Low calorie pie with cauliflower, broccoli and anchovy fillets, topped with béchamel sauce – French gratin. This vegetable pie is very simple to prepare, the recipe of béchamel sauce is slightly different from the classical one – the oil is flavoured with garlic and hot red pepper.
This seems unusual to us, but cauliflower, and especially broccoli, go well with the salty taste of anchovies – in Italy, for example, pasta with broccoli and anchovies are very popular.


BROCCOLI & CAULIFLOWER PIE WITH ANCHOVIES

Ingredients (6-8 servings)

gratin with cauliflower and anchovies ingredients
  • 1 Broccoli (~ 600 g)
  • 1 Cauliflower (~ 900 g)
  • 1 Romanesco Cabbage (~ 600 g)
  • 75 g Anchovies
  • 2 Garlic cloves  
  • 1 hot Pepper
  • 1 l Milk
  • ~ 70 g Crackers
  • 70 g Plain Flour
  • 70 g Butter
  • 4 tbsp Grated Parmesan
  • Salt

INSTRUCTIONS

Cooking the Béchamel Sauce

Heat milk in a small saucepan. Melt butter over medium heat in a frying pan. Crush the garlic with a knife blade without peeling.  Add garlic and pepper to the pan, fry the garlic until golden brown, and remove the pepper and garlic.

Add flour to the pan, fry, stirring constantly, until golden brown (~ 2 minutes).

Gradually add warm milk continuing to stir. Cook for 5-6 minutes, continuing to stir.

Salt, add 2 tbsp. of grated of Parmesan cheese, stir.

Cooking cabbages

Divide the broccoli, cauliflower and Romanesco cabbage is into small florets. Boil salted water in a large saucepan. Add cauliflower. After 2 minutes add Romanesco cabbage, after 2 minutes add broccoli, cook for another five minutes. Throw cabbage into a colander. *
* Set aside a few twigs to decorate the cake.

Assembling the gratin

Grind crackers, put on the bottom of the mould with a diameter of 18-22 cm, slightly press. Put some béchamel sauce on top *. Put half of the cabbages on crackers, alternating different colours. Put the anchovy fillet on top. Top with sauce. Add the remaining cabbage, alternating different colours. Pour hot béchamel sauce.
* Use hot béchamel sauce; if the sauce cools down, it will become too thick.

Bake for 20 minutes at 180C. Remove from oven. Put a couple of small pieces of butter on top. Sprinkle with 2 tbsp. of grated Parmesan. Garnish with sprigs of cauliflower and broccoli.
Bake for another 5 minutes at 240C. Leave to cool. Pass a knife along the borders of the mould and carefully remove the mould. Garnish with anchovies.

Gratin can be served warm as an independent dish, or cold as a vegetable side dish.

Broccoli and Cauliflower Pie
Gratin with cauliflower, broccoli and anchovies
    Low calorie pie with cauliflower, broccoli and anchovy fillets, topped with béchamel sauce - French gratin.

    Gratin with cauliflower, broccoli and anchovies

    Servings: 2

Ingredients

  • 1 Broccoli (~ 600 g)
  • 1 Cauliflower (~ 900 g)
  • 1 Romanesco Cabbage (~ 600 g)
  • 75 g Anchovies
  • 2 Garlic cloves
  • 1 hot Pepper
  • 1 l Milk
  • ~ 70 g Crackers
  • 70 g Plain Flour
  • 70 g Butter
  • 4 tbsp Grated Parmesan
  • Salt

Instructions

  1. Heat milk in a saucepan. Melt butter in a frying pan. Crush the garlic with a knife blade without peeling. Add garlic and pepper to the pan, fry the garlic until golden brown, and remove the pepper and garlic. Add flour to the pan, fry, stirring constantly, until golden brown (~ 2 minutes). Gradually add warm milk continuing to stir. Cook for 5-6 minutes, continuing to stir. Salt, add 2 tbsp. of grated of Parmesan cheese, stir.
  2. Divide the broccoli, cauliflower and Romanesco cabbage is into small florets. Boil salted water in a large saucepan. Add cauliflower. After 2 minutes add Romanesco cabbage, after 2 minutes add broccoli, cook for another five minutes. Throw cabbage into a colander.
  3. Grind crackers, put on the bottom of the mould with a diameter of 18-22 cm. Put some béchamel sauce on top. Put half of the cabbages on crackers. Put the anchovy fillet on top. Top with sauce. Add the remaining cabbage. Pour hot béchamel sauce. Bake for 20 minutes at 180C. Remove from oven. Put a couple of small pieces of butter on top. Sprinkle with 2 tbsp. of grated Parmesan. Garnish with sprigs of cauliflower and broccoli. Bake for another 5 minutes at 240C. Leave to cool and remove the mould. Garnish with anchovies.
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