat milk in a saucepan.
  • Take out the white core from 1 onion. Add the onion to your milk. You can also add some fresh rosemary to the milk. (Don’t have rosemary?) Use basil or thyme instead
  • Add the cauliflower florets to the milk. After the milk has boiled, take out the florets.
  • Let the milk simmer for at least half an hour.
  • Next, add 100 grams of cheese to the milk. Let it cool for 3-4 minutes.
  • Heat olive oil in a large skillet and saute the bell peppers, garlic, and onion for about a minute.
  • Please give it a good stir with fresh oregano, cracked black pepper, and some freshly grated Parmigiano. Cook another 30 seconds, then set aside.
  • Arrange the cauliflower florets on a baking tray.
  • Sprinkle 50gm cheese on the vegetables and then pour in the cheese-milk mixture evenly.
  • Add another 100gm cheese and some black pepper to the top.
  • Bake for 15-20 minutes at 180°C or until golden brown.
  • Serve hot.