590 g (1 lb 5 oz) cauliflower

510 g (1 lb 2 oz) broccoli

150 g (5.3 oz) gruyere cheese (for best, authentic flavor) or sub with extra old white cheddar

300 g (10 ½ oz) full fat mozzarella cheese – reserve 100 g (3 ½ oz) for topping

480 g (2 cups) unsweetened almond milk or milk of your choice

160 g (2/3 cup) of heavy whipping cream

6 g (1 tsp) salt – ground fine

2 ½ g (1 tsp) black pepper

4 g (1 tsp) glucomannan (aka konjac root powder)

1. Preheat oven to 370°F or about 188 to 190 C. Butter a 2 1/2-quart casserole dish
2. Melt butter in a medium saucepan over medium heat. Pour in the almond milk and heavy whipping cream. Season with salt, pepper and nutmeg. Stir well as the liquid is heating
3. When the liquid is hot, add the cheese a bit at a time, stir and add more cheese until both cheeses have been added. Stir as you cook until the cheese has melted. Sprinkle the glucomannan on top and stir right away. Cook for 2 minutes, stirring continuously. Turn off the heat and remove pot
4. Arrange the broccoli and cauliflower in the greased casserole dish
5. Pour the cheese sauce over the vegetables. Sprinkle the reserved grated mozzarella over the top
6. Place into the preheated oven and bake in the middle position for 20 minutes. Remove from oven and let rest for 10 minutes before serving

This Broccoli and Cauliflower Gratin can be frozen and reheated.

You must be logged in to post a comment