Author Notes
We had a few veggies left in the fridge and a bit of cheese so decided to throw it all together for supper (and lunch tomorrow). This recipe is very flexible to whatever vegetables and cheese you have on hand. —reahpeah
Continue After Advertisement
Ingredients
-
1/2
Head of cauliflower, cut into flowerets
-
1/2
Head of broccoli, cut into flowerets
-
1 bunch
Red chard, stems removed and chopped
-
1/2 cup
Chopped eggplant
-
1-1/2 cups
Whole wheat couscous
-
2 cups
White sauce
-
1/2 cup
Parmesan
-
1/2 cup
Sharp cheddar shredded
-
1/3 cup
Cottage cheese
-
1/2 teaspoon
Curry powder
-
3-4 tablespoons
Bread crumbs
-
3-4 tablespoons
Parmesan
-
2 tablespoons
Olive oil
Directions
-
Combine all vegetables and couscous into a big bowl. Toss. Add in cottage cheese. Make white sauce (see note) add mustard powder, cheeses. Pour cheese sauce over vegetables and toss to coat evenly. Put mixture in greased stoneware (I needed to pans). Top with crumbs, cheese and then the oil olive.
-
Bake at 400 degrees for 30 minutes or until cauliflower is tender.
-
Note: to make white sauce melt 2-3 tablespoons of butter. Add a few tablespoons of flour. Whisk mixture for a few minutes on low heat until slightly brown. Add 1 1/2 cup milk and whisk. Keep on low heat until it thickens. Now you can add the cheese etc.
See what other Food52ers are saying.