Sayfa Görseli


Cauliflower Gratin

Cauliflower Gratin


  • 200 gr Muratbey Plus Fresh Kashkaval Cheese
  • 1 small head of cauliflower
  • 1 small capia pepper (use half if the pepper is big)

For Bechamel souce;

  • 1 table spoon of Muratbey butter
  • 1 heaping table spoon of whole wheat flour
  • 1 water glass of milk
  • One pinch of black pepper, salt and chili pepper

15 MIN


10 MIN




Separate the cauliflower into florets, soak them for twenty minutes in carbonated water, then wash and drain them for one more time. Then steam the cauliflower florets. Considering the cooking time of cauliflowers florets in the oven, it is enough to make them steamed just for such a time that they will remain slightly raw for to be cooked in the oven. Place the steamed cauliflower florets in a suitable ovenware. Dice the capia pepper into tiny cubes. Fry the flour and the butter in a saucepan. Then add the milk and cook it while stirring constantly until it reaches a custard-like consistency. If you would like the sauce more fluid, add 3 more spoons of milk at this stage. After you turn off the fire, add the salt and peppers then whisk the sauce. Sprinkle the sauce and the diced capia pepper over the cauliflower florets. Cover the top with grated Muratbey Fresh Kashkaval. Place into oven and bake Muratbey fresh Kashkaval is melted or until turn to golden brown by using only the top rack of your oven.

This tasty recipe was prepared by Ayşe Gülden Küçük, who we know as the writer of the delicious food recipes on We thank her for her contribution.