Cauliflower, Broccoli and Kale in Cheese Sauce Recipe
This is a great dish for Meatless Monday or any vegetarians. It can be served as a side or a main dish, and can pretty much use any vegetables you like, but I like a classic mix of cauliflower, broccoli and kale (you could use spinach). I find it easiest to batch steam all the vegetables so they are all perfectly tender when the dish is ready, rather than unevenly cooked. It might seem like a pain to steam them all first, but it actually ends up taking a lot less time.
I like to make a decent sized dish of this and take it to work for lunch. If we have it as a side dish we usually only use a couple of spoonfuls, so I then have 3-4 decent sized portions to eat for lunch.
You need roughly an equal mix of all the vegetables but don’t be too fussy about X amount of this and Y amount of that – just throw in what you have and what you like. You need about 2 cups of hard vegetables and 1 cup of leafy greens per person, so:
- 4 cups broccoli
- 4 cups cauliflower
- 4 cups (uncooked) leafy greens such as:
- Cavolo nero
- Broccoli rabe
- 1 quantity of bechamel sauce made with 2 cloves of garlic (using formula 60g butter + 60g cornflour + 3 cups milk + 3/4 cup cheese)
- 1 cup grated cheese, extra
Cut all the vegetables into roughly the same size – small bite sized pieces. Steam them in batches until they’re tender enough to eat.
Mix the vegetables together and place in a medium to large sized baking dish. Pour over the bechamel sauce as evenly as you can, then sprinkle with the extra cheese. Bake in a 180 degree oven for 10-15 minutes or until the cheese topping is golden brown and the dish is bubbling.
Add shredded cooked chicken, cooked beans or cooked pasta to bulk it out. You may or may not need to increase the amount of bechamel.
Top with a mixture of cooked diced onion, fresh sourdough breadcrumbs, grated cheddar and grated parmesan for a little extra crunch and flavour.
You could turn this into a vegetable bake by using any combination of vegetables you like.