Cauliflower and broccoli bake

Recipe from: 9/1/2009 12:00:00 AM

Ingredients 14
Servings 6
Time 15

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1
    medium head broccoli, broken into florets
  • 500
    ml
    (2 cups) water
  • 12.50
    ml
    (2 1/2 tsp) salt
  • 30
    ml
    (2 Tbsp) butter or margarine
  • 1
    medium onion, finely chopped
  • 5
    ml
    (1 tsp) freshly ground black pepper
  • 1
    ml
    (1/4 tsp) cayenne pepper
  • 2.50
    ml
    (1/2 tsp) Cajun spice
  • 2.50
    ml
    (1/2 tsp) mother-in-law masala
  • 15
    ml
    (1 Tbsp) white sugar
  • 500
    ml
    (2 cups) fresh cream
  • 500
    ml
    (2 cups) grated sweetmilk (Gouda) cheese
  • 5
    ml
    (1 tsp) mixed dried herbs
 

Method

65
 
This dish makes a great accompaniment to almost any roasted meat.
Preheat the oven to 180 degrees Celsius. Rinse the cauliflower and broccoli in a colander and drain. Place the cauliflower and broccoli in a large pot along with the water and 10 ml (2 tsp) of the salt, and bring to the boil. Boil till cooked but still slightly firm. Drain and set aside.
To a saucepan on medium heat, add the butter and heat. To this, add the onion and black pepper and braise till the onion is golden. Add the cayenne pepper, Cajun spice, remaining salt, mother-in-law masala and sugar. Stir and simmer on low heat for 2 minutes. Add the cream, stir and simmer for 5 minutes. Add 250 ml (1 cup) of the grated cheese and stir till all of the cheese has melted and a smooth consistency is reached. Place the cauliflower and broccoli florets in an ovenproof dish, pour the sauce over the top, and sprinkle with the remaining cheese and mixed herbs. Bake till the cheese melts and turns golden in colour. Remove from oven and serve.
 

Read more on: shallow-fry
 

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