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Broccoli Cauliflower Casserole

Contributed by: Melinda

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.

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
  • 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

    Questions about this recipe?

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