Cauliflower and Broccoli Cheese

You can call it a bastard version of a Sauce Mornay. It is an oven dish with a levelled up Bechamel sauce.

I often use Bechamel sauces as the base for other dishes. The typical Sauce Mornay does not contain any Noilly Prat and no Gouda or garlic cream cheese. But as usual, I made my own version of this cheese sauce and the outcome was very tasty.

Getting fresh cauliflower and broccoli in small amounts is often very difficult
 Mostly you have to buy whole heads. That means you have to eat these veggies a whole week to get them done.
This time a was lucky and found a package with just 150 g of each.

Recipe:
300 g mixed cauliflower and broccoli
100 g Bratwurst or sausages
1 tbsp flour
1 tbsp butter
200 ml whole milk
50 ml Noilly Prat
A good grating if nutmeg
Salt and pepper
1 spring onion
125 g Gouda and Emmenthaler
1 tbsp garlic cream chese

In boiling salted water cook the Mayflower for 2 min, then add the broccoli and cook for 4 more min. Drain.

In the same pot prepare the cheese sauce.
In a small pan fry the sausage.
Use an ovenproof dish and start with the veggies. Cut up the sausage and add.
Spoon the sauce on top and bake at 170 C for 15 min.