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🍽️ Crispy Baked Cauliflower and Broccoli Gratin

216 kcal · 30 min · 4 servings

Ingredients

• 500 g cauliflower
• 500 g broccoli
• salt
• 1 tbsp butter
• 0.5 onion
• 1 tbsp spelt whole wheat flour
• 150 ml vegetable broth
• 100 ml milk (3.5% fat)
• white pepper
• 2 tbsp whipping cream
• 125 g mozzarella (1 ball)

Instructions

1. 1. Thoroughly wash the cauliflower and broccoli.
2. 2. Cut the vegetables into large, bite-sized florets.
3. 3. Bring a pot of water and salt to a boil.
4. 4. Add the vegetable florets to the boiling water.
5. 5. Cook the vegetables for 3 to 4 minutes (this is called blanching).
6. 6. Remove the vegetables from the pot and rinse them immediately with cold water to stop the cooking process.
7. 7. Let the vegetables drain well in a colander.
8. 8. Dice the onion into fine cubes.
9. 9. Melt the butter in a pot over medium heat.
10. 10. Add the onion cubes to the melted butter.
11. 11. Sauté the onions until they are soft and translucent.
12. 12. Stir the flour into the onions.
13. 13. Pour in the broth gradually while stirring constantly.
14. 14. Continue cooking the mixture until it is thick and free of lumps.
15. 15. Stir the milk and the remaining broth into the sauce.
16. 16. Bring the sauce to a brief boil.
17. 17. Season the sauce to taste with salt, pepper, and cream.
18. 18. Pour the finished sauce into a baking dish.
19. 19. Place the drained cauliflower and broccoli florets into the sauce.
20. 20. Slice the mozzarella into thin slices.
21. 21. Distribute the cheese slices evenly over the vegetables.
22. 22. Preheat the oven to 200 °C (180 °C for fan-assisted or Gas Mark 3).
23. 23. Place the baking dish in the preheated oven.
24. 24. Bake the dish for about 15 to 20 minutes.
25. 25. Remove the dish when the cheese is melted and golden brown.

Nutrition per serving

• kcal: 216
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 10 g