Cauliflower and Broccoli Cheese with a Crunchy Crumb
Cauliflower and broccoli are smothered in a creamy mustard and cheese sauce, then finished with a golden, crunchy crumb topping. Comforting and full of flavour, it’s a delicious way to serve up plenty of veg for the whole family.
Ingredients
- 250g extra-mature reduced fat cheddar cheese (keep about ⅓ for the topping)
- 1 large head of cauliflower, cut into florets
- 1 head of broccoli, cut into florets
- Small knob of butter
- 3 tablespoons plain flour
- 400ml semi-skimmed milk
- 2 teaspoons of your favourite mustard
- 30g breadcrumbs
Method
Preheat the oven to 180°C, 160°C fan., Gas Mark 4.
Bring a large pan of water to the boil and cook the cauliflower and broccoli for 5-6 minutes, or until just cooked.
Drain the cauliflower and broccoli and allow to steam for a few minutes, before placing the cooked vegetables into a large ovenproof dish.
Using the same pan, on a gentle heat whisk the butter, flour and milk together until combined.
Increase the heat a little and add the mustard and ⅔ of the cheese. Stir with a wooden spoon for a few minutes on medium heat, or until the sauce has thickened.
Pour the sauce over the cauliflower and broccoli. Sprinkle over the remaining cheese and breadcrumbs.
Bake for 10-12 minutes, until brown and the sauce is bubbling.
Serve piping hot with a crunchy side salad.
Nutrition
Based on extra-mature reduced fat cheddar cheese, each serving provides:
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 298kcal | 11g (Medium) | 6g (Medium) | 8.3g (Low) | 1g (Low) |
| 15% | 16% | 30% | 9% | 17% |
% of the reference intake
Each serving also provides: 21g Carbohydrates | 26g Protein | 6.2g Fibre
Typical values per 100g: 87kcal Energy | 3.2g Fat | 1.7g Saturates
This recipe uses extra-mature reduced fat cheddar cheese. If other ingredients are used then the nutrition information may vary.
