- 2 cups oil for deep frying
- 1 kg cauliflower
- 2 tablespoons vegetable oil
- 1 large onion or 200 g, cut into thin slices
- 2 cloves crushed garlic
- 1 tablespoon butter
- 0.58 g ground black pepper
- 1.5 cups or 150 g kaskaval cheese grated
- 4 cups or 1 litre milk
- 1 sachet MAGGI Idea of the Day Béchamel Mix
Onion and Cauliflower Gratin
INGREDIENTS
Onion and Cauliflower Gratin with
Onion and Cauliflower Gratin with 
- 2 cups oil for deep frying
- 1 kg cauliflower
- 2 tablespoons vegetable oil
- 1 large onion or 200 g, cut into thin slices
- 2 cloves crushed garlic
- 1 tablespoon butter
- 0.58 g ground black pepper
- 1.5 cups or 150 g kaskaval cheese grated
- 4 cups or 1 litre milk
- 1 sachet MAGGI Idea of the Day Béchamel Mix
NUTRITIONAL INFORMATION
Onion and Cauliflower Gratin with
Onion and Cauliflower Gratin with
- Energy 609 (Kcal)
- Protein 21 (g)
- Carbohydrate 36 (g)
- Total Fat 44 (g)
HOW TO PREPARE
Onion and Cauliflower Gratin with
Onion and Cauliflower Gratin with
1
Deep-fry cauliflower for 5-8 minutes or until golden brown. Remove from oil and place on kitchen paper to remove excess oil.
2
Heat vegetable oil in a large pan, fry onions over medium heat for 5-8 minutes or until almost golden brown. Set aside.
3
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.
4
Add milk and MAGGI Secrets Béchamel Mix to a large saucepan. Bring to boil under constant stirring and cook over low heat for 3-4 minutes.
5
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.
REVIEWS
Onion and Cauliflower Gratin with
