CHEESEY & MILKY BAKED CAULIFLOWER

It's a super simply and quick recipe for brunch/lunch/dinner, which you could choose to have it alone or as a side-dish to serve with bread. I didn't follow the original recipe as whole for the reason that I found I had to re-adjust the potion of some ingredients during cooking. Well, the result turned to be quite a big success, and this baked cauliflower, has 100% combination of just vegetables and dairy products (with some flour for the sticky texture making), which any vegetarian or in-diet people could try. And it's only 10mins to make it (not count in the baking time) :P

Basically I considered to learn this simple way to make cheesy & milky sauce as a great path to any cream sauce (white sauce) for the pasta and baked vegetables like broccoli or mushroom.

Ingredients:

• 2 normal-size cauliflower (taking me $45 Hong Kong dollar in the wet market, it's my first experience to buy cauliflower in the market, am I cheated >_<)
• 1/4 cup all purpose flour
• 6-7 pieces shallots (recently I start to be obsessed in shallots!)
• 2-3 cup low fat milk (really depends in the process which will be pointed out later)
• Shredded cheddar cheese (actually any your favorit cheese is ok, and of course, put as much as you want, especially on top)
• 2 tsp chopped parsley (I was using frozen one by the unreasonable price and difficulty of supply in the market in Hong Kong)

Cooking:

• Clean, chop cauliflower and shallot carefully which is probably the most time-consuming stage
• Boil the water (half pot around) and boil the cauliflower for only 2mins (if you still want to keep the original hard texture of it); cool down by taking out all water
• Heat up a middle-size pot with some coconut oil/olive oil at the bottom, and lightly fried the halved shallots until some turns golden at the edge
• Pure in milk while DON'T forget to stir the milk all the time (you could swift down the fire a bit) to avoid milk over-burns and sticks at the pot bottom
• Add shredded (cheddar) cheese as it melts; and stir in the flour (try half potion first), keep on adding more until you get the wanted potion of liquid in a proper sticky/creamy texture (How's the right level of texture? You will notice it when you do it, don't worry)
• Place the cauliflower in the oven-use pot, pure in the cheese liquid slowly to make sure it fills up every space and just slight till the top layer. 
• On top, put chopped parsley, pepper, salt, shredded cheese, cinnamon (personal preference)
• Send to the warmed oven for around 20-25mins (recommend to check at around 15mins; normally the top starts to turn lovely golden at that time)

Here you are the lovely and healthy Baked Cauliflower, cheesy from inside to the top layer, and the top surface is definitely the most attractive for its golden brown color. To serve, don't forget to bring along the pepper and salt coz I only add some on the top before baking; or you can have it with your special personal sauce. 

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