Mmmmmmm warm, cheesy vege’s. Enough said. Can be served as a side dish to complement Chilli coriander salmon or as a meal on its own.
Cheesy broccoli and cauliflower bake (Serves 4-6 as a side)
½ cauliflower, trimmed and cut into florets
small head of broccoli, trimmed and cut into florets
25g butter
25g plain flour
½ tsp mustard
250ml milk
75g cheddar, grated
pinch of cayenne pepper
1. Blanch the cauliflower florets in a pan of well salted hot water for 2-3 minutes, until just tender when pierced with the tip of a small knife. Drain, reserving the water and refresh in iced water (or under a cold running tap) to stop the cooking. Use the reserved hot water to soak the broccoli for a few minutes. Alternatively you can microwave the vege’s for 2 minutes.
2. Preheat the oven to 200°C. Melt the butter in a saucepan and, as it begins to foam, add the flour and mustard. Blend into a paste and cook over a medium heat, stirring constantly, for about 2 minutes, to cook out the rawness of the flour.
3. Gradually whisk in the milk and continue to stir for about 5 minutes until thickened to a smooth sauce. Add the cheddar, cayenne and some seasoning and stir until the cheese has melted.
4. Arrange the broccoli and cauliflower in a baking dish and spoon the sauce over the top.
5. Bake for 20-25 minutes. Serve hot from the oven.
chocolatesuze
July 16, 2010 at 4:32 am
mmm cauliflower bakes make me so happy in winter! nothing better than a giant bowl of cheesey goodness