When it comes to warming winter side dishes, I don’t think you can get better than a broccoli and cauliflower bake. This recipe is easily one of my favourites and took SO MANY tries to perfect, but I think I’ve finally nailed it. This dish spares copious amounts of cheese and/or dairy to bring you a low allergen alternative. Perfect as a side dish for any Sunday lunch.
- 1 small head cauliflower
- 1 small head broccoli
- 1/2 cup gluten free breadcrumbs (optional)
- 50 grams butter
- 1 tbsp. arrowroot
- 1 1/2 cups almond or nut milk
- 1 egg yolk at room temperature
In a large saucepan, steam cauliflower for 5 minutes before adding the broccoli and steaming for a another 3 mins. Drain well and transfer to a large ovenproof dish.
To make the sauce, melt the butter in a saucepan over medium heat. Stir in the arrowroot for approximately 30 seconds, ensuring there are no clumps. Pour in the almond milk and whisk together for 3-4 minutes until the sauce thickens. Remove the pan from heat. Whisk in the egg yolk until well combined.
Pour the sauce over the cauliflower and broccoli. Bake for 20 minutes or until the sauce is golden. Sprinkle with gluten-free breadcrumbs before serving hot.
GLUTEN FREE BREADCRUMBS - Gluten-free breadcrumbs can be expensive so I just toast a piece of gluten free bread and chop extremely finely. This works will sprinkled over the dish AFTER you have removed it from the oven.