Gorgeous, absolutely gorgeous. This is so easy and tasty you wil prepare it again and again and again.
2 ½ lb cauliflower (white, purple, green)
½ lb broccoli
2 tablespoon butter
2 tablespoon flour
2 cups hot milk
1 cup grated Gruyere or Swiss cheese
freshly ground black pepper
Preheat the oven to 375 degrees F.
Cut cauliflower and broccoli into large florets. Bring salted water to a boil in a large pot and cook the florets for about 5 minutes until tender but still firm. Drain and set aside.
Melt the butter in a saucepan, over low heat, add the flour and whisk it for 2 minutes until smooth. Pour the hot milk into the flour mixture and bring it to a boil whisking constantly until thick, about 1 minute. Turn off the heat and set aside. Season with salt, black pepper, nutmeg, add the cheese and mix well.
Arrange cauliflower and broccoli florets into an oven proof dish and pour the bechamel sauce on top.
For extra crunch you can top the cauliflower with bread crumbs or grated parmesan, but you will not see the beautiful colors anymore.
Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Tags: multicolor cauliflower recipe, multicolor cauliflower and broccoli recipe, tricolor cauliflower gratin recipe, multicolor cauliflower gratin recipe, multicolor veggie recipe, colorful cauliflower recipe, multi-color cauliflower gratin recipe