Thursday, December 25, 2008

Dianne's cheezy broccoli/cauliflower

I made it again for xmas day and Dianne gave it the tick of approval, so here's the recipe as promised. I can't believe how easy it is, although it's not healthy. I tried reducing the margarine but it didn't work. My mother normally adds moroccan spice mix and vegie salt both but I substituted other spices because I don't have them.

1 large broccoli
1/2 large cauliflower
2 large tablespoons (more like scoops) of margarine
3 tablespoons of flour
3 cups of soy milk
pinch caynenne pepper
1 teaspoon paprika
1/4 teaspoon of cumin
1 1/2 - 2 teaspoons of chicken style stock (I love this stuff)

Preheat oven to 180 degrees. Steam or boil cauliflower and broccoli until tender when pierced with a fork. Put to the side.

In a non stick frypan add the margarine and melt, then add the flour. Stir and cook over med heat for a couple of minutes.

Then add herbs and stock and add half a cup of the soymilk and stir it together until the flour/marg mixture absorbs the soy milk. Continue to stir and add the rest of the soymilk half a cup at a time until it is gone. Taste at this point to ensure it doesn't taste like soymilk and is full of flavour. If not, add more spices/stock. Bring it to a stimmer for about 5 minutes until it resembles a very thick paste, kind of like this (although the pictures doesn't really show it but it changes appearance from a normal looking sauce to a glue like texture).

Pour sauce over broccoli/cauliflower and bake for 20-30 minutes.

(This is a precooked pic).

Next up: truffle recipes.

1 comment:

  1. Yummy! I will definitely be making this next time we have the right veggies on hand. Thanks for posting it!