Baked cauliflower, broccoli, brussel sprouts

get
1 whole small cauliflower
250g broccoli
250g brussel sprouts
200g vegetarian cheese for baking, e.g. cheddar
4tbsp spelt flour
3 tbsp olive oil
3 tbsp butter
boiling water
200 ml milk
½ nutmeg

do
Clean, then steam the vegetables together until soft (not mushy).
Heat the olive oil in a small saucepan with the butter. When the butter has melted, add the flour. Stir with a wooden spoon. Fry for a short while but do not let it brown. Add the boiling water a little at a time while stirring. Do not allow it to go lumpy. When a thick sauce forms start stirring in the milk. Add enough milk for a smooth sauce to form. Cook it for about 15 minutes adding more milk if necessary.

Butter a baking dish and grate nutmeg onto it. Grate some nutmeg into the sauce too.
Arrange the steamed vegetables on the dish and pour the sauce evenly over them, covering them all.
Grate the cheese coarsely and evenly cover the vegetables with it.
Bake at 170°c on the bottom shelf of the oven for 20-30 minutes until it starts to change colour (golden).
Serve with steamed potatoes and a salad.
Any combination of these vegetables works well with this recipe.

Baked cauliflower

GET
1 cauliflower
1 head of broccoli
several Brussels sprouts
3 tbsp wholemeal flour (spelt)
4 tbsp olive oil
1 tbsp butter
100 ml boiling water
150 ml rice milk
200g cheese (e.g. young gouda, cheddar)
0,5 nutmeg grated

DO
Break cauliflower into pieces discarding the thickest stem, cut broccoli in half, remove outer leaves from Brussels sprouts and cut into the hard end.
Steam vegetables until soft but firm.
Melt butter in the oil in a small saucepan on a low heat.
Add flour and stir. Let it cook a little but not change colour.
Add boiling water slowly while stirring avoiding lumps forming. Stir into a smooth mixture.
Add cold rice milk gradually while stirring and cook at a low temperature until it boils. Stir continuously as it thickens. The mixture should be thick but easy to stir. Allow to cook for 5 minutes. Turn of the heat. Stir occasionally.
Grate a little nutmeg into a casserole.
Arrange the vegetables in it. Grate more nutmeg on top. Grate some into the sauce and stir.
Pour the sauce onto the vegetables covering everything.
Grate cheese on top.
Bake at 190°c on the second shelf of the oven for 25 minutes.
Serve with steamed potatoes.

See
Baked cauliflower, broccoli, brussel sprouts