NATIVE FOOD MONTH: CAULIFLOWER, BROCCOLI, ALMOND AND MOUNTAIN PEPPERBERRY GRATIN
1 tbsp olive oil
1/4 small cauliflower cut into florets (about 200g)
Medium brocolli, cut into florets
1/2 cup milk of your choice
100g taleggio cheese or other strong-flavoured cheese, diced
1 tsp Mountain Pepperberry, ground
2 tbsp flat-leaf parsley, chopped
1/3 cup almond meal or breadcrumbs of your choice
Lemon, to serve
Preheat over to 180 degrees Celsius (160 degrees Celsius fan-forced)
Heat the oil in an ovenproof skillet or frying pan over medium heat. Add in the cauliflower and broccoli, stir-frying for approximately 3 minutes. Add the milk, cheese, Mountain Pepperberry and cook for another minute, stirring until the cheese begins to melt. Sprinkle with parsley and almond meal or breadcrumbs.
Bake in the oven for 10-15 minutes, or until the crust has turned crunchy and golden. Enjoy.
Native recipe and image supplied by The Australian Superfood Co.