This recipe first appeared in Woman’s Day.
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Ingredients
Sauce
Method
1.Preheat oven to moderate, 180°C. Lightly grease a 20 x 30cm casserole dish.
2.Place cauliflower and broccoli in a large saucepan. Cover with water, then bring to the boil on high. Reduce heat to low and simmer, covered, for 8-10 minutes until tender, adding the leek for the last minute. Drain well. Arrange in dish.
3.For the sauce: In a small saucepan, melt butter on medium. Add flour and cook, stirring, for 1 minute – do not brown. Remove from heat. Gradually stir in milk until smooth, then return to heat. Cook, stirring constantly, until sauce boils and thickens. Reduce heat to low and simmer for 3 minutes. Season to taste.
4.Pour sauce over vegetables. Sprinkle combined cheeses and breadcrumbs over. Bake for 25-30 minutes until golden and bubbling.
5.Place a cooling rack over roasting pan. Arrange the prosciutto slices on rack. Bake for 5-6 minutes until crisp. Break over the top of finished veges.
Note
- A little soft blue cheese crumbled over the top adds an indulgent flavour punch for cheese lovers.