This recipe is dead easy, and there are ways to make it even easier. If you don’t want to make your own bechamel sauce, you can easily buy a pre-made pasta sauce and add some turmeric and cayenne to it.


Half a cauliflower roughly chopped

Half a broccoli roughly chopped

1 Red Pepper diced

1 courgette sliced

6-7 Mushrooms sliced

Any other veggies you like

A tomato

1/2  cup of grated cheese

For the Bechamel sauce:

1 Tbsp Butter

1 Tbsp Flour


1/4 cup of grated cheese

1 Tsp Cayenne Pepper (adjust for your tastes)

1 Tsp Turmeric

Salt and Pepper to taste

To make the bechamel:

Melt butter in a saucepan. Stir in an equal amount of flour and cook the mixture for just under a minute – known as a roux.

Stir in the milk, a little at a time, making sure to stir continuously so that no lumps form. Continue to stir and bring the mixture to the boil, until the mixture thickens. Add in half of the cheese, and the cayenne and turmeric, salt and pepper. Heat for a few more minutes.

Just a tip: you can do this in the microwave, just heat it for 30 seconds at a time, then stir. It may become a bit more lumpy though.

Then just put it all together:

Pre-heat the oven to 180°. Steam the broccoli and cauliflower so they are a bit al dente, then mix them and the other veggies into an oven-proof dish. Pour in the bechamel, add some sliced tomato, and sprinkle on the cheese. Bake for 20 minutes or until golden on top.