Creamy Cauliflower

About Creamy Cauliflower

Ingredients

• Cauliflower sauce
• Cauliflower florets 300 gms
• Butter 40 gms
• Garlic, chopped 1 tbsp
• Milk 2 cups
• Vegetable stock 2 cups
• Black pepper powder 1 tsp
• Salt to taste
• Baking
• Butter to grease
• Potatoes, boiled, peeled and diced 200 gms
• Green peas, blanched 100 gms
• Carrots, boiled and diced 100 gms
• Salt to taste
• Black pepper powder to taste
• Fresh cream 150 ml
• Nutmeg powder 1 pinch
• Processed cheese, grated ½ cup
• To serve
• Garlic bread slices as required

How to Make Creamy Cauliflower (Stepwise Photos)

Method

1. Heat butter in a deep non-stick pan, add garlic and saute till fragrant. Add cauliflower and saute for 1 minute.
2. Add milk, vegetable stock, pepper powder and salt and mix well. Cook till the cauliflower is done. Take the pan off the heat and cool.
3. Preheat the oven to 180º C.
4. Transfer the cauliflower mixture into a blender jar and blend to a smooth and creamy sauce.
5. Grease an oven proof dish with butter, spread layers of potatoes, green peas and carrot, one on top of the other, and sprinkle salt, pepper powder and nutmeg powder over them.
6. Pour cream over them followed by the cauliflower sauce.
7. Lastly sprinkle cheese on top, keep the dish in the preheated oven and bake in the preheated oven for 15 minutes.
8. Take the dish out of the oven, spoon out into individual serving dishes and serve hot with some garlic bread.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps