Cauliflower and broccoli gratin with sage
Serves 6 | prep 10 mins | total time
- 400g cauliflower florets
- 400g broccoli florets
- 50g unsalted butter
- 45g plain flour
- 500ml whole milk
- 1 bay leaf
- 1 tbsp Dijon mustard
- whole nutmeg, for grating
- 200g Lancashire cheese, coarsely crumbled
- 50g freshly grated parmesan (or vegetarian alternative)
- a handful of sage leaves
- a drop of vegetable oil
You will also need:
- a 20cm x 30cm gratin dish or similar
The sauce can be made the day before; chill
- Cook the cauliflower in a large pan of boiling salted water for 8-10 minutes until just tender, adding the broccoli halfway through. Drain and set aside.
- To make the sauce, melt the butter in a medium-sized nonstick saucepan over a medium heat, add the flour and cook for about 1 minute until floury in appearence and seething nicely. Remove from the heat and gradually work in the milk using a wooden spoon, a little at a time to begin with. Return to the heat and bring to the boil, stirring frequently, until the suace thickens. Remove the bay leaf, add the mustard and whisk to ensure the sauce is completely smooth and silky. Season to taste with salt, freshly ground black pepper and grated nutmeg.
- Preheat the grill and warm the gratin dish underneath. Gently stir the vegetables into the sauce and reheat. Mix in the curmbled Lancashire cheese and tip into the dish.
- Scatter over the parmesan and grill until golden. Toss the sage leaves with a drop of oil to coat them and scatter over the gartin. Grill again briefly until starting to crisp and colour. Serve straightaway.