I got the idea of this dish one day when I needed to prepare something yummy and with vegetables very fast and I was amazed by the results! It was so good (and so quick and unpretentious to make) I have been cooking it ever since. The best bit - my difficult to please toddler loved it too and still does!
It can be served on its own or as accompaniment to roasted meats or as we found out today - with wholegrain pasta.
The cumin and ground coriander (seeds) bring out more flavour and you'll never have the impression of blandness.
The recipe is much faster and healthier than cauliflower cheese although somewhat similar. It needs a 3 minute preparation and 30 -40 minutes baking and you can do some varieties to it - like cauliflower and broccoli gratin, or you can add blue cheese to the cream - delicious! But still quite heavy.
The good news - it's great for someone on he LCHF (low carb high fat) diet or food combining. Cauliflower is low carb and high in fibre and vitamin C among others and broccoli is one of the so called *super foods*.
So next time when wondering what to eat don't pick up the phone for a take away or pizza but indulge in something better, faster and at a fraction of the price!
Cauliflower and broccoli gratin
600 g cauliflower
(or 400 g cauliflower + 200 g broccoli)
400 ml double cream
*extra optional - 50 g blue cheese or even better 4-5 tsp Creme de St Augur
1/2 tsp cornflour for dusting
2 garlic clove
1/2 tsp cumin seeds crushed
1/2 tsp ground coriander
100 g cheddar cheese
*some dill for sprinkling - optional
Wash cauliflower and divide into florets.
Wash broccoli, divide into florets and blanch in hot water for 4-5 minutes. If using broccoli leave them on the bottom of the dish and cover with the cauliflower as broccoli tend to burn out faster.
Dust the florets lightly with the cornflour and arrange in an oven dish (makes enough for 20 cm diameter dish). Add the spices and garlic. Mix and cover with the double cream. *Add the blue cheese (creme de St Agur).
Bake in a preheated oven for 30-40 minutes at 170 C until the florets are soft enough. Sprinkle with the grated cheese and return to the oven for another 5-6 minutes.
Some historic photos of previous attempts: