Cauliflower & Broccoli Crumble Bake
This dish can be made with all cauliflower or add other vegetables such as frozen peas, or make it a complete meal by adding pre-cooked pasta. It is a good one to take to a potluck or shared kai as it can be made in advance then reheated before serving.
Ingredients
- 2 cups (about 300g) cauliflower florets
- 2 cups (about 300g) broccoli florets (or use all cauliflower)
- 2 tbsp water
- Salt
Creamy sauce
- 50 g butter
- ¼ cup (40g) flour
- 1 ¾ cups (440ml) milk
- 1 tsp dijon mustard
- ½ cup (50g) grated parmesan
- ½ cup (75g) grated tasty cheese
- Salt and cracked pepper
Crumble topping
- 1 cup breadcrumbs
- ½ cup rolled oats – I used small porridge oats
- 50 ml olive oil
- 1 tsp dried thyme
- 2 cloves garlic, finely chopped
Instructions
- Preheat the oven to 180C. Grease a 20 x 25cm baking dish with olive oil.
- Place the broccoli and cauliflower into a saucepan with the water and salt. Cover with a lid and cook over a moderate heat for 4-5 minutes until just tender (don't overcook). Drain and set aside.
- Make the creamy sauce: melt the butter in a large saucepan until foaming, add the flour and stir over the heat for 1 minute. Slowly pour in the milk, a little at a time, while whisking into a smooth sauce. Add the mustard and simmer gently for 2-3 minutes until thickened. Remove from the heat, stir through the cheeses and season to taste. Fold through the cooked vegetables and pour into the baking dish.
- Combine the crumble topping ingredients in a bowl then evenly spread this over the vegetable mixture. Bake for 30 minutes until bubbly and golden.