Name: Cauliflower and broccoli au gratin
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 1/2 cauliflower, trimmed, cut into florets; 1 head broccoli, trimmed, cut into florets; 1 leek, trimmed, chopped; 1/2 cup grated tasty cheese; 1/2 cup grated Parmesan; 1/4 cup fresh breadcrumbs; 100 gram sliced prosciutto; Sauce; 60 gram butter; 2 tablespoon plain flour; 2 cup milk

Cauliflower and broccoli au gratin

Cheesy, crunchy and golden - is there anything better than gratin? This wonderfully comforting cauliflower and broccoli au gratin recipe is the perfect side dish for your next family meal

Serves 6

Prep

15M

Cook

50M

Total

1H 5M

This recipe first appeared in Woman’s Day.

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Ingredients

1/2 cauliflower, trimmed, cut into florets

1 head broccoli, trimmed, cut into florets

1 leek, trimmed, chopped

1/2 cup grated tasty cheese

1/2 cup grated Parmesan

1/4 cup fresh breadcrumbs

100 gram sliced prosciutto

Sauce

60 gram butter

2 tablespoon plain flour

2 cup milk

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 20 x 30cm casserole dish.

2.Place cauliflower and broccoli in a large saucepan. Cover with water, then bring to the boil on high. Reduce heat to low and simmer, covered, for 8-10 minutes until tender, adding the leek for the last minute. Drain well. Arrange in dish.

3.For the sauce: In a small saucepan, melt butter on medium. Add flour and cook, stirring, for 1 minute – do not brown. Remove from heat. Gradually stir in milk until smooth, then return to heat. Cook, stirring constantly, until sauce boils and thickens. Reduce heat to low and simmer for 3 minutes. Season to taste.

4.Pour sauce over vegetables. Sprinkle combined cheeses and breadcrumbs over. Bake for 25-30 minutes until golden and bubbling.

5.Place a cooling rack over roasting pan. Arrange the prosciutto slices on rack. Bake for 5-6 minutes until crisp. Break over the top of finished veges.