Читать книгу BISH BASH BOSH! - Henry Firth - Страница 33

An easy, punchy, gorgeously warming dish that is perfect for a winter evening. As it’s packed with veggies and low on processed carbs it’s also not too heavy. Feel free to roast any veggies you like to add to this bake. The roux used in this dish is really reliable and would work well in any creamy pasta bake.

SERVES 4.

 1 head cauliflower (about 600g).

 1 head broccoli (about 350g).

 1½ tbsp olive oil.

 100g fresh spinach leaves.

 50g panko breadcrumbs.

 fresh chives, to garnish, optional.

 200g salad, to serve.

 salt and black pepper.

FOR THE CHEESY SAUCE.

 50g dairy-free butter.

 50g plain flour.

 700ml unsweetened plant-based milk.

 200g dairy-free cheese.

 25g nutritional yeast.

 30g pickled jalapeños.

 1½ tsp garlic powder.

 ¾ tsp smoked paprika.

 2½ tsp English mustard.

Preheat oven to 180°C. Line a baking tray. Large saucepan on a medium heat. Whisk. Grater. 20 x 30cm lasagne dish.

Trim the cauliflower and broccoli and cut into small florets. Cut the stems into similar-sized pieces. Spread over the lined baking tray. Sprinkle over a little salt, pepper and 1 tablespoon olive oil. Put the tray in the oven and bake for 20–25 minutes.

Meanwhile, make the cheesy sauce. Put the dairy-free butter into the medium hot saucepan and stir with a wooden spoon until it melts, then gradually add the flour to the pan, stirring vigorously until you have a doughy paste. Gradually pour in 500ml of the milk, whisking all the time until you have a thick, creamy sauce.

Grate the dairy-free cheese. Add the cheese, nutritional yeast, jalapeños, garlic powder, paprika and mustard to the pan, stirring constantly, until the cheese has melted and combined with the sauce. Add the rest of the milk and keep stirring until the sauce has a thick, creamy consistency. Taste, season to perfection with salt and pepper and turn the heat right down.

Take the tray out of the oven and turn on the grill to hot. Add the cauliflower and broccoli to the pan of cheese sauce. Add the spinach and fold so that everything is well covered in sauce. Pour into the lasagne dish and smooth out with the back of a wooden spoon.

Pour the panko breadcrumbs into a dish and drizzle over the remaining ½ tablespoon olive oil. Toss to coat. Sprinkle the breadcrumbs over the top of the cheesy vegetables.

Put the lasagne dish under the grill until golden, 1–5 minutes depending on your grill, so watch it closely. Remove the dish from the oven. Spoon into bowls. Snip over the chives to garnish, if using, and serve with the salad on the side.