Cauliflower and broccoli gratin
Who doesn't love this cheesy vegie side dish? Great with roast dinners, and a clever way to make otherwise boring vegetables tastier for kids.
- 15 mins preparation
- 40 mins cooking
- Serves 6
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Ingredients
Cauliflower and broccoli gratin
- 1/2 cauliflower, trimmed and cut into florets
- 1 head broccoli, trimmed and cut into florets
- 80 gram butter
- 1/3 cup (50g) plain flour
- 2 cup (500ml) milk, warmed
- 1 cup (120g) grated tasty cheese
- 1/2 cup (40g) grated parmesan
- 1/2 cup (35g) fresh breadcrumbs
- salad, to serve (optional)
Method
Cauliflower and broccoli gratin
- 1Preheat oven to 180°C. Lightly grease a 20cm x 30cm casserole dish.
- 2Place cauliflower and broccoli in a large saucepan. Cover with water. Bring to boil on high heat. Reduce heat to low and simmer, covered, for 6-8 minutes, or until tender. Drain well. Arrange in prepared dish.
- 3Melt butter in a saucepan on medium heat. Stir in flour and cook for 1 minute. Remove from heat and gradually mix in warmed milk, until smooth. Return to medium heat. Stir until sauce boils and thickens. Simmer for 3 minutes.
- 4Pour sauce over vegetables. Sprinkle with combined cheeses and breadcrumbs.
- 5Bake for 20-30 minutes, or until gratin is bubbling and golden. Serve with salad.
Notes
If desired, add a washed and trimmed leek to this mixture.
