Broccoli & Cauliflower Bake Makes 4 dishes (4 servings per dish) 1 kg Broccoli florets 1 kg Cauliflower florets Salt Water (for cooking) 1 cup Cheddar cheese (grated (shredded)) Cheese Sauce ½ cup shortening (I
Broccoli & Cauliflower Bake
Makes 4 dishes (4 servings per dish)
- 1 kg Broccoli florets
- 1 kg Cauliflower florets
- Salt
- Water (for cooking)
- 1 cup Cheddar cheese (grated (shredded))
Cheese Sauce
- ½ cup shortening (I prefer to use vegetable oil)
- 1½ cups Corn Flour
- 3 cups Milk (hot, this stops lumps from forming)
- 1 tsp Salt
- 3 cups Cheddar cheese (grated (shredded))
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Preheat oven to 180°C
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Boil the broccoli and cauliflower for 10 min in the water and salt
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Remove from the heat
Cheese Sauce
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Heat the shortening, once hot add the corn flour
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Cook the flour for 2 minutes then removed from heat
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Add the milk a little at a time to avoid lumps forming and until the mixture is at the consistency of a thick milkshake
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Place back on the heat and add the salt and cheese
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Cook for another 2 minutes
Time for the Oven
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In a large deep oven proof dish, place the vegetables and mix in the cheese sauce
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Sprinkle the remaining cheese over the mixture and place in the oven till golden brown
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Once it has cooled, cut into 4 equal portions and freeze
Ready to Eat
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Defrost (thaw) in the fridge overnight
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Place in a preheated oven at 180°C oven till warmed through, ± 30 min
I freeze 2 vegetables in one container. That way I save freezer space and don’t need to take out to many containers in the morning.