Main Dishes

Cauliflower Bake with Baby Capers

Cauliflower Bake with Baby Capers

I have been making this bake since my early days of cooking. Cauliflower Bake with Baby Capers is your ultimate winter bake with its creamy texture and heartiness. Best served with a fresh salad as it is quite filling. Try a winter salad like coleslaw. I served mine with white cabbage, green onion and parsley salad with creamy mustard dressing. The recipe below is for 2.

cauliflower bake baby capers

Cauliflower Bake with Baby Capers

Ingredients:
½ cauliflower
Juice of ½ lemon
1 tablespoon vegetable oil
1 small onion, chopped
1 tablespoon concentrated tomato paste
1 cup boiled water
1 teaspoon Turkish chilli flakes
Salt and pepper to taste
1 teaspoon baby capers in brine
1 tablespoon flat-leaf continental parsley, chopped

For Béchamel Sauce:
1 tablespoon unsalted butter
1 tablespoon plain flour
1 cup milk
Salt to taste

Grated cheese (I used Nimbin)

Method:
• Boil some water in a pot and add the cauliflower and lemon juice. Cook for 10 minutes. Drain and set aside.
• Heat the oil in a pot. You can use the same pot as you boiled the cauliflower in –just dry it properly before you return it to heat so that the oil won’t splatter. Fry the onions until they are thoroughly cooked. Dilute the concentrated tomato paste in boiled water and add to the onions. Season with Turkish chili flakes, salt and pepper. Bring to a boil. Lastly add baby capers and chopped parsley. Mix in the par-boiled cauliflower and make sure that each piece is covered in tomato sauce.
• Remove from heat and divide the cauliflower dish in tomato sauce into two oven-proof dish.
• To Make the Béchamel Sauce: Melt butter in a small saucepan over medium-high heat until foaming. When melted, add flour and cook stirring with a wooden spatula. Spatulas work better than wooden spoons in a situation like this in a way that the sauce does not form lumps. It is more difficult to achieve smooth texture with a spoon. Remove from heat and slowly add cold milk, whisking constantly until the sauce becomes thick and glossy. Add salt, stir well and remove from heat.
• Cover the cauliflowers with béchamel sauce and top them up with grated cheese.
• Place the bakes under the grill and brown the top. Serve hot.

Leave a Reply