1 medium head fresh cauliflower and brocolli. 1 medium potato.
Cheese sauce : jar white sauce shop bought or home made cheese sauce
Homemade cheese sauce : 1oz raw butter, 2 fresh bay leafs, 2 tablspn white flour, 1/2 litre raw milk, grated nutmeg, pinch himalayan salt, approx 100gr chedder cheese.
Cut cauliflower and brocolli florets. Slice the core from both on Saladmaster food processor and line 11″ skillet. Slice potato and place on top of sliced base. Layer cauliflower and brocolli florets. Dust with grated nutmeg. Place on stove 10 mins max.
Meantime make cheese sauce : melt butter with bayleaves. Add flour. Keep stirring couple mins medium heat. Take off heat and add bit of milk, stirring continuously. Continue adding a bit of milk until all used up. Should be smooth. If lumpy, zap in a blender for a few seconds. Return to heat and cook on medium – low heat until thickened (bit like custard). Add about half of grated cheese until melted. Pour over cauliflower cheese. Sprinkle grated cheese and place under grill for about another 10 mins or until golden brown. Serve.