Even if you tend to avoid creamy sauces and cooked cheese, it has to be acknowledged that dairy products go well with cauliflower. mmmmm!!!!
1 small cauliflower,
divided into florets
225g broccoli spears
300ml plain unsweetened yogurt
1 tbsp flour
75g cottage cheese, grated
freshly ground black pepper
100g button mushrooms, sliced
25g butter, melted
75g rolled oats
25g bran cereal
50g chopped hazelnuts
Cook the cauliflower and broccoli in boiling, salted water for 5 minutes. Drain and plunge them at once into cold water to retain colour and prevent further cooking.
Stir a little of the yogurt into the flour to make a smooth paste, then stir in the remaining yogurt. Heat the yogurt mixture slowly, stirring constantly.
Stir in the cottage cheese and half grated cheese, season with salt and pepper and remove from the heat.
Put the mushrooms, cauliflower and broccoli into a greased, shallow baking dish, mix the vegetables to coat them thoroughly.
Stir the butter, oats, bran cereal and nuts together and stir in the remaining cheese. Sprinkle over the dish.
Place in a preheated oven and bake for 45 minutes. Serve hot.