RECIPE TIME! Cauliflower and Broccoli Panagrattato Bake

Cooking with Quinoa (Patten) has a wonderful Cauliflower and Broccoli Panagrattato recipe (pge 101) that I’ve been dying to try for ages. I just couldn’t think of what I could serve it with until a friend suggested a white sauce. That’s when I realised this would be awesome as a baked dish. So I combined this with a cheese free Béchamel sauce I have from another lovely little vegetarian book (Everyday Vegetarian, LOVE FOOD 2010), topped it with vegan cheese and voila! It was delicious! Please enjoy and comment! I would love to hear your suggestions, alterations and ideas! :D

Cauliflower and Broccoli Panagrattato

• ·         Cauliflower
• ·         Broccoli
• ·         5 tbsp. Olive oil
• ·         Garlic – 1-3 cloves chopped, depending on taste
• ·         Shallots (green parts only)
• ·         1 tsp. chilli flakes
• ·         1 cup Quinoa flakes
• ·         Salt and Pepper to taste
• ·         Lemon juice

Béchamel Sauce

• ·         3 cups ‘milk’ (your choice)
• ·         1 bay leaf
• ·         6 black peppercorns
• ·         Slice of onion
• ·   1/2 tsp. Nutmeg
• ·         3 tbsp. Butter
• ·         4 tbsp. GF Plain Flour
• ·         Salt and pepper

• ·         Grated vegan cheese
• ·         2 tomato’s sliced

Preheat oven to 200C. Cut the broccoli and cauliflower into florets, cook in boiled salted water until cooked but still crisp. Drain but keep a little of the water.

Heat the olive oil in a large frying pan and cook the garlic, shallots and chili until soft and starting to change colour. Stir in the quinoa flakes until it starts to toast. Add a little extra oil if it’s a little dry, flakes need to take on some colour.

Add the cooked vegetables and water; toss well to combine then season with salt and pepper. Put these aside while preparing the Béchamel sauce.

To make the Béchamel sauce, heat the milk, nutmeg, peppercorns and bay leaf until just below boiling point. Then remove from heat, cover and infuse for ten minutes then strain. Melt the butter in a smaller pan and add the flour slowly, stirring to make sure the lumps stay away. Then slowly stir in the milk, bringing to the boil, stirring until thick and smooth. Add salt and pepper

Add the vegetables to the Béchamel sauce and mix well together then pour into a baking dish, sprinkle with grated vegan cheese and cover with sliced tomato. Bake for 30-45 mins on 180C. Serve with a sprinkle of lemon juice over each serve.

References:

Everyday Vegetarian 2010, LOVE FOOD, pge 104, ISBN: 978-1-4054-9399-4

Cooking with Quinoa 2011, Rena Patten, pge 101, ISBN: 978-1-7425-7055-6