Cauliflower broccoli gratin

Name: cauliflower broccoli gratin
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: 50 g unsalted butter or margarine; 50 g wheat flour; 500 ml semi skimmed milk; 1 el dijon mustard; 175 g grated Gouda aged cheese 48; 2 el (peanut) oil; 95 g peeled pistachio nuts; 400 g cool fresh broccoli; 400 g baking flour

Side dish of butter, flour, mustard, cheese, panko, pistachios, broccoli and cauliflower rice.

Ingredients

Kitchen Stuff

1 round baking dish approx. Ø 25 cm

Directions

Preheat the oven to 180 ° C. Melt the butter in a large pan and add the flour.
Bake for 3 minutes while stirring until the mixture starts to color light brown (roux). Add the milk bit by bit and bring to the boil.
Cook in 3 min. Stirring with a whisk until a thick sauce. Add the mustard and grated cheese and stir. Remove the pan from the heat.
In the meantime, heat the oil in a frying pan and fry until golden on a medium heat for 5 minutes. Chop the nuts coarsely.
Halve possibly the larger broccoli florets. Mix the florets with the cauliflower rice and cheese sauce and spread over the oven dish.
Sprinkle with the pistachio.
Bake for about 45 minutes in the middle of the oven until golden brown and done. Cover loosely with aluminum foil if the dish gets too dark.