Cauliflower and broccoli gratin

Preheat the oven to 180 °C.

Prepare the vegetables: divide the cauliflower head into small florets, and chop the broccoli (500 g), separating the stalk from the stem.

Blanch the cauliflower and broccoli in a pot of boiling water for one minute, then drain all the water.

In one bowl, beat 1 egg. In another, lightly whip the heavy cream (300 ml).

Add the beaten egg to the cream, grated cheddar or Gruyère cheese (150 g), chopped dill, spices, and salt.

Mix all the ingredients until smooth.

Grease a baking dish with oil (1 tbsp) and place the blanched vegetables in it.

Pour the prepared sauce over the vegetables.

If desired, add halved cherry tomatoes (130 g), placing them cut side up. Sprinkle with walnuts (25 g) and almond crumbs (1 tsp) on top.

Bake until golden brown, about 20–30 minutes.