Cheesy Cauliflower & Brussels Sprouts Bake

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This dish is great to be prepared in advance for a few lazy week night meals or as a side dish. It can be kept in the fridge for a few days, microwave friendly.

What you need:
1 Cauliflower – cut into small florets
20 Brussels Sprouts (or more, if you like them as much as I do) – cut into half – can substitute with broccoli if Brussels sprouts are not available
1 big Brown Onion – sliced thinly
1/2 Cup Penne or spiral pasta (optional)
Olive oil
3 Tbs Pasata (tomato puree; to cheat, use tomato based pasta sauce)
1 Cup Light White Sauce  (to cheat, use commercial white sauce in the jar)
1 cup or more of mixed cheese – cheddar, Parmesan & mozzarella (to cheat, use commercial cheese for bake)
Optional – some Rosemary or Oregano

** White Sauce – https://forkstick.wordpress.com/2015/11/23/bechamel-sauce-white-sauce/

Method:

  1. Preheat the oven at 180 degree
  2. Boiled a big pot of hot water, blanched cauliflower till soften. Drain the water, put cauliflower aside. You can cook Penne pasta at the same time, but it takes longer to cook.
  3. Heat up a pan with olive oil, add onion until caramelised and add Brussels sprouts until half cooked. Add cauliflower, add pasata and white sauce, the herbs (optional), until all’s mixed well.
  4. Layer the vegetable mix onto the baking tray, Sprinkle the cheese in between layers and top.
  5. Bake for 30 min or until slightly golden. Done

 

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