Cauliflower, broccoli and Romanesco gratin with Pepico mustard honey
A gratin dish with punch and flavour! Cauliflower, broccoli and Romanesco gratin with Pepico mustard honey

Preparation
45 mins   
Cooking time
30-40 mins 
Portions Serves 4 people

- 300 g cauliflower
- 250 g broccoli
- 300 g Romanesco
- 1 tbsp. butter
- 250 ml single cream
- 150 ml milk (for example low fat)
- 2 tbsp. Maizena (corn flour)
- 2 tbsp. Pepico mustard honey
- sea salt with herbs, pepper according to taste
- 60 g grated cheese

Preparation and cooking of the vegetables:
Prepare cauliflower, broccoli and Romanesco and cut into equal sized rosettes. Parboil for app. 3-5 minutes in boiling salt water. The vegetables should not be too soft. Pour off the water, blanche with cold water and drain in a sieve.                                               
Preheat the oven and prepare the baking dish
Preheat the oven to 200°C. Grease the baking dish with butter. Arrange the vegetables in the dish.        
Preparation of the sauce:
Stir the Maizena into the milk and the single cream and bring to the boil. 
Add the Pepico and let it boil for about 2 minutes. 
Add sea salt with herbs and pepper to taste and spread the sauce over the vegetables.                    
The gratin:
Sprinkle the grated cheese on top and bake in the oven for about 20 minutes.