Cauliflower with Bechamel Sauce (Beshamel Soslu Karnibahar)

 Cauliflower with Bechamel Sauce (Beshamel Soslu Karnibahar)

1 bunch of cauliflower, separated into florets
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
½ cup sweet peas (optional)
1 tsp salt to taste
A pinch of black pepper

1/3 cup mozzarella/cheddar cheese, shredded (optional)

Bechamel Sauce:2 cups milk
2 tbsp flour
5-6 tbsp butter/margarine
1 egg, beaten
½ tsp salt to taste

Boil the vegetables in salty water till they are soft. Do not over boil them since we do not want them to be smashed. Then drain and transfer them to a Pyrex or baking dish.
Béchamel Sauce:

Place the butter in a pot and melt. Add the flour and sauté over low heat till its color change to yellow. Then, add milk and stir continuously to make Béchamel sauce smooth and even. If flour particles don’t dissolve use a blender. Add salt and cook for 3 minutes. Finally stir in the egg and sprinkle some black pepper if you like.

Pour the Béchamel sauce evenly on top of the vegetables and sprinkle cheese. Preheat the oven to 400F (200C) and bake until its surface turns to light golden brown (about 20-25 minutes).