Trim and discard the thick stalks from the broccoli. Serving size 6 portions. Cauliflower with blue cheese gratin is a winning combination. And blue cheese with cayenne and mustard always makes a beautiful tangy gratin with brown rice and vegetables of course. Transfer broccoli to strainer and run under cold water to stop cooking.
Delicious served with grilled lamb chops or steamed fish or with your favourite roast. Add broccoli florets to stockpot and boil until stalks and florets are tender but still firm about 5 minutes more. Add the cauliflower to a large pan of boiling water and cook for 10 mins until just tender. Add the cauliflower to the pan and boil for 2 minutes. Cauliflower and cheesy sauce bubbling with golden breadcrumbs is irresistible pure comfort food.
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It s important not to overcook the cauliflower. Grate in half the cheddar and season to perfection. Add broccoli stalks to stockpot and boil 3 minutes. To make the sauce. Add the broccoli cut up first if using fresh and simmer for around 20 minutes or until the broccoli is cooked through and starts to break down then mash or blitz with a stick blender adding an extra splash of milk to loosen if using fresh broccoli.
Heat the oven to 200 c fan180 c gas 6. Cauliflower broccoli and blue cheese gratin. Heat the oven to 200 c fan180 c gas 6. It s important not to overcook the cauliflower. Drain the cauliflower and toss with the leeks add a good grating of nutmeg season then tip into the dish.
Cauliflower broccoli and blue cheese gratin. Delicious served with grilled lamb chops or steamed fish or with your favourite roast. Cut each head in half lengthwise. Trim and discard the thick stalks from the broccoli.
