This is one of my favorite recipes. It earned me the 1st Prize and my first prize when I was still in my teens. This dish is most comforting to me. Serve hot with dinner rolls and pasta, or enjoy it with anything - rice, naan, tortillas, etc.
Provided by Rashmi
Categories Side Dish Vegetables Cauliflower
Time 1h16m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in flour and cook, stirring, until lightly browned, 1 to 2 minutes. Slowly pour in milk, stirring constantly to avoid lumps. Simmer until sauce is thickened, 2 to 3 minutes. Remove from heat. Stir in processed cheese, heavy cream, 1/4 teaspoon salt, and Italian seasoning.
- Prick whole cauliflower in several places with a fork. Bring a large pot of lightly salted water to a boil. Add cauliflower and cook, uncovered, until slightly tender, about 3 minutes. Drain.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion; cook and stir until translucent, about 5 minutes. Add potato, carrot, red bell peppers, peas, and green beans. Season with salt. Increase heat to high and cook, stirring frequently, until vegetables start to release their moisture, 5 to 10 minutes. Stir in 1 teaspoon crushed black peppercorns.
- Transfer vegetables to prepared baking dish. Place whole cauliflower in the center. Pour some sauce over cauliflower; fold remaining sauce in with vegetables. Sprinkle bread crumbs on top. Scatter Parmesan cheese on top. Sprinkle remaining 2 teaspoons peppercorns over cheese.
- Bake in the preheated oven until golden brown on top, about 20 minutes.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 28.3 g, Cholesterol 67.3 mg, Fat 22.1 g, Fiber 4.4 g, Protein 16.6 g, SaturatedFat 13.6 g, Sodium 657.9 mg, Sugar 7.3 g
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