Raclette with Cauliflower and Broccoli

Ingredients

• 300 g cauliflower florets
• 300 g broccoli florets
• 100 ml Vegetable broth
• 1 tsp lemon juice
• Salt
• 3 tbsp almond flakes
• 1 tbsp Raisins
• 150 g Gouda cheese (slices)

Instructions

1. 1.

   Clean and wash the florets, then cut them in half. Bring 50 ml water with the vegetable broth and lemon juice to a boil, add the broccoli florets and simmer for about 3 minutes (blanch). After one minute add the cauliflower. Remove the florets and shock them in ice water. Drain and season with salt.

2. 2.

   Toast the almond flakes in a dry pan until lightly brown. Mix the raisins with the almond flakes and the vegetable florets, then serve in small bowls. Cut the Gouda into pan‑sized pieces and place on the table as well. Fill the raclette pans with the vegetable mixture, top with cheese, and bake for 6 minutes to your liking.