Cauliflower Casserole with Jalapenos
1/2 medium cauliflower
1 yellow onion
2-3 jalapeno peppers
2 tbsp salted butter, 1 tbsp vegetable oil
2 tbsp. all purpose flour
2 cups of milk (2%)
1 cup shredded cheese (mozzarella, parmesan etc.)
Salt and pepper
Cut the cauliflower into medium sized branches and boil them for about 10 min. Meanwhile, put the vegetable oil in a pan and add the chopped onion. Stir until the onions get translucent and add the chopped jalapenos. Keep or leave the seeds, depending on how spicy you like it. Add the butter, let it melt. Then add the flour and continue stirring. Finally, add the 2 cups of warmed milk and form a béchamel sauce. Add salt and pepper to taste.
Dice the boiled and somewhat softened cauliflower branches into smaller pieces and place them on the bottom of a baking dish. (I used a ceramic one). Add some of the béchamel sauce on that. Add one more layer of cauliflower and top everything with the rest of the béchamel sauce. Finally add shredded cheese on top (I used parmesan) and bake in a 400 F preheated oven until the cheese gets golden brown.
Notes and Suggestions, sonradan akla dusenler:
You can add some of the cheese also directly to the béchamel sauce, which I am planning to do next time.
Upon baking, the cauliflower released its juice. Therefore the casserole turned out to be a little watery than I expected. Making the béchamel sauce thicker might help. Nevertheless, the taste was good.
This recipe would give also good results with veggies which have less water content, such as potatoes.
Adding garlic to the béchamel sauce would certainly improve the taste a lot.
Lastly, tarifi niye ingilizce yazdim? Hic bir fikrim yok, oyle yazmaya basladim, ingilizce cikti.