Broccoli and cauliflower casserole This vegetable casserole will appeal to everyone who does not want to overload themselves with extra calories, but it cooks very quickly! Ingredients Cauliflower 500 g Broccoli 500 g Butter 150 g Wheat flour 150 g Milk 1 cup Hard cheese Separate the broccoli and cauliflower into florets. Dip in boiling salted water, blanch for 3 minutes after boiling water again. Drain the liquid, leave the vegetables to cool. Make béchamel sauce. In a preheated (not hot) frying pan, melt the butter, add flour in portions, stirring the mass, pour in the milk in a thin stream. Bring to a boil, remove from heat, cool slightly. Add grated cheese to the sauce, which is still warm, leaving a handful to sprinkle on the casserole, and stir. Grease a refractory form with oil, pour half the sauce on the bottom, put broccoli and cauliflower inflorescences. Pour the remaining sauce and send to bake for 15 minutes at 200 degrees. Sprinkle the remaining cheese on the cabbage 5 minutes before the end of cooking for a beautiful golden crust. Delicious satiation with no extra calories. Broccoli sounds unusually advantageous with béchamel, milk sauce also ennobles the rustic taste of cauliflower. In general, cook for health and share the recipe with your friends!