Cauliflower & Broccoli Gratin
TOTAL TIME: 50 MINUTES
½ medium cauliflower, cut into large florets*
400 g broccoli, trimmed and cut into large florets
40 g butter
2 tbsp plain flour
500 mL reduced fat milk
1 cup reduced fat grated tasty cheese
1 ½ cup coarse fresh breadcrumbs
1 ½ tbsp olive oil
* You’ll need about 500 g cauliflower florets
Preheat oven to 180°C/160°C fan-forced. Bring a large saucepan of boiling salted water to the boil over high heat. Add cauliflower and cook for 2 minutes. Add broccoli and cook for 2 minutes until almost tender. Drain well. Set vegetables aside. Wipe pan dry with paper towel.
Melt butter in the saucepan over medium heat until foaming. Stir in flour and cook for 1 to 2 minutes until thick. Remove from heat and gradually whisk in the milk. Bring to the boil, stirring constantly, over medium heat and simmer for 3 minutes. Remove from heat, stir in cheese and season with salt and pepper to taste.
Combine breadcrumbs and oil in a bowl and mix to coat crumbs. Arrange vegetables in a greased 6-cup baking dish. Pour over cheese sauce and sprinkle with breadcrumbs. Bake for 15 to 20 minutes until golden and bubbling. Stand for 5 minutes then serve.