A comforting gratin that combines two star vegetables of fall: cauliflower and broccoli. Thanks to Épice de Feu, classic béchamel sauce is transformed into a spicy and fragrant sauce, perfect for cool evenings. A simple, delicious, vegetarian dish that will please the whole family.
Preparation time: 20 minutes
Yield: 4 servings
Ingredients
- 1 small cauliflower (cut into florets)
- 1 small broccoli (cut into florets)
- 2 tablespoons butter
- 2 tablespoons of flour
- 2 cups of milk
- 1 tablespoon Dijon mustard
- 2 tablespoons ofApothicAri Fire Spice
- ½ cup grated cheese (cheddar, Gruyère, or your choice)
- Breadcrumbs (optional)
- Pepper, to taste
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the vegetables: blanch the cauliflower and broccoli in boiling salted water for 3 to 4 minutes. Drain and place in an ovenproof dish.
- Prepare the spicy béchamel sauce:
- In a saucepan, melt the butter. Add the flour and whisk for 1 minute.
- Gradually pour in the milk, whisking until thickened.
- Add the Dijon mustard, Épice de Feu spice mix, and half of the cheese. Season with a little Épice de Feu spice mix.
- Assemble: pour the sauce over the vegetables. Sprinkle with the remaining cheese and breadcrumbs, if desired.
- Bake for about 20 minutes, or until the gratin is golden brown and bubbling.
Serve hot, accompanied by a green salad or crusty bread.
Enjoy your meal!