Cauliflower, bean and carrot bechamel bake
Here is a lusciously creamy cauliflower, bean and carrot side dish to roast or bbq meats. It's more delicate in flavour and lighter in calories than classic cauliflower cheese due to the complete omission of cheese. The result is a gently sweet and creamy steamed vegetable bake that sits perfectly beside heavily spiced, salted (eg corned beef) or marinated meats.
- 2 carrots (sliced)
- 1/2 large head of cauliflower (cut into florets)
- 200 grams green beans (topped and tailed then halved)
- 500 mL whole milk
- 50 grams butter
- 50 grams all purpose flour ((2 tbsp and a bit))
- 1/2 tsp nutmeg or mustard powder
Make the bechamel (white) sauce
Melt the butter in a saucepan and then whisk in flour to make a roux (thickening paste). Continue to whisk and cook for a minute.
At a medium high heat, add the milk to the roux and whisk until the sauce has thickened. This may take ten minutes or more. Add nutmeg (or mustard powder) and season with salt and pepper to taste.
Blanch the vegetables in boiling water for 2 minutes then transfer to a baking dish.
Pour the bechamel sauce over the vegetables. Bake for 30 minutes or until the top is golden.
*Peas, corn and sweet potato are good substitutes or additions.