Cauliflower and Broccoli with Gorgonzola

4saves
45min


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About this recipe: Add strongly flavoured Gorgonzola piccante to perk up cauliflower and broccoli florets, then serve with noodles or mixed wild rice for a sophisticated take on cauliflower cheese. Delicious!

Jan Cutler

Ingredients
Serves: 4 

  • 300g cauliflower, divided into florets
  • 250g broccoli, divided into florets
  • 40g unsalted butter
  • 1 small onion, finely chopped
  • 21/2 tbsp plain flour
  • 300ml semi-skimmed milk
  • 150g Gorgonzola piccante cheese, roughly chopped or crumbled
  • 2 tomatoes, sliced

Method
Prep:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Cook the vegetables Drop the cauliflower and broccoli into a pan of boiling water and cook for 3-4 minutes or until just tender. Drain, reserving the cooking water for the sauce, and set aside.
  2. Make the sauce Melt the butter in the same pan, stir in the onion and cook gently for 5 minutes without browning. Stir in the flour with a wooden spoon, then gradually add the milk and 150ml of the reserved cooking water. Bring to the boil, stirring constantly, then simmer for 2 minutes to make a smooth, light sauce. Remove from the heat.
  3. Add the cheese and vegetables Preheat the grill to high. Stir two-thirds of the cheese into the sauce. Season, then gently fold in the cooked cauliflower and broccoli. Spoon into a warm, shallow ovenproof dish.
  4. Top and grill Arrange the tomato slices on top, then scatter with the remaining cheese. Grill for 4-5 minutes or until browned and bubbling.

…another idea

Traditional cauliflower cheese Use 600g cauliflower (or 1 very large cauliflower) and omit the broccoli. Increase the cooking water added at step 2 to 200ml. Instead of Gorgonzola use extra-mature Cheddar cheese. Add 1 tsp Dijon mustard or a good pinch of English mustard powder with the seasoning at step 3.

…get ahead

Make the cheese sauce with milk (500ml), then leave to cool and freeze. If you like, make the sauce in bulk by doubling or trebling the quantities and then dividing into approximately 250ml or 500ml batches. Pour each batch into a freezerproof container and freeze for up to four weeks. The sauce can also be frozen in ice-cube trays (one 250ml batch will fill a tray). The cubes thaw quickly and are useful if you want to use just a small amount of sauce for one portion or part of a batch.

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