Do you love cauliflower cheese but can’t be bothered making the cheese sauce? This recipe dispenses with all that stove-top fuss, and it tastes better into the bargain.
I acknowledge that the cauliflower and broccoli in this recipe would have been healthier if I had just left them alone, but once you’ve tasted this recipe you’ll understand why I just had to share it with you. Hazelnuts and goats cheese are a genius combination which I had never thought of until I came across this recipe in this very easy cookbook.
The topping of oats, hazelnuts, breadcrumbs and butter is crunchy, golden and delicious. Hazelnuts are loaded with anti-oxidants and are a rich source of vitamins and minerals like vitamin E, manganese and copper. Broccoli has one of the highest nutrient contents of any vegetable. Cauliflower’s nutrient profile is also quite impressive- in fact, cauliflower contains some of almost every vitamin and mineral that you need.
Cauliflower is in season until April, as is purple sprouting broccoli, which you can substitute here for normal broccoli if you like. Eating seasonally is better for us. It’s harvested at the peak of freshness to ensure dense nutrient content, and is sold during its season, before it spoils or is forced to undergo unnatural preservative processes. If you’d like to find out which foods are in season now, BBCfood has a great web page.
You could make this in one very large roasting tin and serve it as a vegetarian main. If you’re serving it as a side dish, there is enough here for two meals. Make two batches in separate dishes. Put one of them into the freezer when you’ve put the topping on, but before baking.
Cauliflower & Broccoli & Goats Cheese Hazelnut Crumble.
Serves 4 as a main or 8 as a side.
Takes: 1 hour
- 1 medium cauliflower, cut into florets
- 1 head of broccoli of equivalent size, cut into florets
- 2 cloves garlic, crushed
- 3 tbsp olive oil
- Salt and pepper
- 150ml double cream or crème fraiche
- 125g soft goat’s cheese, crumbled
- 50g hazelnuts, roughly chopped
- 50g oats
- 50g butter
- 40g panko breadcrumbs
Preheat the oven to 200C fan/220C/gas 7. Place the florets in a large bowl and cover them with boiling water. Drain them after 2 minutes.
Add the garlic, the oil, and a little salt and pepper, mix them well with your hands and transfer them to the tray. Roast them for 15 minutes.
Meanwhile, mash together the hazelnuts, softened butter, oats and breadcrumbs (I used the end of a rolling pin for this.)
Remove the vegetables from the oven and stir in the crème fraiche. Top them with the crumbled goat’s cheese, and then scatter over the crumble topping. (If you’re making two batches in separate dishes, cover one of them with foil at this point and put it in the freezer once it’s cooled down.) Bake the crumble in the oven for 30 minutes, or until it’s golden and crispy.
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