A delightful twist on a classic Greek-inspired dish, this cauliflower bake is creamy, cheesy, and full of flavor.
Preheat your oven to 350°F.
Preheating ensures even cooking and proper baking.
Wash the cauliflower and separate it into florets.
Cut the florets into similar sizes for even cooking.
Boil the cauliflower florets in a large saucepan of water until just tender, about 10 minutes. Drain and set aside.
Avoid overcooking to maintain a good texture.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook until lightly golden.
Stir constantly to prevent lumps from forming.
Gradually whisk in the milk and cook until the mixture thickens.
Keep stirring to achieve a smooth sauce.
Add the feta cheese to the sauce and stir until melted.
Ensure the cheese is fully incorporated for a creamy texture.
In a small bowl, beat the eggs. Slowly whisk in a small amount of the hot cheese sauce to temper the eggs.
Tempering prevents the eggs from scrambling.
Combine the tempered eggs with the remaining cheese sauce, mixing well.
Mix thoroughly to ensure a uniform sauce.
Arrange the cooked cauliflower in a baking dish and pour the cheese sauce evenly over it.
Spread the sauce to cover all the florets.
Sprinkle paprika over the top and bake in the oven for 20 minutes, or until bubbly and golden.
For a golden crust, broil for the last 2 minutes.
Serve warm and enjoy your delicious Greek-Style Cauliflower Bake!
Garnish with fresh parsley for added color and flavor.
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