Saturday, November 21, 2009

Cauliflower Charisma

Saturday nights we would always have cousins or friends sleeping over at our place, so one of the Saturdays I thought I'd go in for a vegetable bake rather than the usual meat and roti combination. All who come here are big time meat/fish lovers....including us! Without meat or fish we cease to part take in our every day meals. This is a quick and easy bake, and better you'd get people to think that you whipped up something really fancy.

Cauliflower - 750gms cut into florets and boiled in salt water
Potato - 1/2cup diced and fried
Onion - 1 big finely sliced
Cheddar Cheese - 1/2cup
Salt to taste
Green Chillies - 3
Garlic - 3-4 pods finely sliced
Ginger - 1/2 piece finely sliced
Onions - 4 small
Chilly Powder - 1/2tsp
Oil - 1dsp

For the Bechamel Sauce
Flour -2dsp
Milk - 1 1/2cup
Butter 1 1/2dsp
Cheddar Cheese - 1/2cup
Tomato Sauce - 3tbs
Nutmeg grated - 1/4 tsp
Pepper - 1/4tsp
Salt to taste

Grind the small the onions, red chilly powder, green chillies, ginger and garlic together to a smooth paste. Saute the onions till transparent pink Then tip in the the ground paste and saute for 2minutes. Add in the fried potatoes, boiled cauliflower and fry till the masala is well coated to the vegetables. Fry on low flame for about 5 minutes. Add in the grated cheddar cheese and mix thoroughly. You would also want to check in on the seasoning, add salt only if required. Transfer to a greased baking dish.

For the roux (White Sauce/ Bechamel Sauce)
Into a heavy bottomed saucepan melt the butter, add in the flour and stir continuously till it forms a soft paste and bubbles. Careful not to brown the roux. Mix in the milk and keep stirring till the roux thickens. Add salt to taste, pepper and grated nutmeg and mix well. Pour the roux over the vegetables, Sprinkle with grated cheese and bake for 20minutes on 140 C. Sprinkle some chopped cilantro and serve warm with some garlic bread.

Tip: Do note that 1 1/2dsp is equivalent to 1tbs.

1 comment:

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