Cheesy Cauliflower Casserole
Because we can’t eat pasta every day.
Ingredients
Instructions
  1. Preheat oven to 390°F.
  2. Steam the cauliflower florets in a steam basket for 10 minutes. If you don’t have a steam basket, then fill a large pot with water, toss in the florets and bring it to boil. Let it simmer for 10 minutes or until tender. Place 1/2 lemon in the steam basket or in the pot to avoid the bad smell. Drain and transfer the florets into very cold water. Drain and put aside.
  3. Whisk milk, olive oil and egg. Add in flour, salt and black pepper and whisk until smooth. Fold in 3/4 of parmesan. Toss in the steamed cauliflower florets and coat them well with this sauce. Transfer it into a casserole dish and bake for 40 minutes. Remove the casserole from the oven, throw the remaining Parmesan over it and bake for another 5 minutes or until the cheese melts and gets golden.
Recipe Notes

Try replacing half (or all) of the Parmesan with another cheese of choice.