Directions
- 1In a pan, melt two knobs of butter on medium heat.
- 2Add a bay leaf and two finely sliced cloves of garlic for extra flavor.
- 3Thicken the sauce with two tablespoons of flour.
- 4Gradually add about 500 ml of milk, bit by bit, using a wooden spoon or whisk.
- 5Add 500 grams of frozen broccoli and let it simmer for 20 minutes until cooked through.
- 6Whiz up the cooked broccoli to create a delicious creamy broccoli sauce.
- 7Place 1 kilo of frozen cauliflower florets into a dish.
- 8Pour the broccoli sauce over the frozen cauliflower florets.
- 9Add about 70 grams of Cheddar cheese over the cauliflower and broccoli.
- 10Chuck bread, some rosemary or thyme, and a tablespoon of olive oil into a blender and blitz.
- 11Add a tablespoon of flaked almonds to the bread mixture and blitz for a few seconds to break it up.
- 12Scatter the delicious breadcrumb mixture over the veggie feast.
- 13Bake for 1 hour or until golden and cooked through.
Ingredients
- 2 knobs butter
- 1 bay leaf
- 2 cloves garlic, finely sliced
- 2 tbsps flour
- 500 ml milk
- 500 g frozen broccoli
- 1 kg frozen cauliflower
- 70 g Cheddar cheese
- 1 bread
- 1 some rosemary or thyme
- 1 tbsp olive oil
- 1 tbsp flaked almonds
Equipment
panwooden spoon or whiskblender
Tips
- Using frozen vegetables is cheaper and just as delicious as fresh.
- Add bay leaf and garlic for extra flavor in the béchamel sauce.
- Bread, rosemary/thyme, and olive oil blitzed together create a super epic topping.
- Flaked almonds pair well with roasted cauliflower.
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