Heat the milk in a saucepan.
Remove the white core of 1 onion. Add onion to the milk. Add a sprig of fresh rosemary and some pepper. (Don't have rosemary? Use thyme or basil)
Cut the cauliflower into florets and add to the milk. Once the milk has boiled, remove the florets and keep aside.
Cover and let the milk continue simmering till it reduces to half the quantity.
Then remove the onion and add 100 gms of the cheese into the milk. Stir well and let it reduce for 3-4 minutes.
Heat the olive oil in a pan and saute the sliced onion, bell peppers and garlic together for a minute.
Sprinkle some fresh oregano and cracked black pepper and give it a nice toss. Cook for another 30 seconds and keep aside.
In a baking dish, arrange the cauliflower florets and the sauteed vegetables at the base.
Sprinkle 50 gm of cheese over the veggies and pour evenly in the cheese-milk reduction.
Sprinkle another 100 gm of cheese on top and some black pepper.
Bake in the oven for 15-20 minutes at 180 degrees C or till it's golden brown.
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Key Ingredients: Cauliflower, cheddar cheese, Milk, olive oil, onion, garlic, bell pepper, salt, black pepper