Broccoli Cauliflower Casserole Recipe

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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

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