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    Broccoli and Cauliflower Gratin

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    Broccoli and Cauliflower Gratin

    The goat's milk and soft cheese give this gratin a rich but fresh taste. Don't rush the white sauce - a few minutes of patient whisking is all that's needed for a smooth result.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 4

    Ingredients

    • 500ml Waitrose Whole Goat's Milk
    • 25g St Helen's Farm Goat's Butter
    • 25g plain flour
    • 150g pack Chavroux Soft Goat's Cheese
    • A pinch of ground nutmeg
    • A few drops of Worcestershire sauce
    • 300g pack cauliflower and broccoli florets
    • 150g cherry vine tomatoes
    • 3 tbsp Goldenfry Natural Breadcrumbs
    • 25-50g Waitrose English Goat's Milk Cheddar, grated

    Method

    1. Place the milk in a pan and heat gently until barely hot, then set aside. In a larger pan, melt the butter. Add the flour and stir over a medium heat for a minute until it becomes a smooth, straw-coloured paste. Remove the pan from the heat.
    2. Add about 50ml milk to the flour paste and whisk to combine until smooth. Return the pan to the heat, then gradually stir in the remaining milk, whisking constantly.
    3. Bring to the boil slowly, then simmer very gently for 5 minutes, stirring constantly.
    4. Whisk the soft goat's cheese into the sauce over a low heat. Season with freshly ground black pepper and add the nutmeg and Worcestershire sauce. Cover and set aside until needed.
    5. Preheat the grill to high. Place the cauliflower in a pan of boiling water, allow it to return to the boil, then add the broccoli and cook for 2-3 minutes until al dente. Drain and place in a large gratin dish. Halve the tomatoes and scatter on top. Stir the white sauce and spoon it over the vegetables, then sprinkle with the breadcrumbs and grated Cheddar. Grill for about 5 minutes until just browning. Allow to cool for 1-2 minutes before serving.

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    Cook's tips

    Get ahead:
    You can make the sauce up to a day ahead. Stir while cooling to prevent a skin forming, then cover with clingfilm, allowing it to rest on the surface of the sauce, and chill. Reheat gently before using.

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    5 stars