Gratinated..... anything right? I love cauliflower and broccoli, but I think that even for picky eaters, gratinating things is a great way of "hiding" the vegetables.
I found that I ended up with excess cheese sauce for this (NOT a bad thing by the way!), so next time I make it, I might bulk it out with a couple of cups of al dente-cooked macaroni.
300g mixture of broccoli and cauliflower, small florets
250ml milk of choice (I used almond)
1 tsp vegetable stock
125g smoked cheese, grated
2 tbsp cornflour or normal flour
A handful of pumpkin seeds
Boiled macaroni to serve, or bread for mopping. Alternatively, swirl in 2 cups of cooked wholewheat macaroni into the sauce and make a broc'n'mac'n'cheese! Mmmmm!
- Pre-heat your oven to 220°C.
- Now, boil up water in a medium casserole and boil the vegetables for about 5 minutes, until soft.
- In a small pan, have the milk and stock, heat up until just before boiling, and then simmer. Melt in 1/3 of the cheese on low heat. Have the cornflour in a small glass, and add a bit of water and stir out any lumps before pouring into the sauce.
- Now, in a small oven-proof dish or a loaf tin, have the broccoli and cauliflower at the bottom, pour over the sauce, top with the pumpkin seeds, and drizzle over the remaining cheese.
- Place in the middle of the oven and bake for 15-20 minutes until bubbly.
I was lucky enough for my Spanish flatmate to have made tortillas de patatas, which I served alongside this, and turns out that the two go hand in hand - teamwork!
As for today, I have been in much pain. Know that wisdom-tooth feeling? Yeh, I am on strong antibiotics now, and am trying to get better as soon as! The diet today has been anything than exciting, and I wish I could have had some of the gratinated cheesy goodness today, alas! I was also supposed to have someone over for dinner, but had to postpone it, sigh!
Until then, I just want to wish you a lovely evening! I hope your day has been better than mine *hugs*
Good Mood Food, p. 50