Cauliflower Augratin

For the 3rd day of Baked Vegetables, here is a cheesy, yet easy recipe with cauliflower. I originally thought of making just roasted cauliflowers, but then the weather wanted something more, so topped it some white sauce and cheddar. It was a delectable dish and fitted my lunch bill perfectly. I just had a tall glass of buttermilk after this and i was full till my dinner. 

You can very well experiment with the spices. I just kept it simple, by adding just red chili powder and pepper powder. A sprinkle of oregano and basil might also jazz up the dish. 

Ingredients (Serves 3)
2 cups of cauliflower florets
2 tbsp olive oil
1 tsp red chili powder
1/2 tsp freshly pounded black pepper
salt to taste

For the White sauce

1/2 cup milk
1.5 tbsp wheat flour
1 tbsp butter
1/2 tsp freshly pounded pepper powder
1/2 tsp salt
1/4 cup shredded cheddar cheese

Method

  • Blanch the florets in hot water for 5 -10 minutes. Drain completely. Spread them on a baking tray. Toss with olive oil, red chili, pepper and salt. 
  • Preheat the oven to 180C and bake the florets for 45-50 minutes or until the tops turn brown and crisp. 
  • While the cauliflower is roasting, let’s prepare the white sauce. Take milk, butter, flour together in a sauce-pan. Keep stirring until the sauce thickens. Add pepper powder and salt, Mix well and take it off from the stove. Let it cool completely before using it in the bake. 
  • Once the florets are baked, take it out of the oven. You can either bake this in a single baking dish or use 3 small pie -dishes for the same.

  • I used pie-dishes. First spread 2 tbsp of white sauce to the base of pan. Divide the florets into 3 pans. To the remaining white sauce, add the shredded cheese, mix well. Divide the sauce among the 3 pans. Top the florets with the sauce. Sprinkle 1/2 tsp of black pepper powder on top.
  • Preheat the oven to 180C. Bake the dish for 23-25 minutes or until the cheese turn bubbly and browns on top. Take it off the oven, let it come down comfortable heat. serve warm.