India Today - - RECIPES -


2 cloves of gar­lic 50 g un­salted but­ter 50 g plain flour 600 ml semi-skimmed milk 500 g fresh or frozen broc­coli 75 g ma­ture ched­dar cheese 1 kg fresh or frozen cau­li­flower 2 slices of cia­batta or stale bread 2 sprigs of fresh thyme 25 g flaked al­monds olive oil


Pre-heat the oven to 180°C/350°F/gas 4. Peel and slice the gar­lic. Add but­ter to a pan and throw in the gar­lic. When the but­ter has melted, stir in the flour for a minute to make a paste; slowly add milk and keep whisk­ing. Add broc­coli (cut up first, if us­ing fresh) and sim­mer for around 20 min­utes, or un­til the broc­coli is cooked and starts to break down; mash or blitz with a stick blender (adding milk to loosen, if us­ing fresh broc­coli).

Grate in half the Ched­dar at this stage. Ar­range the cau­li­flower in an ap­pro­pri­ately-sized bak­ing dish (cut into flo­rets first, if us­ing fresh), pour over the broc­coli white sauce and add re­main­ing Ched­dar. Blitz the bread into bread­crumbs in a food pro­ces­sor, then pulse in thyme leaves and al­monds. Toss with a lug of oil and a pinch of salt and pep­per; scat­ter evenly over the cau­li­flower cheese. Bake for an hour, or un­til golden brown

Ex­per­i­ment with dif­fer­ent kinds of cheese for this dish. Each va­ri­ety has a dif­fer­ent taste and will bring a new tex­ture to your dish. You can also try dif­fer­ent veg­eta­bles in­stead of cau­li­flower. For in­stance, 2 to 3 cm chunks of cele­riac, squash, pota­toes or leeks would all work a treat. Dis­cover the best way to en­joy this recipe by us­ing sea­sonal veg­eta­bles. Some veg­eta­bles might take longer to cook than oth­ers, so al­ways test with a knife be­fore serv­ing.

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