Cauliflower and Broccoli with Spinach Bechamel

Name: Cauliflower and Broccoli with Spinach Bechamel
Ingredients: 500 g cauliflower florets; 500 g broccoli florets; 500 g spinach, chopped; 500 ml thick white sauce; 125 ml (1/2 cup) grated parmesan cheese; salt and white pepper to taste

Serve this vegetable side dish with the Sunday roast. It is well worth the effort.

Published 24 October 2025

Method

Preheat the oven to 180 ºC (350 ºF), Butter a large baking dish.
Cook the cauliflower and broccoli until tender crisp. Drain and set aside.
Boil the spinach in salted water for 3 minute. Drain and rinse in cold water. Squeeze the water from the spinach. Add the spinach to the white sauce and mix well. Season to taste with salt and pepper.
Add the spinach mixture to the cauliflower and broccoli and mix well. Spread the vegetable mixture in the prepared baking dish and bake for 25 minutes until puffed and golden. Serve at once.