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.
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Broccoli and Cauliflower Bake
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- Total Time: 30 minutes
- Yield: 6 people 1x
Description
Ingredients
Units
Scale
- 1 small head cauliflower
- 1 small head broccoli
- 1/2 cup gluten free breadcrumbs ((optional))
For the “cheese” sauce
- 50 grams butter
- 1 tbsp. arrowroot
- 1 1/2 cups almond or nut milk
- 1 egg yolk at room temperature
Instructions
- 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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: gluten free, Side Dish
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