A good vegetarian oven bake is always good and I welcome them quite frequently to my life. Vegetable or pasta bakes are real comfort food for me.
This recipe is for making a slightly different cauliflower bake than you're probably used to and I made this just because I happened to have all these ingredients at home. Nothing against impulse cooking though since this turned out to be a very nice dish. Give it a try with the help of these easy steps.
2 gem squashes
1 garlic clove
100g grated emmental cheese
1tbsp vegetable stock powder
Wash and cut the cauliflower florets off and steam them until almost done. Chop the gem squashes into small cubes and also chop the onion and garlic.
Chop the halloumi into cubes and fry the cubes in vegetable oil until they are golden brown with a bouncy texture. Then add the garlic, rosemary and sage to the halloumi and let infuse at low heat for 10 minutes.
In the meanwhile fry the gem squash cubes and the chopped onion in another pan until the onions are translucent. Add vegetable stock powder and little water and simmer until the squash is almost cooked. Season with salt and pepper. Then combine the contents of the halloumi pan with this one.
Pre-heat the oven to 180C. Place the previously steamed cauliflower florets into an oven dish. Place the contents of the squash pan on top of the cauliflower. Sprinkle some grated emmental on top and bake at 180C for about 20 minutes.
And there you have it, an autumnal squash bake.