Cauliflower and broccoli gratin

Serves: 4

Edit

Update

Cancel

Total Time: 25

Prep Time: 10

Cook Time: 15

• 4  mini cauliflowers, bases trimmed
• 4  mini broccoli, bases trimmed, or romanescos
• 50 gram(s) unsalted butter
• 40 gram(s) plain flour
• 750 ml full-cream milk
• 1  bay leaf
• sea salt, black pepper and nutmeg
• 1 teaspoon(s) Dijon mustard
• 50 gram(s) freshly grated Parmesan, plus 3 tbsp

Method

1. Bring a large pan of salted water to the boil, add the cauliflower and cook for 8-10 minutes until the stalk is tender, adding the broccoli halfway through. Drain the vegetables into a colander, giving them a good shake, then leave them for a few minutes on a double thickness of kitchen paper to ensure they are completely dry.
2. At the same time, make the sauce (as per the Béchamel sauce recipe), whisking in the mustard and 50g Parmesan over a gentle heat at the end.
3. Heat the grill. Arrange the vegetables in a gratin dish or dishes, pour over the hot sauce, scatter with the remaining Parmesan and grill until golden and sizzling. Recipe by Annie Bell

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!