Mark Twain once wrote: a cauliflower is nothing but a cabbage with a college education. While the 21st century meat-aficionados would shun the cauliflower; the humble, flowery vegetable was all the rage in the court of Louis XIV and served in the finest preparations.
Humble meets rich here too – cauliflower, broccoli and peppers are folded into a cheesy, creamy béchamel, topped with more cheese for your indulgence and baked to golden perfection. Dig right in!
Butter - 10gms
Chopped onion - 10gms
Chopped garlic - 2
Sliced celery - 2
Diced peppers - 20gms
Diced onion - 10gms
Cherry tomato (halves) 10
Black olives (halves) - 5
Blanched Broccoli Floret - 5gms
Boiled Cauliflower floret - 10gms
Dry thyme - 11gms
Chopped parsley - 5gms
Bechamel sauce(white sauce) - 80 gms
Fresh cream - 10gms
Delecta cheddar cheese sauce - 20gms
Grated cheese - 10gms
Parmasen cheese - 5rgms
Grated nutmeg - 0.25gms
White pepper powder
Heat oil and butter in a pan, add chopped garlic, chopped onion and sliced celery.
Add diced peppers, onion and other vegetables and saute. Add white sauce and add fresh cream after 4-5 min.
Now add the cheddar cheese sauce, grated cheese and adjust seasoning. Add chopped parsley and grated nutmeg. Finish it with a dollop of butter.
Add the tossed vegetables in the alfredo sauce top it up with black olives and grated parmesan cheese.
Bake in an oven for 2-3 minuites at 180'c. Garnish with chopped parsley and serve hot.
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