Cauliflower, Broccoli Cheese Bake - Gluten free recipe


1/2 large cauliflower
2 large heads of broccoli
1/2 litre Zymil low-fat milk, (can use malt-free low-fat Soy)
1 cup hot water
2 tblspns Massel Chicken stock powder
1/4 to 1/2 cup Cornflour (Glutenfree)
1/2 tspn ground nutmeg
salt & white pepper- to taste
2-3 cups grated cheese ( low-fat optional)
1/4 cup extra cheese

Method
Prepare cauli, broccoli by cutting off the flowerettes, and cutting stalks into bite size pieces.
Rinse well in cold water.
Place into a steamer and steam until just tender (can be done in Microwave,
7 mins).
When cooked, run under cold water, drain Prepare sauce.
In a medium sauce-pan add the milk,2/3 cup hot water and heat gently, until warm.
In a small bowl mix cornflour, spices and 1/3 water.
Add to milk and stir well until it starts to thicken.
Add the cheese in small amounts- stirring gently until all cheese has been added.
When thickened (sauce has to be reasonably thick) remove from heat to cool.
In a small bowl lightly beat egg.
Add to cool white sauce and stir through gently but quickly- to prevent egg cooking.
Place cauli, broccoli intoa large mixing bowl, pour in sauce and stir through vegetable.
place into a large baking dish, cover with remaining cheese and bake.
180' fan- forced for 30-45 min,200' normal oven for45-60 minutes or until brown.


Notes & Tips
The egg makes the sauce creamier and richer- even if you substitue low- fat ingredients.
If you have any left-over white sauce, you can add some diced bacon and use it as Welsh Rarebit, on gluten free toast.