Buttery cauliflower, broccoli and leak topped with a golden crust of cheeses and breadcrumbs. Baked prosciutto slices are broken over the top to finish.
Yield
6 Servings
Prep Time
15mins
Cook Time
50mins
Difficulty Level
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Buttery cauliflower, broccoli and leak topped with a golden crust of cheeses and breadcrumbs. Baked prosciutto slices are broken over the top to finish.

Ingredients

  • ½ cauliflower, trimmed, cut into florets
  • 1 head broccoli, trimmed, cut into florets
  • 1 leek, trimmed. Chopped
  • ½ cup grated tasty cheese
  • ½ cup grated parmesan
  • ¼ cup fresh breadcrumbs
  • 100 g sliced prosciutto

SAUCE

  • 60 g butter
  • 2 tbsps plain flour
  • 2 cups milk
01.

Preheat oven to moderate, 180 C. Lightly grease a 20 x 30 cm casserole dish.

02.

Place cauliflower and broccoli in a large saucepan. Cover with water. Bring to a boil on high. Reduce heat to low and simmer, covered, 8 to 10 mins until tender, adding leek for last minute. Drain well. Arrange in dish with veggies.

03.

SAUCE: Meanwhile, in a small saucepan, melt butter on medium. Add flour, and cook, stirring 1 min. Do not brown. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring constantly, until sauce boils and thickens. Reduce heat to low, simmer 3 mins. Season to taste.

04.

Pour sauce over vegetables. Sprinkle combined cheeses and breadcrumbs over. Bake 25 to 30 mins until bubbling and golden.

05.

Meanwhile, place a cooling rack over roasting pan. Arrange prosciutto slices on rack. Bake 5 to 6 mins until crisp. Break over top for finished veggies.

TIP: A little soft blue cheese crumbled over the top adds an indulgent flavour punch for cheese lovers.

Photo:

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