INGREDIENTS
Drinking-Water for blanching
Broccoli florets – 2 cups
Cauliflower florets – 2 cups
Salt for blanching – 3 tbsp
Butter – 3 tbsp
Olive oil – 2 tsp
Garlic – 2 large or 3 small cloves
Onion – 3/4 cup
Rosemary – 1 tsp
Dill – 1 tsp
All-Purpose Flour (Maida) – 3 tbsp
Warm Milk – 750 ml
Salt – 1/2 tsp or to taste
Black Pepper Powder – 1.5 tsp
Grated Mozzarella – 1 Cup (or to taste)
PROCEDURE
Boil water for blanching and then add salt. Let it come to a gentle simmer.
Add broccoli and cauliflower florets and let it be in the blanching water for 1 minute in summer.
Take it off the heat and keep aside.
Add Butter, Olive Oil, in a pan and melt.
Add chopped Garlic, Dill, Rosemary and Onion. Let the onions become a bit translucent and slightly golden.
Add All-Purpose Flour (Maida) and cook until it is fragrant.
Add warm Milk and mix quickly to avoid lumps. Cook on medium heat stirring continuously, until the sauce thickens.
Add salt and pepper to taste.
Mix this sauce with the blanched broccoli and cauliflower florets. And pour in an oven-safe dish.
Bake it in the oven at 180- 200°C for 15 minutes. Then take it out and add the grated cheese on top. Bake again for 5 minutes until the cheese is golden on top.
Serve with some bread, Pasta or Rice.
