Cheese-Coated Cauliflower

28 Feb

Cauliflower has a lovely flavor of its own and doesn’t need many add-ons to taste great. This recipe of cheese-coated cauliflower that lets the cauliflower’s natural taste stand out. There’s a touch of garlic and a hint of cheese – enough to get your taste buds feel it but not so much that it overshadows the vegetable that stars in the recipe.

Cheese-Coated Cauliflower You Need:

  • Cauliflower – 300grams
  • Cream – 1 tablespoon
  • Cream cheese – 1 tablespoon (I used Britannia cream cheese)
  • Black pepper – 1/2 teaspoon, freshly ground
  • Salt – to taste
  • Garlic – 3 cloves
  • Oil – 2 teaspoons

How To Make Cheese-Coated Cauliflower:

Remove the outer leaves and thick stalk of the cauliflower.


Cut the cauliflower into bite-sized florets.


Crush garlic. Heat oil in a non-stick pan. When the oil is hot, add to it crushed garlic. After a few seconds, tip in the cauliflower florets.

Cheese-Coated Cauliflower, Cooking Cook the cauliflower on medium heat, tossing it around till the florets begins to turn golden. Since we are using a small quantity of oil, there is a higher risk of charring – watch over the pan carefully and toss regularly. The cooking process should take around 8-10 minutes.

Add salt, freshly ground pepper and mix. Be careful with the salt, add a tiny amount only if the cream cheese you’re using is salted. Stir in cream and cheese. Mix and continue to cook for another 5 minutes, or till the dish turns dry and the cream and cheese coat the cauliflower florets evenly.

Serve hot.

Cheese-Coated Cauliflower

Cheese-coated cauliflower goes very well with chapatis/garlic bread and a mild soupy dal.

Cheese-Coated Cauliflower

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