Cauliflower & Broccoli Gratin With Blue Cheese

I rustled this up on Monday night - another tried & tested Delia Smith recipe, which is very simple to make, and tastes fantastic. No cooking last night, as I was at Molineux. This serves 4.
Before we crack on, a few things . I'd say the salt is optional- it's fairly salty anyway, so leave it out if you're trying to cut down- it does nothing in terms of cooking science in this dish.
Also, the blue-cheese sauce is a straightforward bechamel sauce with added cheese. It's simple to make, but I was all out of flour, and used a pre-made sauce. I also substituted Gorgonzola for Roquefort, and instead of parsley, used basil. All good.

Ingredients:

10 oz (275 g) cauliflower florets
10 oz (275 g) broccoli florets
1 tablespoon olive oil
2 medium onions, peeled and sliced into 8 through the root
10 fl oz (275 ml) brown basmati rice
1 pint (570 ml) boiling vegetable stock
1 rounded teaspoon salt

For the blue cheese sauce:
4 oz (110 g) Roquefort, cubed
1 pint (570 ml) milk
1½ oz (40 g) butter
1½ oz (40 g) plain flour
pinch of cayenne pepper
a little freshly grated nutmeg
salt and freshly milled black pepper

For the topping: 1 oz (25 g) Parmesan, finely grated
½ oz (10 g) fresh breadcrumbs
1 level tablespoon finely chopped fresh parsley


Method:

Get a frying pan (with a lid) onto a medium heat, and cook the onions gently - about 4 mins.
Stir in the rice - don't bother to wash it- that only applies to old-school rice production techniques. The excess starch is already removed when being processed. Mix the rice around, so its slightly coated in oil, and add the hot stock & salt. Stir once, cover with the lid, and cook for 45 mins on lowest heat. Don't interfere with the rice again 'til it's cooked! If you stir it, you'll make it sticky, releasing starch from the broken grains. And that's a no-no.

If you're not cutting corners like I did, make the sauce.
Put the milk, butter, flour & cayenne pepper in a saucepan, whisk it over a medium heat, until the sauce is thick, smooth & glossy. Cook for another 5 mins on lowest heat.
Whisk in the cheese, & season with salt & pepper and nutmeg.

Meanwhile....pre-heat the grill to its highest setting. Then steam the cauliflower for 4 mins, and add the broccoli, and steam them both for another 4 mins.

Put the rice in an ovenproof baking dish, then put the broccoli & cauliflower on top, pour over the sauce, and top with the parsley & breadcrumbs. Stick it under the grill for about 3 mins.

That's a great, simple dish. Once the rice is cooking, you've got plenty of time to prep everything else, or go off and have a few drinks, of course.