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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. 1 head broccoli
  2. 1 head cauliflower
  3. 3 Tbl Olive Oil
  4. 3 Tbl *Besan flour
  5. 2 cups boiling vegetable broth
  6. 1 tsp granulated onion or onion powder
  7. 1 to 1 1/2 cups grated cheddar cheese

How to make it

  1. Preheat the oven to 350º
  2. Precook the cauliflower and broccoli for about 2-3 minutes in boiling water - drain well and set aside
  3. Heat oil in a skillet over medium heat - when hot add besan and whisk to incorporate
  4. Cook about 2 minutes
  5. Add 2-3 ladels of the boiling broth and whisk until smooth
  6. Continue adding broth until half is used, whisking until smooth
  7. Once half the broth is added, you can add all the remaining broth at once - whisk to combine
  8. Cook sauce until it thickens - about 10-15 minutes
  9. Turn off heat and add the cheese - stir until cheese is melted
  10. Taste sauce and adjust salt & pepper as needed
  11. Chop cauliflower and broccoli into bite sized pieces and place in a baking dish
  12. Pour sauce over the top of the vegetables
  13. Bake, stirring twice until vegetables are very tender and sauce is bubbly and hot - 30-45 minutes

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