This crispy-topped bake will win over even fussy eaters who claim they don't like vegetables. It's very convenient because it can be prepared in advance and baked just before serving. (Prepare through Step 4. Cover and refrigerate for up to 2 days.) Frozen vegetables can also be used.
Patsy Jamieson, Diane Temple
11 people made this
⅓ cup fresh low-GI breadcrumbs
2 tablespoons walnuts, finely chopped
2 teaspoons olive oil
¼ teaspoon paprika
1 cauliflower (about 1.2 kg), cut into medium even-sized florets
Preheat the oven to 200°C. Coat a 30- x 20-cm shallow baking dish, (2½-l capacity) with cooking spray.
Mix breadcrumbs, walnuts, oil and paprika in a small bowl.
Cook cauliflower, uncovered, in a large pot of boiling water until tender, about 6 minutes. Stir in spinach. Cook until spinach has wilted, about 1 minute longer. Drain cauliflower and spinach thoroughly and spread in the baking dish.
Whisk ⅓ cup of the cold milk with the flour in a small bowl until smooth. Heat remaining milk in a medium. heavy-based saucepan over medium heat until steaming. Remove from the heat and whisk in the flour mixture. Return to medium heat and cook, whisking constantly, until the sauce bubbles and thickens, 2 to 3 minutes. Remove from the heat. Stir in cheese, mustard and pepper. Pour sauce over the vegetables, spreading evenly. Sprinkle with reserved breadcrumb mixture.
Bake the casserole, uncovered, until golden and bubbly, 25 to 30 minutes.
This was a nice side dish for grilled steaks, but I did find it to be lacking something. What that something is, I'm not sure, but it was a tad bland. I used frozen cauliflower and spinach and made ahead of time, which made for a wonderfully easy dinner time! I think I might prefer this w/the veggies sauteed in a pat of butter w/garlic and onions prior to baking. THANKS for the recipe, ladies!
25 May 2013