BROCCOLI & CAULIFLOWER CHEESE GALETTE WITH HAZELNUT SPELT PASTRY
Try this galette tart which uses a hazelnut spelt pastry for a sweet, earthy flavour. It works so well with the broccoli and cauliflower cheese filling
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the hazelnuts in a small roasting tin and roast for a few mins until they start to deepen in colour and smell nutty. Tip into a bowl and leave to cool completely, then chill until needed. You could do this step the night before to ensure they're nice and cold.
- Use the same roasting tin to roast the broccoli and cauliflower (without the leaves), tossed in a little oil for 10 mins until starting to soften and char in places. To make the sauce, melt the butter in a pan over a medium heat, then add the flour, crème fraîche, cheese, mustard and some black pepper. Set back over the heat, whisking continuously until the sauce is smooth and thick and the cheese has melted. Cover the surface with cling film (to prevent a skin from forming) and set aside to cool.
- Tip most of the nuts into a food processor, reserving 8-10 for the top. Pulse briefly until finely chopped. Add the flours and ½ tsp salt, and whizz again until combined. Add the butter and continue pulsing until the mixture resembles breadcrumbs, then add the egg and 2-3 tbsp cold water and whizz until the mixture starts to form bigger clumps. Tip onto a work surface and knead briefly to bring the pastry together. Shape into a disc, wrap in cling film and chill for at least 20 mins. Heat oven to 200C/180C fan/gas 6 (if not already on) and line a large baking sheet with parchment.
- When the cheese mixture has cooled, mix in the whole egg. On a lightly floured surface, roll out the pastry to a circle about the thickness of a £1 coin (don't worry if the edges look rustic, this is all a part of its charm). Transfer it to the baking sheet. Spread the cheese mixture over the pastry, leaving a border of about 2cm around the edge. Arrange the veg and leaves on top of the cheese sauce. Roughly chop and scatter over the remaining hazelnuts, then fold the sides of the pastry in to create a nice edge around the tart. Brush with the egg yolk and bake for 45 mins until the pastry is golden and crisp and the filling is bubbling. Eat warm.
Nutrition Facts : Calories 480 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
BROCCOLI & CAULIFLOWER CHEESE
Cauliflower cheese gets more colourful with the addition of broccoli in this super Sunday lunch side dish
Provided by Lucy Netherton
Categories Side dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
- To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
- Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.
Nutrition Facts : Calories 242 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.53 milligram of sodium
CAULIFLOWER AND BROCCOLI BAKE
Fresh broccoli and cauliflower are baked together with a thick cheese sauce!
Provided by R.PENALUNA
Categories Side Dish Casseroles Cauliflower
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
- In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
- Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 8.4 g, Cholesterol 43.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 238.9 mg, Sugar 4.6 g
BROCCOLI AND CAULIFLOWER CHEESE CASSEROLE
Broccoli and cauliflower baked in a cheese cream sauce.
Provided by MikeP
Categories Side Dish Vegetables Cauliflower
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
- Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
- Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
- Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 10 g, Cholesterol 46.8 mg, Fat 16 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 9.9 g, Sodium 277.3 mg, Sugar 1.9 g
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