Cauliflower Gratin With Vegetables Recipe

Ingredients:

For the meal:
	Cauliflower	500	Grams
	Zucchini	2	Qty
	Feta Cheese (Semi Skimmed)	1	Half Cup
	Fresh Onion	1	Bunch
	Egg	3	Qty
	Dill	4	Sprig
	Parsley	4	Sprig
	Black Pepper	1/2	Tsp
	Salt	1	Tsp
	Olive Oil	1	Tsp (large)

For the Béchamel Sauce:
	Butter	1	Tbsp
	Olive Oil	1	Tbsp
	Whole Wheat Flour	3	Rounded Tbsp
	Milk	1	Cup
	Nutmeg Grated (Grater)	1	Tsp

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Instructions:

1. Wash the cauliflower and separate it into tiny little flowers and put them in vinegar water. Then boil it in salty and vinegar water for 3-4 minutes, remove it to cold ice water and let it rest for 5 minutes.
2. Finely chop the green zucchini, onion and onion.
3. For the bechamel sauce, melt the olive oil and butter in a separate pan, add the flour, fry it until it turns pink and slowly add the milk.
4. Add salt and nutmeg grated to the sauce that thickens.
5. First, add half of the bechamel sauce to a glass baking dish that you have greased or lined with baking paper, arrange the vegetables on top and spread the remaining bechamel sauce evenly on it.
6. Bake in a preheated 180 degree oven for 10 minutes.
7. Add 1/2 cup of fresh cheddar and ground red pepper to the baked and cooked vegetables and bake for another 1-2 minutes until the cheddar is melted. Serve the vegetable gratin you cut out of the oven and sliced hot. Bon Appetit!
8. Note: Strained yogurt sauce with garlic and fresh mint goes well with this recipe.

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Vegetarian Vegetable