Cauliflower with Bechamel Sauce
Ingredients
- 1 large cauliflower
- 1/2 teaspoon cumin
- 2 teaspoons salt
Sauce
- 1/4 cup corn oil
- 2 large chopped onions
- 5 crushed garlic cloves
- 2 chopped green peppers
- 4 large grated tomatoes
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon mixed spices
- 1 teaspoon salt
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon dried mint
- 2 tablespoons tomato paste
- 2 cups broth or water
- 1 cup chopped parsley
Bechamel
- 2.5 cups milk
- 1 cup liquid cream
- 1/3 cup flour
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
Topping
- Grated mozzarella or cheddar cheese
Preparation
Boil the cauliflower in water with salt and cumin until tender
Heat corn oil in a pan and sauté chopped onions, crushed garlic, and chopped green peppers until softened
Add grated tomatoes, tomato paste, paprika, cumin, coriander, mixed spices, salt, cardamom, cinnamon, black pepper, dried mint, and broth or water to the pan and simmer until the sauce thickens
Stir chopped parsley into the sauce and remove from heat
In a separate saucepan, prepare the bechamel by heating milk and cream, then whisk in flour to thicken, adding salt and nutmeg
Drain the cooked cauliflower and place it in a baking dish
Pour the sauce over the cauliflower
Spread the bechamel sauce evenly on top
Sprinkle grated mozzarella or cheddar cheese over the bechamel
Bake in a preheated oven until the top is golden and bubbly
