Cauliflower and broccoli casserole

Name: Cauliflower and broccoli casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head cauliflower (750 g); 350 g Broccoli; 7-10 Tbsp Salt; 150 g Oyster mushrooms; 1 Onion; 75 g streaky bacon; 7-10 Tbsp Pepper; 40 g Butter or margarine; 30 g Flour; 1/4 l Milk; 7-10 Tbsp grated nutmeg; 50 g medieval Gouda cheese

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head cauliflower (750 g)
350 g Broccoli
7-10 Tbsp Salt
150 g Oyster mushrooms
1 Onion
75 g streaky bacon
7-10 Tbsp Pepper
40 g Butter or margarine
30 g Flour
1/4 l Milk
7-10 Tbsp grated nutmeg
50 g medieval Gouda cheese

Directions

1
Clean the cauliflower and broccoli, cut into florets and wash. Cook the cauliflower for 10 minutes in 1/4 litre of boiling salted water. After 5 minutes cooking time add broccoli and cook. Wash and clean the mushrooms and chop if necessary. Peel and chop onion.
2
Cut bacon into cubes and drain in a pan without fat. Add onion and mushrooms and fry briefly. Season with salt and pepper. Drain the cabbage and collect the cooking water. Melt the fat in a pan, add flour and sauté while stirring. Stir in milk and cooking water bit by bit. Season sauce with salt, pepper and nutmeg and let it swell for 5 minutes at low heat. Grate cheese and stir in. Put bacon, mushrooms, broccoli and cauliflower in an ovenproof dish.
3
Stir in milk and cooking water bit by bit. Season sauce with salt, pepper and nutmeg and let it swell for 5 minutes at low heat. Grate cheese and stir in. Put bacon, mushrooms, broccoli and cauliflower in an ovenproof dish. Add cheese sauce. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes
4
Form: Pillivuyt