We really enjoyed this recipe - we had it at Christmas and at another large family event. I made the sauce the day ahead and I also steamed the vegetables, cooled them under cold water and refrigerated everything overnight. It was simple to throw everything together the next day and saved time and cleanup! The fresh basil and horseradish are really nice touches in the topping. Thanks Irmgard.
good recipe, I used zucchini instead of cauliflower. The only thing I would change would be use half the amount of bread crumbs.
Thanks for a great recipe Irmgard. I was able to prepare this the day before my big Christmas dinner and just added the crumbs before I put it in the oven on Christmas Day.It was enjoyed by all. I will be making this again. A great way to prepare broccoli and cauliflower.
good recipe, but i found the sauce rather thin for my taste. i think it could have been better with 1/4cup less milk. i am hoping it will be less fluid when it reheats. i didn't have fresh basil so used parsley and the flavor was still good. i also used a drizzle of cayenne pepper.
Great recipe Irmgard! I used broccoli and carrot only and reduced the recipe to 4 servings, added the tablespoon of horseradish to the topping. We all loved the sauce, the onion and mustard really enhanced the cheese sauce. Served with pork tenderloin and mashed potatoes. Will definitely make this again. Thanks for posting!!
I made this for dinner tonight to go with our roast chicken and it was fabulous! I didn't have any carrot, so just used a full head of cauliflower and broccoli. The crumb mixture on the top was full of flavour and crisped up nicely. The cheese sauce was wonderful. The mustard added a subtle tang. It was received very well by my guests and I am sure I will make this again. Thanks so much for a delicious recipe and a new favourite way to prepare broccoli and cauliflower!