Stuffed Cauliflower And Cheesy Bechamel Sauce

It's true that you'd normally serve cauliflower once you've cut it up into its individual florets. Today however, we have an alternative proposal: serve it all in one piece! Stuffed with ham, cheese, and vegetables, smothered in béchamel sauce and topped with cheese, it definitely makes for a tasty dish.

Yield: 1
Prep Time: 10 minutes
Cooking Time: 45 minutes

You'll Need:

For the stuffed cauliflower:

• 1 head of cauliflower
• 1 red onion
• 1 green bell pepper
• 3 slices of ham
• 3 slices of cheese

For the bechamel sauce:

• 2 tbsp butter
  2 tbsp flour
  1 cup milk
  salt & pepper to taste
  nutmeg to taste

Extra:

• 1 cup shredded mozzarella cheese

Here's How:

1. Cook the head of cauliflower in a pot of boiling water for about 15 minutes or until tender.
2. Cut the red onion and green bell pepper into strips. Place a slice of cheese on a slice of ham, roll it up, and cut the roll in half widthwise. Repeat with the other 2 slices of ham and cheese.
3. Place the cooked head of cauliflower on a baking tray. Slightly pull the florets apart and fill the spaces with the red onion strips, green bell pepper strips, and ham & cheese rolls, making sure to distribute the fillings evenly.
4. For the bechamel sauce, melt the butter in a saucepan over medium heat and stir in the flour with a whisk. Add the milk, season with salt, pepper, and nutmeg, and let the sauce thicken.
5. Pour the bechamel sauce over the stuffed cauliflower and sprinkle shredded mozzarella cheese on top. Transfer the baking tray to a preheated oven and cook at 350°F for 20 minutes.

With so many meals to try, thank goodness cauliflower is in the supermarkets all year round!