Looking for something hearty and warming? Or maybe you’re needing some inspo on how to encourage the kids to enjoy an extra serve of veggies!
Well our Cauliflower and Broccoli Cheesy Bake will soon became a favourite. This dish has a delicious cheesy sauce and a crunchy topping, that will have you coming back for more.
Perfect as a side dish to accompany roasted meats, grilled fish or as this could even enjoyed as a meat-free weeknight dinner.
| 1 220g | Cherry Bocconcini |
| 50g | butter |
| 5 tblsp | plain flour |
| 600ml | low-fat milk |
| 1 medium | cauliflower (cut into small florets) |
| 1 large | broccoli head (cut into small florets) |
| 3/4 cup | breadcrumbs |
| salt & pepper to taste |
| 1 |
Preheat the oven to 180 degrees. |
| 2 | Blanch cauliflower & broccoli. Drain. |
| 3 |
To make the white sauce, melt the butter in a small saucepan and stir in the flour gradually. Cook, stirring continuously for 1 minute, until the mixture forms a smooth ‘roux’. |
| 4 | Remove the saucepan from the heat and gradually pour in the milk, whisking constantly. |
| 5 | Return the saucepan to the heat and bring to the boil. Reduce the heat and simmer the white sauce gently for 2 minutes, stirring occasionally, until it is smooth and thick. Season to taste with salt and pepper. |
| 6 |
Arrange the cauliflower in an appropriately sized baking dish. Pour over the white sauce, and toss through a couple of times to spread evening. Top with Bocconcini and then breadcrumbs. |
| 7 | Bake for 20 minutes or until cheese is melted and golden. |
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