Gratinated Cauliflower and Broccoli

INSTRUCTIONS

• 1
  Preheat the oven to 200 °C.
• 2
  In a saucepan, bring 1.5 l of water, salted with 1 tablespoon of salt, to a boil. Add the cauliflower florets to the boiling water and cook for 6–7 minutes, depending on their size. Then remove them and immediately immerse them in a bowl of water and ice.
• 3
  Add the broccoli florets to the saucepan with boiling water and cook for 5-6 minutes, depending on their size. Remove the cauliflower from the ice water and replace it with the broccoli. If necessary, add a few ice cubes to the water. Let cool for 5 minutes. Drain the cooled vegetables in a colander.
• 4
  Peel and halve the onion.
• 5
  Pour milk into a saucepan, season with salt and pepper, add the halved onion and nutmeg. Bring to a boil and cook for 3 minutes.
• 6
  In a saucepan, melt the butter over medium heat. Add the flour and stir for 2 minutes. This will create a light roux.
• 7
  Remove the onion from the milk and, stirring constantly, pour the milk into the roux. Season with salt to taste and let it cook for 2 minutes over low heat. Then blend with an immersion blender. This will create a smooth béchamel.
• 8
  Arrange the cooked cauliflower and broccoli in a baking dish, pour the béchamel over them, and sprinkle with grated Parmesan. Bake in the preheated oven for 5 minutes.