A simple comfort meal made with a creamy bechamel sauce and a lovely family recipe. Made with a combination of cauliflower and broccoli- this is a great way to incorporate vegetables

Suitable for vegetarians/Serves 4

• 300g of cut cauliflower and broccoli- you can buy the ready cut mixed pack
• 1 pint of semi skimmed milk
• 100g of grated cheese
• 2 tbs plain flour
• 2 tbs butter
• 2-4 handfuls of breadcrumbs

1 Pre heat oven 180 degrees Celsius, gas mark 4.
2 Steam the vegetables in a steamer until tender, alternatively boil the vegetables in a large pan of boiling water. Be careful not to overcook the vegetables.
3 For the white sauce melt the butter in a pan, add the flour and whisk until a roux or thick paste forms. Pour in the milk and whisk on a low heat until the sauce gradually thickens.
4 As the sauce starts to thicken, keep whisking and add the grated cheese, add plenty of pepper and a little salt. If the sauce has not thickened you can add a little cornflour mixed with water. Ideally you want the sauce to be a creamy pouring consistency and the key is to keep whisking to get rid of any lumps. If it becomes too thick add a little more water or milk.
5 In a large oven proof dish add the broccoli and cauliflower and pour the white sauce over until covered. Garnish with breadcrumbs and more cheese and bake in the oven for about 25-30 minutes until golden.
6 Why not add some cooked pasta to the bake to make it a complete meal or serve with some roast potatoes and fish.

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