Broccoli and Cauliflower Haloumi Bake

Yum! We’re so grateful to Jacq of The Brown Paper Bag for creating this scrumptious recipe. It’s super yummy and, best of all, incredibly healthy and nourishing for you and your baby. Enjoy it as a side dish and then reheat for lunch the next day.

| Serves 4-6 as a side |

Ingredients

1 small (350g) head broccoli, chopped into florets

Half head (400g) cauliflower, chopped into florets

¼ cup extra virgin olive oil

400g organic canned butter beans, rinsed and drained

75g butter

⅓ cup (42g) arrowroot flour

3 cups (750ml) almond milk or milk of choice

4 tbsp nutritional yeast or grated parmesan

2 tsp dijon mustard

½ cup(58g) almond meal

80g haloumi, grated

3 tbsp dukkah

Method

Heat oven to 200°C. Add the broccoli, cauliflower and olive oil to a lasagne dish. Toss to coat and place in oven for 30 minutes.

Once cooked, add the butter beans to the dish.

Meanwhile, melt butter in a saucepan over medium heat. Add arrowroot flour and cook, whisking for 2-3 minutes. Add milk, dijon and nutritional yeast (or parmesan if using) to the saucepan and bring to a low simmer, whisking continuously until the sauce thickens. Around 5-6 minutes.  

Season with salt and pepper, then pour over the broccoli and cauliflower and toss gently to coat it all. Sprinkle almond meal over the top and add grated haloumi.

Place in oven to cook for 20 minutes. Turn the grill on and grill the top for 5-6 minutes or until lightly golden. Once cooked sprinkle dukkah over the top and serve.