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Broccoli Cauliflower Casserole
Besan or Besan flour is an excellent flour made of ground
chickpeas. Chickpeas have a low Glycemic Index value so I try to
use this instead of wheat flour in recipes where the flour is used
as a coating or for thickening. Besan is available at indian
markets and in organic markets.
What you need
- 1 head broccoli
- 1 head cauliflower
- 3 Tbl Olive Oil
- 3 Tbl *Besan flour
- 2 cups boiling vegetable broth
- 1 tsp granulated onion or onion powder
- 1 to 1 1/2 cups grated cheddar cheese
How to make it
- Preheat the oven to 350º
- Precook the cauliflower and broccoli for about 2-3 minutes
in boiling water - drain well and set aside
- Heat oil in a skillet over medium heat - when hot add besan and whisk to
incorporate
- Cook about 2 minutes
- Add 2-3 ladels of the boiling broth and whisk until smooth
- Continue adding broth until half is used, whisking until
smooth
- Once half the broth is added, you can add all the
remaining broth at once - whisk to combine
- Cook sauce until it thickens - about 10-15 minutes
- Turn off heat and add the cheese - stir until cheese is
melted
- Taste sauce and adjust salt & pepper as needed
- Chop cauliflower and broccoli into bite sized pieces and
place in a baking dish
- Pour sauce over the top of the vegetables
- Bake, stirring twice until vegetables are very tender and
sauce is bubbly and hot - 30-45 minutes
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