Buttery cauliflower, broccoli and leak topped with a golden crust of cheeses and breadcrumbs. Baked prosciutto slices are broken over the top to finish.
- 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
- 60 g butter
- 2 tbsps plain flour
- 2 cups milk
Preheat oven to moderate, 180 C. Lightly grease a 20 x 30 cm casserole dish.
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.
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.
Pour sauce over vegetables. Sprinkle combined cheeses and breadcrumbs over. Bake 25 to 30 mins until bubbling and golden.
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.