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Cauliflower and Broccoli Gratin with Blue Cheese

The cheese we used for the sauce in this recipe was Gorgonzola, but Roquefort is also extremely good. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from


This recipe is taken from How to Cook Book One and Delia's Vegetarian Collection.


Begin by heating the oil in the frying pan over a medium heat, then add the onions and let them cook for 3-4 minutes, until lightly tinged brown. Next stir in the rice – there's no need to wash it – and turn the grains over in the pan so they become lightly coated and glistening with oil. Then add the boiling stock, along with the salt, stir once only, then cover with the lid, turn the heat to its very lowest setting and cook for 40-45 minutes. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, making the rice sticky. While the rice is cooking, make the sauce, and all you do here is place the milk, butter, flour and cayenne pepper in a saucepan and, using a balloon whisk, whisk on a medium heat, continuing until the sauce becomes thick, smooth and glossy. Then turn the heat to its lowest setting and give it 5 minutes to cook. After that, whisk in the cheese until it has melted, then season with the nutmeg, salt and freshly milled black pepper. Next, pre-heat the grill to its highest setting, then place a saucepan on the heat, add some boiling water from the kettle, fit a steamer in it and add the cauliflower. Put a lid on and time it for 4 minutes. After that, add the broccoli to join the cauliflower, lid on again, and time it for another 4 minutes. Now arrange the cooked rice in the baking dish, then top with the cauliflower and broccoli florets. Next pour the sauce over, then, finally, mix the Parmesan with the breadcrumbs and parsley. Sprinkle this all over the top, then place the whole thing under the grill and cook for 2-3 minutes, until the sauce is bubbling and golden brown.


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