Roasting the broccoli and the cauliflower for this dish delivers an extra layer of flavour over steaming or boiling. This dish is a fantastic accompaniment to roast lamb or roasted chicken. If you are vegetarian just eat it by itself.
Ingredients
1 head of broccoli
1/2 cauliflower
2 tbsp olive oil
Salt
Fresh ground black pepper
500ml bechamel sauce
50gm fresh sourdough breadcrumbs
100gm grated or shredded cheddar cheese
50gm grated parmesan
Method
Preheat your oven to 200C.
Cut or break the broccoli and cauliflower into florets.
Place in a bowl and add olive oil, salt and pepper.
Spread evenly onto a baking paper lined baking tray and roast in the oven for 15 minutes.
Turn the vegetables over and roast a further 10 to 15 minutes until flecked with brown on the edges.
Meanwhile prepare the béchamel sauce.
Reduce your oven to 180C
Oil or butter a 24cm round baking dish.
Evenly scatter the broccoli and cauliflower in the dish then pour the sauce over.
Mix the breadcrumbs and the cheddar cheese together and spread evenly over the top.
Finally scatter the parmesan over.
Bake for 30 minutes or until golden and bubbling.
Comments