2 large cauliflower heads (or 3 standard size)
2 large onions, chopped
4 cups chopped scallions
1 meat broth bouillon cube
olive oil (to stir-fry the vegetables)
vegetable oil (to fry the breaded florets)
2 tsp. dry thyme
salt and pepper, to taste

BATTER:

1 egg
1 1/2 cups self-rising flour (or add baking powder to reg. flour)
1 1/2 cups cold beer
2 tsp. salt
1 1/2 tsp. paprika
pepper, to taste

CHEESE TOPPING:

400 g. (almost one lb.) any melting cheese, shredded
1/2 light milk (a little bit more than 1/2 quart)
1 tbsp. (generous) of corn starch
1/4 cup of cold dry white wine

Begin by preparing the batter mixing all the ingredients until well homogenized. Should become thick but still soft enough. You should add more flour or beer to adjust its thickness. Let it rest while working with the other parts of the recipe. Boil the cauliflower in water with the broth cube dissolved in it until they become cooked but still firm enough. Drain and let them cool enough to handle, then take out the florets and discard the (still) hard stalks. Stir fry the onions and scallions in a bit of olive oil, adding the salt until translucent but not brown. The thyme should be added a moment before done. Check the salt.

Prepare the cheese topping by heating the milk and adding the corn starch dissolved in the white wine. don't let it boil, then slowly add and mix the shredded cheese mixing until obtaining a creamy topping. Mix in the stir fried vegetables and do a final salt/pepper check.

Dip florets in the batter and fry them in enough hot vegetable oil until golden. Don't put too many into the fryer or deep skillet to avoid the cooling of the oil and avoid the breaded florets to stick to each other. Take them out over an absorbent towel or paper to eliminate excess oil. For the final assembly, put the breaded florets tightly packed into a refractory casserole or container, try to have their surface as level as possible, then pour the cheesy mix over and completely cover them as smoothly as possible. Cook into a preheated oven at 350°F until obtaining a slightly browned surface (you may use the broiler but be careful not to burn it).

A good light white dry wine should be fine to mate with this recipe. I would suggest a Sauvignon Blanc or better, an Italian Soave, served cold.

Submitted by: Luis De Santis-Venezuela