Thursday, 31 October 2013

Creamy Cauliflower & Broccoli Gratin

Here's a creamy little number that makes for a perfect side dish. I actually had it on its own and it was so wonderfully creamy! Who would have thought that vegan white sauce could be so good? I will definitely use the same combination for white sauce in the future, even my flatmate who is a little sceptical to vegan food thought it was delicious!

Creamy Cauliflower & Broccoli Gratin
(Serves 2, about 280 calories each, or 4=6 people as a side)

400g mixed broccoli and cauliflower, cut into small florets
A good knob of vegan butter, I used Flora light
2-3 tbsp plain flour
600ml unsweetened soy milk
1 tbsp/1 cube vegetable stock
2 tbsp nutritional yeast (about 10g)
Pepper and nutmeg
Salt to taste

- Pre-heat the oven at 220ÂșC.

- Boil the broccoli and cauliflower soft before transferring into a bake-proof dish.

- In the same saucepan you used for the vegetables, melt the butter, and add the milk as well as the flour, whisk until the mixture is free of lumps and has thickened slightly, before adding the stock, nutritional yeast and seasoning. Stir constantly so the sauce doesn't catch at the bottom.

- Once the sauce is done, pour it over the broccoli and cauliflower and bake for about 20-25 minutes until slightly golden on top. Take out and leave to cool a little before serving it either on its own, or with pasta, potatoes, carrots - whatever you feel like!

Original source:

- Jules

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