Cauliflower and broccoli baked with cream sauce
4 servings
45 minutes
Cauliflower and broccoli baked in creamy sauce is a refined dish of European cuisine that combines the tenderness of vegetables with a rich creamy flavor. This recipe has roots in French gastronomy traditions where creamy sauces highlight the natural sweetness of ingredients. Cauliflower and broccoli are first lightly boiled to retain their texture and then baked in a rich creamy sauce with melted cheese forming an appetizing golden crust. The dish is perfect as a side for meat or fish dishes but can also serve as an independent treat for lovers of soft and rich flavors. It can be served with crispy baguette or fresh salad to balance the creamy base. Sophisticated, aromatic, and warming – it is ideal for a cozy family dinner or festive table.
1
Wash the cauliflower and break it into florets.
- Cauliflower: 400 g
2
Add prepared cauliflower and broccoli to boiling salted water and cook for 10 minutes. Then drain the vegetables in a colander.
- Cauliflower: 400 g
- Broccoli cabbage: 400 g
- Salt: to taste
3
To prepare the sauce, lightly fry the flour in butter, add cream and bring to a boil, then add grated cheese. When the cheese is fully melted, season with salt and pepper to taste.
- Butter: 1 tablespoon
- Wheat flour: 1 tablespoon
- Cream 10%: 500 ml
- Cheese: 150 g
- Salt: to taste
- Ground black pepper: to taste
4
Place the vegetables in a baking dish and pour with cream sauce. Bake at 180 degrees for about 25 minutes until a golden crust forms.
- Cauliflower: 400 g
- Broccoli cabbage: 400 g
- Cream 10%: 500 ml