A scrumptious cauliflower dish loaded with cheese becomes everyone’s favorite!
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
2 pounds cauliflower, cut into florets
1/2 lemon to avoid the bad smell when cooking cauliflower
1 and 1/2 cups milk
1 tablespoon sunflower oil
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon cumin
1 teaspoon ground black pepper (or use 2 tsp if you like it peppery)
1 cup parmesan, plus 1/4 cup for topping
Preheat oven to 390F (200C).
Steam the cauliflower florets in a steam basket for 10 minutes. If you don’t have a steam basket, then fill a large pot with water, toss in the florets and lemon. (See the video).
Bring it to boil. Let it simmer for 10 minutes or until tender. Drain and transfer the florets into very cold water. Drain and put aside.
Whisk egg, milk and olive oil. Add in flour, salt, cumin and black pepper. Whisk until smooth. Fold in 1 cup parmesan. Toss in the steamed cauliflower florets and coat them well with this sauce.(See the video).
Transfer it into a casserole dish and bake for 40 minutes. Remove the casserole from the oven, throw the remaining parmesan over it and bake for another 5-10 minutes or until the cheese melts and gets golden.
You can easily turn this into a gluten-free recipe by using a gluten-free type of flour like rice flour or cornmeal.