a baked delight
Baked cauliflower is a popular dish, but have you tried baked broccoli? Broccoli contains twice the amount of Vitamin C compared to an orange. It is a rich source of folic acid, calcium, potassium. Rich in selenium, a mineral that has found to have anti cancer and anti viral properties. A good source of fiber, broccoli belongs to the cruciferous family i.e. in the same family as cauliflower, cabbage, mustard leaves, kale. I prefer using broccoli for this dish as opposed to cauliflower as it gives extra flavour and a bite. I usually use a mixture of olive oil and butter to make the sauce.
½ tsp garlic paste
½ tsp salt
¼ tsp pepper powder
- Trim the broccoli and cut into bite size florets. Wash well.
- Put some water to boil in a saucepan.
- Add the broccoli and blanch just for 2 minutes or so.
- Remove from the water and set it aside.
- Heat 1 tbsp olive oil in a pan. Stir fry garlic.
- Add broccoli and mix well. Take the pan off the heat.
- Add salt and pepper and mix well. Keep the broccoli on the side till required.
- To make the sauce, heat the butter or oil over low heat in a pan. Add the flour and stir till it turns light pink.
- Remove the pan from the heat and add the milk, stirring the flour mixture all the time. Return the pan to the heat.
- Stir the mixture till it thickens. Add the herbs,nutmeg powder, salt and pepper.
- Preheat the oven to 180°C.
- For the topping, mix the grated cheese and breadcrumbs.
- Add broccoli to the prepared sauce and mix well.
- Spoon the mixture into an oven proof dish.
- Sprinkle the topping on it.
- Bake at 180°C till the top begins to brown slightly. Just before serving sprinkle some chilli flakes over it.
- Serve hot with garlic bread, or crunchy toast.
- Can add ginger and chilli paste if you like.
- Can mix broccoli and cauliflower florets.
- Use cheese of your choice, but one that can be baked.
- For a more creamier and richer sauce, can use half milk and half fresh cream.
- Blanching is putting vegetables in boiling water and removing it after a minute or so. It softens the vegetable a bit but prevents overcooking it. Overcooked broccoli definitely does not taste good!
- Use the water as stock for a stew, soup or curry.
- My topping looks brown because I have used brown bread crumbs.