how do I make cauliflower/broccoli cheese bake without having mushy veg?

[deaconblue]

I want to make a vegetable gratin thing to serve with roast lamb or pork (whichever Tesco has a deal on) but whenever I try I end up with mushy veg. How long do you cook your cauliflower or broccoli for so that once it has been in the oven in cheese sauce for a while the vegetables are still al dente??

Cauliflower is much better than broccoli for this, unless you mean romanesco broccoli (which is similar to a cauliflower, but pale green rather than white).

You need to parboil the cauliflower or romanesco whole, with leaves removed, for ten minutes. Then leave to cool and cut into neat florets. Lay the florets in a large flat gratin dish in one tightly packed layer, and then pour over your cheese sauce and put in a very hot oven for 15 minutes. You can sprinkle some grated cheese on top for the last 5 minutes if you like.

Instead of boiling the cauli/ broccoli, steam them. Keep checking while steaming and stop when they are almost al dente (broccoli will cook faster than cauliflower). Then in the oven with the cheese sauce.

I would say don't even put it in the oven - it's overkill. Provided the vegetables are freshly cooked and the sauce is hot, all you need to do is sprinkle on some extra cheese and grill.

After steaming or boiling I always leave the veg in a colander to cool - is surprising how much water will drain away. Also only lightly cook, veg needs to be pretty firm still. When cold cover with cheese sauce then oven, just not for too long.

what cogito said - never put it in the oven!

I do what fergoose does, drain, pack into hot dish, sauce and oven for a while.

I do it the other way round - never cook the veg before it goes in the oven. Just put raw veg in dish (I like cauli, broccoli and leek), pour over cheese sauce, sprinkle on a mix of grated cheese and breadcrumbs and stick in the oven. I do it for 45 mins but if you want the veg firmer you could do for 30 mins or so.