Gratinated Cauliflower and Broccoli | Creamy Oven Delight

Preparation & Cooking

• 1
  Preheat the oven to 200 °C top/bottom heat. Bring about 1.5 liters of water with 1 tbsp salt to a boil in a pot.
• 2
  Cook the cauliflower florets in the boiling water for 6–7 minutes, depending on their size. Then remove them and immediately quench them in a bowl of ice water to stop the cooking process.
• 3
  Cook the broccoli florets in the same water for 5–6 minutes. Remove the cauliflower from the ice water and add the broccoli instead (add more ice cubes if needed). After 5 minutes, drain and let the vegetables drip well in a sieve.
• 4
  Peel and halve the onion. In a pot, bring the milk to a boil with a pinch of salt, pepper, the halved onion, and a pinch of nutmeg, and let it simmer for 3 minutes.

Béchamel & Gratinating

• 1
  In another pot, melt the butter over medium heat. Stir in the flour and sauté for about 2 minutes, stirring constantly, until a light roux (Mehlschwitze) forms.
• 2
  Remove the onion from the milk. Slowly pour the warm milk into the roux, stirring constantly. Simmer over low heat for 2 minutes until the sauce thickens. Briefly blend with an immersion blender to make the béchamel extra smooth. Season with more salt if needed.
• 3
  Place cauliflower and broccoli in a baking dish, pour the béchamel sauce evenly over them, and sprinkle with grated Parmesan.
• 4
  Bake in the preheated oven for about 5 minutes until the cheese is melted and lightly golden brown. Serve hot.