Cauliflower and Pepper Gratin
Prep time
Cook time
Total time
One pot meal with great colors, flavors and textures.
Recipe type: Main Dishes
Cuisine: Middle Eastern
Serves: 6
  • 12 slices couple days old sandwich bread
  • 6 cups 2% milk
  • 6 tablespoons corn starch
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon white pepper
  • ½ teaspoon turmeric
  • 4 scallions, chopped
  • ¼ cup olive oil
  • 2 red bell peppers, seeded and thinly sliced
  • 2 jalapeno peppers, seeded and thinly sliced
  • 1 red onion, thinly sliced
  • 1 onion, thinly sliced
  • ½ head purple cauliflower, cut into medium florets
  • ½ head white cauliflower, cut into medium florets
  • salt to taste
  1. To make the white sauce, mix the corn starch with ½ cup of cold water. Add to the milk and cook over low heat, stirring often, until the sauce start to thicken. Add the ginger, the turmeric, salt, white pepper and the scallion. Stir and move from the heat. Set aside.
  2. Heat the olive oil and saute the onion until golden. Add the peppers and cook for couple minutes. Remove from the heat and set aside.
  3. Spoon one cup of the white sauce in the bottom of baking dish.
  4. Spoon and spread half of the peppers onion mixture over the bread.
  5. Arrange the rest of the bread over the vegetables. Top with the rest of the vegetables and then pour the rest of the sauce over the vegetables. Make sure the bread is soaked in the sauce.
  6. Bake in 395 F. degree oven for 15 minutes. Remove from the oven and gently insert the florets heads up into the gratin.
  7. Place back in the oven and put back in the oven and bake for another 20 minutes.
  8. Remove from the oven and serve.
Recipe by Sanaa Cooks at