Cheesy Cauliflower with Yogurt Sauce

Ingredients

For the Cauliflower:

• • 1 cauliflower, cut into florets
  • 3 lemon slices

• Salt
• Fresh dill, chopped

For the Cheese Sauce:

• • 100 g butter
  • 3 tablespoons flour
  • 250 ml (1 cup) milk

• • Salt, to taste
  • Black pepper, to taste
  • Nutmeg, to taste

• • 200 g hard cheese, grated
  • 2 cloves garlic, minced
  • 1 tablespoon mayonnaise

• Italian herbs, to taste

For the Yogurt Sauce:

• • 3 cherry tomatoes, finely chopped

• • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste

• • 3 tablespoons Greek yogurt or sour cream
  • Fresh dill, chopped
  • Italian herbs, to taste

Directions

1. Prepare the Cauliflower:

• • Bring a large pot of water to a boil and add lemon slices and a pinch of salt.

• Cook the cauliflower florets in the boiling water for 3 minutes.
• Drain and set aside.

2. Make the Cheese Sauce:

• • In a saucepan, melt the butter over medium heat.
  • Add the flour and whisk continuously for 1-2 minutes until smooth and bubbly.
  • Gradually add the milk, whisking constantly until the sauce thickens.

• Season with salt, black pepper, and nutmeg.
• Remove from heat and stir in grated cheese, minced garlic, and mayonnaise until smooth.

• • Preheat the oven to 200°C (400°F).
  • Line a baking pan with parchment paper.
  • Place the blanched cauliflower florets in the baking pan.

• • Pour the cheese sauce evenly over the cauliflower and sprinkle with Italian herbs.
  • Mix the remaining grated cheese with minced garlic and Italian herbs. Sprinkle this mixture over the cauliflower.
  • Bake for 15 minutes, or until the top is golden and bubbly.

4. Prepare the Yogurt Sauce:

• • In a bowl, combine chopped cherry tomatoes, minced garlic, salt, black pepper, Greek yogurt or sour cream, chopped dill, and Italian herbs.
  • Mix well until fully combined.

5. Serve:

• Serve the baked cauliflower hot, topped with the yogurt sauce.