Ingredients

• 1 - large cauliflower, broken into big florets
• 1 - potato, boiled, cooled and sliced into rounds
• 4 or 5 flakes - garlic, crushed
• 1 " piece - ginger, grated
• 2 to 3 - green chillies, chopped finely
• 1 tbsp - cream
• 1 tsp - butter
• Salt to taste
• For Pouring Sauce:
• 2 cups - basic white sauce
• 1 tsp - mustard paste
• 2 sprigs - spring onions with greens, chopped finely
• 1 - small red capsicum, thinly sliced
• 1 - small yellow capsicum, thinly sliced
• 1 - small green capsicum, thinly sliced
• 1/2 cup - cheese, grated
• 1/4 cup - milk
• 1 tsp - butter
• Pepper to taste
• Salt to taste

How to Make Cauliflower Potato Au Gratin

• Wash and drain florets and transfer to large bowl.
• Sprinkle ginger, garlic, chillies and salt and toss well.
• Add cream, toss again and keep aside till required.
• Heat butter, stir fry marinated florets and transfer to deep baking dish.
• Spread evenly and keep aside till required.
• For Sauce:
• Heat butter, add all capsicums and potatoes and stir fry.
• Add onions, take off fire, then add salt.
• Empty and keep aside.
• In same pan, pour in milk.
• Add white sauce, half the cheese, salt if required and mustard.
• Mix well and heat mixture, stirring continuously, till bubbly.
• Pour evenly over cauliflower, spreading to cover it.
• Sprinkle stir fried vegetables over sauce.
• Sprinkle remaining cheese and grill for 10-12 minutes at 180 degrees C or till florets are softened and cheese becomes light golden.
• Serve hot with slices of hot garlic bread or garlic rolls.