Cauliflower Bake

I have been making ‘Cauliflower Bake’ since ages and yes, all my friends and family love it! This doesn’t involve an elaborate recipe and I do not complicate it either by adding too many things to make my recipe stand out. I personally think we all should evolve our own way of making the sauce and that would probably make your bake unique. As you know, I don’t keep any secrets. “If you like it, I will share it” . So I will focus on the “how” part of getting the sauce right and a few steps to make it fool proof.

Some pointers before I give out the recipe and the method. For this recipe, please use an 8 inch wide deep pan to make the sauce. The idea is to ensure that, when the butter is melted, you have enough depth for the flour to easily fold into the butter. I am a very impatient guy, but when my sauce is on the fire, I don’t know where I acquire the patience from, but it happens. So patience is 80% of the sauce recipe . Do not try and rework on the proportions just because you wanted a tad less sauce, as you can always store the rest of the sauce; secret, add some more milk into the rest of the sauce before you keep it back in the refrigerator in an airtight container. And the most important, always cook on the lowest fire

400 grams Cauliflower
3 large green chilies chopped big(the less spicier ones/ poblano)
10-15 leaves of Spinach

For Sauce
50 grams butter
¼ cup flour (2 tablespoon, not heap)
400 ml milk
4 cloves of garlic passed through the crusher
3 slices of any sandwich-slice cheese
2 teaspoon mixed herbs
1 teaspoon crushed black pepper

Make the cauliflower into florets, put them in a pot with water and salt. Bring it to boil and drain immediately.

Take a deep pan (8”) and melt butter over very low heat. Once the butter is melted, add garlic and then add the flour little by little and fold it in eliminating any lumps. Once you see small bubbles, start adding the milk, 50 ml at a time constantly stirring with a thin whisk. Once the milk is all folded in, keep stirring until the sauce is smooth. This will take approximately 10 minutes. Then add salt, herbs and pepper and then add 3 slices of any sliced cheese (This is one of my secret). Keep stirring for another 5 minutes until the cheese is melted and the sauce is nice, smooth and glossy.

Add the cauliflower and green chillies into the sauce and keep it aside

Take an 8’’ baking tray and then fill half with the cauliflower, chilli and sauce mixture. Lay the spinach leaves as the next layer evenly across. Then fill the other half of the mixture on top of the spinach. Sprinkle crumpled feta and then bake in a pre heated oven at 230 degrees for 20-25 mins until the feta is nice and brown.

Categories: Travel Cuisine


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