CAULIFLOWER AND BROCCOLI GRATIN
Portions : 4 - Preparation : 15 minutes - Cooking : 30 minutes
Ingredients
- 30 gr (1 ¾ oz) butter
- 30 gr (1 ¾ oz) flour
- 500 ml (2 cups) milk
- Cayenne pepper to taste
- 2 pinches grated nutmeg
- ½ head broccoli
- ½ head cauliflower
- 2 cloves garlic, minced
- 2 sprigs thyme, leaves removed
- 250 ml (1 cup) cheddar cheese, grated
- 250 ml (1 cup) mozarella, grated
- Salt and pepper to taste
Preparation
- In a saucepan, melt the butter over very low heat, add the flour, stir and cook until you obtain a foamy paste on the surface. You now have a "white roux".
- Whisk in the cold milk. Add salt and pepper, nutmeg and cayenne pepper to taste. You have now made a béchamel sauce.
- Cut the cauliflower and broccoli into bite-sized pieces.
- Mix the vegetables, garlic, thyme, béchamel and cheddar in a large bowl, adjust the seasoning and pour into an ovenproof casserole dish.
- Cover with mozzarella and bake for 25 minutes.
