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.