Laurel’s Caulibroc Bake

A FEAST FOR THE EYES

Those of us who deal with eye diseases are encouraged by our medical team to ensure the consumption of plenty of leafy green vegetables, (unless you are on Warfarin); because they contain the antioxidant LUTEIN which has proved very good for the Macula, the back of the eye.

These vegetables include spinach, spring greens, cabbage, kale, courgettes and broccoli. Unfortunately, broccoli is not among the more popular vegetables, so I was delighted when the recipe I developed from a basic cauliflower cheese was not only tolerated by Bill, (who had AMD) but went down very well indeed.

Here it is.

Laurel’s Caulibroc Bake

200g (7 oz) cauliflower florets

200g (7 oz) Broccoli florets

Penne (or other large macaroni) 50g (2 oz)

Cook the vegetables in a lidded pan in plenty of boiling salted water for 10 minutes, adding the Penne at the right moment (usually they need 8 to 10 minutes).  Drain.

Make a CHEESE SAUCE with:

40g (1½ oz) butter,

2 level tbsps. flour,

½ pint warm milk,

60g (2oz) grated cheddar or Emmenthal cheese.

Salt and pepper.

Or use a packet sauce if you like- you’ll need about half a pint.

Combine the sauce, vegetables and pasta, mix well and put into an oven dish. Grate some more cheese over the top, put in the oven preheated to 200ºC, and cook till golden and bubbling, about 20 to 30 minutes.

We had this on its own for lunch, but you can leave out the penne, then it looks good and goes well with the roast or other meats at dinner too.