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.
Servings: 6 people
Calories: 298kcal
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
Instructions
- 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
Energy: 298kcal | Fat: 11g | Saturated Fat: 6g | Carbs: 21g | Sugar: 8.3g | Fibre: 6.2g | Protein: 26g | Salt: 1g | Serving: 343g