A favourite vegetarian dish gets a new twist here, with super-healthy broccoli added to cauliflower, in a cheese sauce thickened with breadcrumbs. Crunchy walnuts on top make this mouth-wateringly good.
20 people made this
1 large cauliflower
3 spring onions, trimmed and sliced
550ml semi-skimmed milk
75g mature Cheddar or Gruyère cheese, grated
1 egg, beaten
100g fresh breadcrumbs
25g walnut pieces
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Method Prep:25min › Cook:20min › Ready in:45min
Preheat the oven to 190°C/gas 5. Trim away the leaves from the cauliflower, then cut off the florets from the main stem. Cut the broccoli florets away from the stem. Blanch both the cauliflower and broccoli florets in a large saucepan of boiling water for 1 minute, then drain thoroughly.
Put the spring onions into the saucepan. Mix the cornflour with a little of the milk in a heatproof bowl to make a smooth paste. Add the rest of the milk to the onions and bring to the boil. Stir half of the hot milk into the cornflour paste, then return the mixture to the pan. Bring to the boil, stirring frequently, to make a smooth sauce.
Remove the sauce from the heat and stir in the grated cheese, beaten egg and half the breadcrumbs. Stir in the blanched vegetables and season to taste.
Transfer the mixture to a greased, ovenproof baking dish or gratin dish. Scatter the rest of the breadcrumbs and the walnuts over the top, then bake for 20 minutes until golden. Serve immediately.
Pine nuts are a good alternative to walnuts. * You could also arrange 100g halved baby plum tomatoes, cut-side up, on top of the vegetables in the sauce, before adding the breadcrumbs and nuts.
I was looking for a recipe a little different and this is it!
This is so gorgeous. I served as a main with just a small mixed salad on the side to add colour to the plate. Walnuts for the topping - just perfect. I had no spring onions, so substituted with shallots. I also added black pepper to the sauce. Excellent recipe, will use again
27 Jul 2013