Wednesday, August 1, 2007

Baked cauliflower

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

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.

Baked cauliflower, broccoli, brussel sprouts

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