Baked Broccoli and cauliflower
Serve 6 pax
- 600 g cauliflower, cut into florets
- 600 g broccoli cut into florets
For the bechamel sauce
- 85 g butter
- 85 g all purpose flour
- 850 ml full-fat milk
- freshly ground black pepper
- 40 g parmesan, grated
- 130 g mozzarella cheese, grated
In a saucepan with salted water cook cauliflower and broccoli for aproximately 6 minutes until slightely tender.
Meanwhile, put a non-stick saucepan over a medium heat and melt the butter. Gradually add the flour to make the base of the bechael sauce. Add warm milk.
Stir it in thoroughly until the sauce is smooth and without lumps.
Add salt, pepper and nutmeg to taste. Add parmesan and mozzarella and stir.
Drain the cauliflower and broccoli and place all in a oven dish. Poor the sauce over the vegetables and put in the oven for 10 minutes with the grill on.
Serve HOT and enjoy.