BROCCOLI & CAULIFLOWER

CASSEROLLE

INGREDIENTS

- 1 small broccoli

- 1 small cauliflower

- 1 teaspoon aniseed

- 3 tablespoon butter (2 for the bechamel sauce and 1 melted at the end)

- 2 tablespoon all purpose flour

- 1 ½ cup milk

- ½ teaspoon garlic powder

- ¼ teaspoon ground black pepper

- ½ teaspoon baking powder

- 2 eggs

- Bread crumbs

- Dash of salt

- Dash of nutmeg

PREP TIME: 45 MIN

PREPARATION

First, discard part of the stem of the broccoli if it is too long, leaving just the head. Then, peel the stems if necessary, to remove the hard part. Do the same with the cauliflower. Fill a hollow pot with water and set to boil, then add the cauliflower and broccoli and leave it in the water until it starts boiling again. After 2 minutes, remove, strain and  put them in very cold icy water (because we don’t want them overcooked, just a little hard), drain the water and remove the hard part of the stem if needed, then cut in small pieces and reserve aside.

On the other hand, we will prepare the bechamel sauce: in an ovenproof bowl, we add 2 tablespoons of butter for 10 seconds, in high in the microwave, add 2 tablespoons of all purpose flour, stir well and again to the microwave for 20 seconds, stir and add 1 ½ cup of milk, stir very well and return to the microwave for 30 more seconds. Then add a dash of salt, ½ teaspoon of garlic powder, a dash of black ground pepper, a dash of nutmeg, stir and repeat the process 7 more times approximately. 

The final texture we want is similar to a puding, not too thick and not too watery, without lumps.

Preheat the oven at 350° F.

Finally, put the bechamel sauce over the broccoli and cauliflower, add ½ teaspoon of baking powder, add 2 beaten eggs, mix everything from the bottom to the top. In a pre-buttered ovenproof dish, place the broccoli-cauliflower preparation , on top it sprinkle bread crumbs for a crunchy taste, cut 1 tablespoon of butter  in small pieces and sprinkle on top as well . Bake for 20 to 25 minutes and It’s ready!!

Enjoy!

TIPS

  • It is super important to stir very well each time the preparation of the sauce, to avoid lumps.

  • You can use the stove to make the bechamel sauce, but you have to stir all the time to avoid burning.

  • You can accompany this dish with meat or chicken, it depends on your preferences.

  • In case of lumps, you have to strain the sauce with a wooden spoon.