Broccoli and cauliflower gratin vegan

Ingredients

• 1 head Broccoli, cut into florets
• 1/2 head Cauliflower, cut into florets
• 350 ml Almond milk
• 3 tbsp Gluten-free flour mix
• 3 tbsp Coconut oil
• 2 tbsp Bread crumbs, gluten free
• 1 pinch Salt, fresh ground
• 1 pinch Black pepper, fresh ground

Method

1. Boil big pot of water to pre-cook the vegetables.
2. Add cauliflower and broccoli florets then cook them for about 5 minutes.
3. Preheat oven to 220°C then grease large baking dish with approximately 1 teaspoon coconut oil.
4. Add cauliflower and broccoli florets.
5. Roast for 15 minutes in the oven.
6. Create the bechamel:
7. In a medium sauce pan, melt coconut oil over medium heat; stir in flour then cook for 3 minutes.
8. Whisk in almond milk, turn the heat up, then place the pan over heat, whisking the mixture constantly.
9. Add the salt, and pepper.
10. Remove broccoli and cauliflower from the oven then pour over the bechamel mix.
11. Sprinkle with breadcrumbs and bake further for 25 minutes.