A nutritious recipe and the best way to eat cauliflower! It tastes delicious and it is healthy too. It can be served as a main course with a green salad as a side. Cauliflowers are now in season so why not try making this?
1/2 cup of olive oil
2 tablespoons of butter (made with goat’s milk)
1/2 cup of buckwheat flour
1 cup of goat’s milk
1 cup of coconut milk
2 eggs (optional)
1/2 cup of grated cheese (regato or gouda)
1/2 cup of grated parmesan
6 wholewheat rusks finely blended
1/2 teaspoon of nutmeg
salt and pepper to taste
Cut the cauliflower into florets and boil for about ten minutes, or until soft (check if you can pierce it easily with a fork). Drain it and spread it in a pan. Drizzle the olive oil on top and mix so it is evenly covered in it.
In a pot melt the butter over low heat, add the buckwheat flour and stir until it is all mixed. Heat the 2 cups of milk (goats milk and coconut milk) in a pot and then pour it in the butter and flour mix, while it is still over low hit, and keep stirring continuously until a smooth cream is formed. Stir in the two eggs, then add salt pepper and the nutmeg.
In the cauliflower pan mix the two cups of cheese and cover with the cream. Sprinkle the shredded rusks on top.
Bake in the oven at 180C for an hour.