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Cheesy sprouts and cauliflower

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • 1/2 cup fresh white breadcrumbs
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 2 teaspoons extra-light olive oil
  • 1 cup finely grated parmesan cheese
  • 1/2 medium cauliflower, cut into small florets
  • 6 brussels sprouts, trimmed, quartered
  • 50g butter
  • 1/4 cup plain flour
  • 3 cups milk
  • 1/4 teaspoon ground nutmeg


  • 1
    bakPreheat oven to 200°C/180°C fan-forced. Lightly grease four 2 cup-capacity, 3cm-deep baking dishes. Place on a baking tray. Combine breadcrumbs, parsley, oil and 1 tablespoon cheese in a bowl.
  • 2
    Place cauliflower and sprouts in a heatproof, microwave-safe dish. Microwave, covered, on medium-high (75%) for 3 to 4 minutes or until just tender. Divide between prepared dishes.
  • 3
    Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture has thickened. Remove from heat. Stir in nutmeg and remaining cheese. Season with pepper.
  • 4
    Pour flour mixture over vegetables. Sprinkle with breadcrumb mixture. Bake for 15 to 20 minutes or until breadcrumbs are golden. Stand for 5 minutes. Serve.

Source: taste.com.au


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