Recipes
Tenderstem broccoli & cauliflower gratin
This wonderful side could double as a vegetarian main.
This wonderful side could double as a vegetarian main.
(9 votes)
Cook: 30 Mins
Serves: 6
Price: 90p per serving
Nutritional Information
Each 248g serving contains
Energy
890kj
213kcal
890kj
213kcal
11%
Fat
10.7g
10.7g
Med
15%
15%
Saturates
6.2g
6.2g
Med
31%
31%
Sugars
7.2g
7.2g
Med
8%
8%
Salt
0.25g
0.25g
Low
4%
4%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
359kj/86kcal
Typical energy values per 100g:
359kj/86kcal
Ingredients
400g pack cauliflower florets
2 x 250g packs Tenderstem broccoli
50g butter
3 tbsp cornflour
450ml milk
Pinch mustard powder
2 tbsp chopped parsley
25g breadcrumbs made from gluten-free bread
Method
1
Put the cauliflower in a pan and cover with water. Bring to the boil and simmer for 8 minutes, adding the broccoli halfway through. Drain well.
2
Preheat the grill. Melt the butter in a pan. Mix the cornflour into a smooth paste with a little of the milk, then add it to the rest of the milk, along with the mustard powder. Slowly whisk this into the butter and cook, stirring, until it boils and thickens. Stir in the parsley and season to taste.
3
Put the vegetables in an ovenproof dish and pour over the sauce. Sprinkle on the crumbs and grill for 5-7 minutes, until golden on top and the sauce is bubbling.