Cheesy Broccoli cauliflower over rost
Once again, one of the dishes having probably British roots. A slightly modified recipe from a variety of sources, including Jamie Olivier food blog. A relatively easy to prepare, creamy, slightly crunchy side dish that fits any of the main courses.
Preparation time: 1,5h
Level: Easy
Quantity: eight
Ingredients:
1.5 kg of fresh cauliflower
400 g fresh or frozen broccoli
100 g cheddar or parmesan grated
800 ml of milk
2-3 slices of dried bread
A recommendation from Jamie Olivier – 1 handful of almond slices
100 g butter
3 full tablespoons of flour
Sea salt and freshly grated black pepper for seasoning
Preparation:
1. Prepare the bechamel sauce. Melt the butter in a pot, mix flour and milk, stir until smooth. gradually.
2. Add the pieces of broccoli and simmer for about 10 minutes at low heat.
3. Add half the grated cheese, season with salt and pepper and crush with a hand blender to make a smooth sauce
4. Cut the cauliflower into pieces and place them in the oven mold. Season lightly with salt
5. Pour the sauce over the cauliflower, mix so that the cauliflower is covered with the sauce, sprinkle with the rest of the cheese
6. Place slices of bread in a food processor and crush into the breadcrumbs. Add the almond chips and crush slightly
7. Cover cauliflower and sauce evenly with breadcrumbs
8. Bake in the oven at 180 degrees for about 1 hour until the crumb browns until golden
9. Serve immediately, but it was good also in next day
Ready!!
