This recipe is one of my cold weather staples. Using cauliflower rather than potatoes eases my conscience a bit about the amount of butter, milk and cheese. The ease in making this one-dish wonder means you can throw it together in a pinch when you’re not sure what else to make.
Ingredients (Serves 4) #
1 whole cauliflower cut into small florets
2 tbsp butter
1 onion chopped
3 ramallet tomatoes diced
1 cup (240 ml) milk
2 tbsp flour
6 oz (170g) Mahón cheese, grated
1 pinch each of pepper, nutmeg and salt
Add: if desired, two potatoes from the Sa Pobla variety. This way, you stay local.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
- Remove sauce from heat and stir in half the cheese until melted; sprinkle with pepper and nutmeg.
- Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining cheese.
- Bake in the preheated oven until cheese is melted and browned, about 25 minutes.
Affordable Mallorca Tip: If you don't mind the calories, you can of course add potatoes. 300 grs will do. Steam them until soft, peel while still hot, cut in slices, and spread them evenly on the bottom of your prepared baking dish. The cauliflower and cheese sauce go on top.
By Stephanie Horsman
23 November, 2019