Cauliflower and broccoli gratin

Cauliflower and broccoli gratin

By
From
Cut the Carbs!
Serves
4

A cauliflower or broccoli ‘cheese’ was my definition of childhood comfort – probably because one of the first things my mother taught me to make was béchamel. I remember sitting on the kitchen bench and watching her methodically stirring the warmed milk into the roux, coaxing it into a silky consistency. It would then be poured over broccoli and cauliflower florets and baked until the top puckered and blistered. This dish goes a slightly different route and has a sneaky substitution of a cheese-gilded cauliflower purée as the sauce. Look, mum! No flour! You’d be hard pressed to taste the difference. Instead, it’s a concentrated combination of soft and crisp vegetables, a little dairy and still plenty of satisfying squish. It’s comfort food at its best (and is lovely with chicken, steak, or good-quality sausages).

Ingredients

Quantity Ingredient
400g cauliflower, green bits discarded, cut into small florets and stem diced
200ml water
100g mozzarella or provolone cheese, grated
1 large head broccoli, cut into florets
30g parmesan, grated
25g flaked almonds
A pinch dried chilli flakes, (optional)
sea salt

Method

  1. Put the cauliflower and water in a saucepan, cover with the lid and simmer over medium heat for 15 minutes, stirring occasionally to prevent it catching or scorching. Remove the lid and simmer for another 10 minutes, or until the cauliflower is soft, stirring occasionally. Season with a pinch of salt, then use a stick blender or food processor to blend the cauliflower to a smooth cream.
  2. Return the cauliflower purée to the saucepan and add the mozzarella or provolone. Stir over low heat until the cheese has melted through.
  3. Preheat a grill to high.
  4. Steam the broccoli for 3 minutes or until al dente.
  5. Transfer the broccoli to a baking dish and pour the cheesy cauliflower sauce over it. Sprinkle the top with the Parmesan and flaked almonds. Place under the grill for 7 minutes or until the top has bronzed and the almonds have browned. Add chilli flakes if you want an extra kick, and serve hot.
Tags:
healthy
low carb
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again