Broccoli cauliflower gratin

Ingredients

• 220 g Cauliflower, cut into florets
• 300 g Broccoli, tiny florets
• 400 ml Almond milk, unflavored
• 1 tbsp Olive oil
• 1 pcs Onion, diced
• 2 tbsp Tapioca starch
• 2 slice Bread, whole-wheat
• 1 pcs Eggs
• 1/4 tsp White pepper, ground

Method

1. Toast the bread until completely dry and grind until you have fine breadcrumbs.
2. Use a food processor for this.
3. Heat oven to 220C.
4. Place the cauliflower and broccoli on a baking sheet.
5. Drizzle with some olive oil and sprinkle with white pepper.
6. Roast for 15 minutes.
7. Remove and flip the florets.
8. Roast for 10 minutes additional.
9. In a meantime, heat remaining olive oil in a skillet.
10. Cook the onions for 5 minutes.
11. Warm the almond milk in a saucepan.
12. Whisk in the egg and tapioca starch.
13. Stir in the onions and cook on low until thickened.
14. Season with white pepper.
15. Transfer the broccoli and cauliflower to a baking dish.
16. Pour over the almond milk mixture and sprinkle with breadcrumbs.
17. Bake for 20 minutes.
18. Serve warm.