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.
1 cauliflower
2 gem squashes
1 onion
1 garlic clove
1 halloumi
100g grated
emmental cheese
1tbsp vegetable
stock powder
Vegetable oil
Sage
Rosemary
Black pepper
Salt
Method
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.
Your VegHog
No comments:
Post a Comment
Thanks for reading! I would very much appreciate any comments or suggestions from you.