Ingredients:

For the Cauliflower:

• • 1 cauliflower
  • 3 lemon slices

• Sprigs of dill
• Salt to taste

For the Creamy Cheese Sauce:

• • 3 cloves of garlic, minced

• • 2 tablespoons flour
  • 250 ml milk
  • Salt to taste

• • Black pepper to taste
  • Nutmeg to taste
  • Parmesan cheese (amount depending on taste)

• Rosemary (to taste)
• Mozzarella cheese (150-200 grams)

For the Tomato-Anchovy Sauce:

• • 1 tomato, finely chopped

• • 1 clove of garlic, minced
  • Canned anchovies (3-4)
  • Several sprigs of dill

• • 1 pepper, finely chopped
  • 2 tablespoons sour cream
  • Black pepper to taste

• A little bit of salt

Instructions:

1. 1. Cook the Cauliflower:
      • • Cut the cauliflower into florets.
        • In a large pot, bring water to a boil. Add lemon slices, sprigs of dill, and salt to taste.

       

      • Add the cauliflower florets and cook for 5 minutes. Drain and set aside.
   2. Prepare the Creamy Cheese Sauce:
      • • In a saucepan, melt a bit of butter over medium heat. Add the minced garlic and sauté until fragrant.

       

      • • Add 2 tablespoons of flour and stir constantly to form a roux.
        • Gradually add 250 ml of milk, stirring continuously to avoid lumps.
        • Season with salt, black pepper, and nutmeg to taste.

       

      • Add grated Parmesan cheese and chopped rosemary to taste, stirring until the cheese melts and the sauce thickens.
   3. Assemble the Cauliflower Bake:
      • • Preheat the oven to 200°C (350°F).

       

      • • Place the cooked cauliflower florets in a baking dish.
        • Pour the creamy cheese sauce over the cauliflower.
        • Sprinkle with 150-200 grams of shredded mozzarella cheese.

       

      • Bake in the preheated oven for 15 minutes or until the cheese is melted and golden brown.
   4. Prepare the Tomato-Anchovy Sauce:
      • • In a bowl, combine the finely chopped tomato, minced garlic, canned anchovies, chopped dill, and finely chopped pepper.

       

      • Add 2 tablespoons of sour cream, black pepper, and a little bit of salt.
      • Mix well until all ingredients are combined.