Cauliflower and broccoli gratin with oat béchamel

Ingredients

For 1 serving

• Cauliflower200 g
• Broccoli150 g
• Oat milk200 ml
• All-purpose flour15 g
• Extra virgin olive oil1 tablespoon
• Nutritional yeast8 g
• Breadcrumbs20 g
• Cooked chickpeas80 g
• Nutmegto taste
• Saltto taste

Contains: gluten,

In season: October – March

Method

1. Put a pan of water on to boil and preheat the oven to 200 °C (conventional). Break the cauliflower and broccoli into florets of similar size and rinse them.
2. When the water boils, salt it and cook the florets for 6 minutes, until tender but still firm; drain well.
3. Meanwhile make the white sauce: heat half the oil in a small pan over medium heat, add the flour and stir for 1 minute; pour in the oat drink a little at a time, whisking, and cook for 4 minutes, until thickened. Season with nutmeg, the nutritional yeast flakes and salt.
4. Rinse and drain the cooked chickpeas. Spread the vegetables and chickpeas in a baking dish and cover with the sauce.
5. Sprinkle with breadcrumbs, drizzle with the remaining oil and bake at 200 °C for 18 minutes, until the crust is golden and crisp.