This is excellent as a side dish, or add ready-cooked chicken breast strips before baking and serve as a main course for a quick weekday supper.
TO DRINK: Fragrant 2006 Bellingham The Maverick Viognier is the perfect partner to the mustardy sweetness and Parmesan
Broccoli and cauliflower gratin with mustard-cheese crumble
- 1 onion, finely chopped
- 120ml butter
- a pinch of mustard powder
- 120ml Dijon mustard
- 80g fresh breadcrumbs
- sea salt and freshly
- ground black pepper, to taste
- 200g Parmesan, finely grated
- 15 broccoli florets
- 15 cauliflower florets
- 200ml fresh cream
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 180°C and lightly grease a baking dish.
For the crumble, sauté the onion in the butter until soft and translucent. Mix in the mustard powder and 30ml of the mustard. Add the breadcrumbs and sauté, stirring occasionally until golden and starting to crisp, about 7 minutes. Season and cool completely. Add 190ml of the Parmesan and stir to combine.
Cook the cauliflower and broccoli in boiling, salted water until al dente. Drain and set aside.
In a large bowl, combine the cauliflower, broccoli, cream, remaining mustard and Parmesan, and toss to coat evenly. Season.
Place in the baking dish, top with the crumble and bake until heated through and golden, about 25 minutes.