Cheesy Turkish Cauliflower Gratin (Karnabahar Graten)
328kcal
Ingredients
- 1 medium Cauliflower (broken into florets)
- 2 large Eggs
- 1 cup Milk
- ½ cup Vegetable Oil
- ½ cup All-purpose Flour
- 1 cup Plain Yogurt
- 1 tsp Cumin
- ½ tsp Black Pepper
- ½ bunch Fresh Parsley (finely chopped)
- 1 cup Kashar Cheese or Mozzarella, grated
- Salt (to taste)
Equipment
- Large Pot: For par-boiling the cauliflower florets.
- 9x13 Rectangular Baking Dish (Borcam): For the final bake.
- Large Mixing Bowl & Whisk: To create the homogeneous yogurt sauce.
- Box Grater: For shredding the kashar or mozzarella cheese.
Method
- Boil cauliflower florets in salted water for 5-7 mins until par-cooked but firm.
- In a bowl, whisk eggs, milk, yogurt, and oil until smooth and homogeneous.
- Sift in the flour and add cumin, black pepper, salt, and chopped parsley.
- Fold the drained cauliflower into the sauce, ensuring every piece is coated.
- Pour the mixture into a greased baking dish and spread evenly.
- Bake at 190°C (375°F) for 30 mins until the custard sets.
- Top with grated cheese and bake for 10 more mins until melted and bubbly.
Nutrition
Serving1servingCalories328kcalCarbohydrates17gProtein12gFat24gSaturated Fat6gPolyunsaturated Fat11gMonounsaturated Fat6gTrans Fat0.1gCholesterol21mgSodium371mgPotassium452mgFiber2gSugar5gVitamin A599IUVitamin C53mgCalcium214mgIron2mg
Notes
For an extra crispy topping, mix a tablespoon of breadcrumbs with the grated cheese before sprinkling it on top. Serve this dish warm at around 60-70°C (140-158°F) to enjoy the perfect balance of creamy sauce and melty cheese!