Cheesy Cauliflower and Broccoli Bake
The Cheesy Cauliflower and Broccoli Bake is a delicious dish that serves 4 people. It's made with cauliflower and broccoli covered in a creamy cheese sauce, topped with Parmesan and almonds, and then grilled to perfection. To start, you'll simmer the cauliflower in water until it's soft. After blending it into a smooth cream, you'll mix in some mozzarella or provolone cheese until it's all melted and combined. Meanwhile, steam the broccoli until it's just right - not too soft, not too crunchy. Once that's done, arrange the broccoli in a baking dish, pour the creamy cauliflower sauce over the top, and sprinkle with Parmesan cheese and almond flakes. For a final touch, grill it until the top is golden and the almonds are toasted.
- 400 grams Cauliflower
- 200 milliliters Water
- 100 grams Mozzarella or Provolone Cheese
- 1 Large head of broccoli
- 30 grams Parmesan, grated
- 25 grams Flaked almonds
- Dried chilli flakes
- Sea Salt
- Creating the Cauliflower Base
Begin by placing the cauliflower and water into a saucepan. Cover it and let it simmer on medium heat for 15 minutes, stirring now and then to avoid burning. After removing the lid, continue to simmer for an additional 10 minutes until the cauliflower becomes tender, seasoning with a bit of salt. Then, blend it into a smooth cream using either a stick blender or a food processor.
- Cheesifying the Cauliflower Cream
Take the smooth cauliflower cream back to the saucepan and mix in your choice of mozzarella or provolone cheese. Keep stirring over a soft heat until the cheese is completely melted into the cream.
- Prepping the Grill
Get your grill heated up to a high setting, ready for the final step of the bake.
- Preparing the Broccoli
Briefly steam the broccoli florets for about three minutes until they reach an 'al dente' texture.
- Assembling and Grilling the Bake
Arrange the steamed broccoli in a baking dish and kindly cover it with the creamy, cheesy cauliflower sauce. For a crunchy, nutty topping, sprinkle grated Parmesan and flaked almonds over the sauce. Grill the assembled dish for seven minutes, or until you see a beautiful bronze crust form on top and the almonds turn golden brown.
