Delicious Exotic Cauliflower Food Dish Au Gratin 2.0 Enjoy!


Cauliflower plant is the edible vegetable part that is called ‘Head’ or ‘Curd’. Botanically this curd is a white ‘inflorescence meristem’. This means that it is not a fully formed flower, it is a tissue which is supposed to form flowers. Cauliflower curd does not have typical sepals, petals, anthers and ovary, therefore there is no question of any pollination, fertilization or fruit-seed formation.



exotic cauliflower


Exotic Cauliflower has only 25 calories and 3 grams of fiber per cup It is an excellent choice for anyone watching their waistline. Along with its low sugar content, cauliflower has a glycemic index of just 15. It also has an excellent high amount of protein content for a vegetable (19% of calories are from protein). Cauliflower is both filling and nutritious.




Cream Sauce:

1 tablespoon butter

3 tablespoons all-purpose flour

2 cups milk

3 1/2 ounces processed cheese food, grated

3/8 cup heavy whipping cream

1/4 teaspoon salt

1/4 teaspoon Italian seasoning

Vegetable Base:

1 small head cauliflower, stalk removed

2 tablespoons butter

1/2 cup minced onion

2 cups diced potato

1/2 cup chopped carrot

1/2 cup diced red bell pepper

1/2 cup green peas

1/2 cup chopped green beans

1 tablespoon crushed black peppercorns, divided

salt to taste

2 tablespoons bread crumbs (optional)

3 1/2 ounces grated Parmesan cheese

Add all ingredients to list



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

  2. Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in flour and cook, stirring, until lightly browned, 1 to 2 minutes. Slowly pour in milk, stirring constantly to avoid lumps. Simmer until sauce is thickened, 2 to 3 minutes. Remove from heat. Stir in processed cheese, heavy cream, 1/4 teaspoon salt, and Italian seasoning.

  3. Prick whole cauliflower in several places with a fork. Bring a large pot of lightly salted water to a boil. Add cauliflower and cook, uncovered, until slightly tender, about 3 minutes. Drain.

  4. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion; cook and stir until translucent, about 5 minutes. Add potato, carrot, red bell peppers, peas, and green beans. Season with salt. Increase heat to high and cook, stirring frequently, until vegetables start to release their moisture, 5 to 10 minutes. Stir in 1 teaspoon crushed black peppercorns.

  5. Transfer vegetables to prepared baking dish. Place whole cauliflower in the center. Pour some sauce over cauliflower; fold remaining sauce in with vegetables. Sprinkle bread crumbs on top. Scatter Parmesan cheese on top. Sprinkle remaining 2 teaspoons peppercorns over cheese.

  6. Bake in the preheated oven until golden brown on top, about 20 minutes.


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  1. MishSciFiMusing says:

    I am going to add this recipe to my book!


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