Baked Cauliflower And Bell Pepper Casserole Recipe

About this recipe

A hearty and flavorful baked casserole featuring tender cauliflower, green bell peppers, and a creamy cheese sauce, perfect for a satisfying dinner.

Ingredients

• 200 g Cauliflower Florets
• 500 ml Mother Dairy Full Cream Milk
• 1 pc (200 g) Amul Sour Cream
• 250 g Organically Grown Green Capsicum
• 6 pcs Licious Brown Eggs
• 1 kg Milky Mist Mozarella Sheredded
• 990 g Kellogg'S Oats
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 500 g Supreme Harvest Refined Wheat Flour(Maida) (Maida Hittu)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Boil 1 medium head of cauliflower florets in salted water until tender, about 5-7 minutes. Drain and set aside.
3. 3. In a medium saucepan, melt 1/2 cup of coconut oil over medium heat. Gradually whisk in 1 1/2 tsp of white flour and cook for 1 minute.
4. 4. Slowly add 3/4 cup of milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 2-3 minutes.
5. 5. Stir in 8 oz of shredded mozzarella cheese, 1/4 tsp of black pepper, and a pinch of salt until the cheese is fully melted and the sauce is smooth.
6. 6. Add 1/4 cup of sour cream and 1 diced green bell pepper to the cheese sauce. Mix well.
7. 7. Combine the cooked cauliflower with the cheese sauce in a large bowl. Let the mixture cool slightly.
8. 8. Beat 2 eggs in a small bowl and stir them into the cooled cauliflower mixture until well combined.
9. 9. Grease a 9 x 11-inch baking dish and pour the cauliflower mixture into it. Sprinkle 1 tsp of oats evenly over the top.
10. 10. Cover the dish lightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown.
11. 11. Let the casserole cool for a few minutes before serving. Enjoy your delicious baked cauliflower and bell pepper casserole!