Sometimes you get a bit tired of the same old veggies; like our helper, Juvy’s, walang kamatayang- PINAKBET! So, my sister, Jane, asked me to dig into my recipes for something else. She suggested, “Do something with cauliflower.” And so here it is: Cauliflower and Broccoli Bake.
Cauliflower and Broccoli Bake
Cauliflower and broccoli baked in a cream sauce, topped with mozzarella cheese and panko bread crumbs for a delicious vegetable side dish.
- 1 regular head of cauliflower
- 1 regular head of broccoli
- 1 teaspoon of baking soda
- Water for blanching
- 1 tablespoon butter
- 1 tablespoon cooking oil
- 2 tablespoons chopped onion
- 3 tablespoons all purpose flour
- 2 cups chicken broth or hot water with 1 cube of chicken bouillon
- 1 cup of fresh milk
- ½ teaspoon salt
- ¼ teaspoon freshly grated black pepper
- ½ cup of grated cheese mozzarella
- ¼ cup Panko (Japanese) bread crumbs
Cut out each cauliflower floret in half if big or leave alone if small. Do the same with the broccoli. Place in bowl of water to rinse.
In a saucepan that will fit all the vegetables together, place enough water to just cover the vegetables.
Bring the water to a boil. Add the baking soda and blanch the cauliflower and broccoli for about 2 minutes.
Remove from fire and drain.
Place in an oven-proof baking dish; scatter in one layer.
Preheat your oven to 350ºF (176ºC).
Make the sauce
In a small sized saucepan, place the butter and allow to melt.
Add the chopped onion and sauté until the onions are translucent.
Using a wire whisk, continue to stir and now add the all purpose flour. Keep stirring and make sure that the flour becomes a bit toasted.
Slowly mix in the chicken broth and milk, while continuously stirring the mixture; to prevent the flour from clumping.
Allow to simmer for about 5 minutes.
Season with salt and pepper. Taste and adjust seasoning to your liking.
Put it all together:
Pour the mixture all over the cauliflower and broccoli.
Grate the mozzarella all over the top.
Sprinkle the panko bread crumbs all over the top too.
Bake for about 15 minutes or till the top is light brown.
Rest for about 10 minutes and then serve.