• 2 cups oil for deep frying
• 1 kg cauliflower, cut into florets
• 2 tablespoons vegetable oil
• 1 large onion or 200 g, cut into thin slices
• 2 cloves garlic, crushed
• 1 tablespoon butter
• ¼ teaspoon ground black pepper
• 1½ cups kaskaval cheese or 150 g, grated
• 4 cups milk or 1 liter
• 1 sachet MAGGI® Béchamel Mix

Preparation

Deep-fry cauliflower for 5-8 minutes or until golden brown. Remove from oil and place on kitchen paper to remove excess oil.

Heat vegetable oil in a large pan, fry onions over medium heat for 5-8 minutes or until almost golden brown. Set aside.

Combine garlic, butter and black pepper together. Grease an oven proof dish with the mixture. Arrange the fried cauliflower and onion in the dish and sprinkle the cheese over them.

Add milk and MAGGI® Béchamel Mix to a large saucepan. Bring to boil under constant stirring and cook over low heat for 3-4 minutes.

Pour the béchamel sauce over the vegetables, then bake them in a 190°C preheated over for 15 minutes or until the top is golden.