Qanbeet with Béchamel (Cauliflower Béchamel)

Ingredients

• medium cauliflower1 head
• Béchamel Sauce1 cup
• minced meat mixture (optional)¼ kg
• medium onion1 medium onion
• tomatoes or tomato paste2 tomatoes
• bell pepper1 pepper
• Garlic¼ head
• oil2 tbsp + for frying
• salt, pepper, cumin, and vinegarto taste
• butter and Roumy cheeseas needed

Allergens (inferred from ingredient names): milk

Nutrition per serving (modelled estimate, not measured): kcal 330, protein 15, fat 23, carbs 16, fiber 4, sugar 7

Original steps

1. Cut the cauliflower and remove the thick stems.
2. Place it in boiling water seasoned with salt and cumin, ensuring the florets are facing down and the stems are facing up, until partially cooked.
3. Remove using a strainer to drain, then fry in oil until golden and set aside on paper towels.
4. Blend the onion, tomatoes, green pepper, and garlic with salt and pepper in a blender, then sauté this mixture in a pan with oil until it boils.
5. Prepare a Pyrex dish or baking tray and add the fried cauliflower and the minced meat mixture (optional), then mix well with the vegetable sauce.
6. Cover with béchamel sauce, top with a knob of butter and a sprinkle of cheese, and bake in a medium oven until cooked through.