We love Cauliflower au Gratin and must say it is one dish that is on the menu frequently. So it was a no brainer for me to give this recipe a shot as cheese sauce and crunchy breadcrumbs do win friends and influence people at our dinner table. Just wasn’t quite sure how they would take to the cauliflower being replaced by green vegetables.
Surprisingly it was enjoyed all which saddened me as I was hoping to take some for lunch tomorrow.
Broccoli and Brussels Sprout Gratin
(recipe adapted from Weight Watchers Magazine July 2014)
ProPoints per serve: 3
1 ½ cups skim milk
1 ½ tablespoons cornflour
1 ½ tablespoons water
2 teaspoons seeded mustard
60 grams 50% reduced fat grated tasty cheese
ground white pepper
300 grams broccoli, cut into florets
12 Brussels sprouts
1 slice wholemeal/wholegrain bread
Preheat oven to 200 degrees Celsius.
Bring the milk to a simmer in a small saucepan over medium heat. Dissolve the cornflour in the water. Stir into the milk along with the mustard. Cook, stirring constantly, for 2 – 3 minutes or until thickened. Stir in the cheese until melted. Season with salt and pepper.
Steam the broccoli and Brussels sprouts over a saucepan of boiling water for 2 minutes. Transfer the broccoli and Brussels sprouts to a prepared baking dish.
Pour the cheese sauce over the broccoli and sprouts.
Place the bread in a food processor. Process until coarse crumbs form. Sprinkle on top of cheese sauce. Spray lightly with cooking spray.
Bake for 20 minutes or until lightly golden.
(click here for a printable version of this recipe)