Cauliflower & broccoli cheese

AuthorNicolaCategory, DifficultyBeginner

Classic vegetarian comfort food. Can be used as a main meal or as a side dish.

Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins

 1 cauliflower
 1 head of broccoli
 2 tbsp Flora light
 2 tbsp Plain flour
 500 ml Skimmed milk
 1 tsp Wholegrain mustard (heaped)
 45 g Strong cheddar cheese
 2 tbsp Panko or other breadcrumbs

Prep the veg
1

Put the oven on to preheat at 200 degrees. Cut the cauliflower and broccoli into florets. Put these in a large pan and add water; simmer until tender - around 10 minutes.

Make the sauce
2

Put the flora (or other low fat spread) into a medium saucepan on a low heat and allow to melt. Add the flour and stir to combine. Cook, stirring, for a minute or so.

3

Add the milk gradually, stirring all the time with a whisk to break up the flour mixture and blend the milk in. Add more milk each time the sauce re-thickens.

4

Do this until you have a nice thick sauce consistency. If you feel it's not getting thick enough, mix a bit more flour with some milk and slowly pour in, stirring all the time. Do this a little at a time to avoid over-thickening the sauce. Lumpy sauce can be rescued by passing it through a sieve.

5

When the sauce is ready, add salt and pepper and grate around 2/3 of the cheese into the pan. Then stir in the mustard.

Assemble
6

Drain the cauliflower and broccoli and tip into a baking dish. Pour the sauce over the vegetables, trying to coat all the florets.

7

Sprinkle the panko breadcrumbs on top, and grate the rest of the cheese over it.

8

Bake in the oven on a high shelf until golden and a bit crispy around the edges. Serve in warm bowls. Some crusty bread goes well alongside.

Ingredients

 1 cauliflower
 1 head of broccoli
 2 tbsp Flora light
 2 tbsp Plain flour
 500 ml Skimmed milk
 1 tsp Wholegrain mustard (heaped)
 45 g Strong cheddar cheese
 2 tbsp Panko or other breadcrumbs

Directions

Prep the veg
1

Put the oven on to preheat at 200 degrees. Cut the cauliflower and broccoli into florets. Put these in a large pan and add water; simmer until tender - around 10 minutes.

Make the sauce
2

Put the flora (or other low fat spread) into a medium saucepan on a low heat and allow to melt. Add the flour and stir to combine. Cook, stirring, for a minute or so.

3

Add the milk gradually, stirring all the time with a whisk to break up the flour mixture and blend the milk in. Add more milk each time the sauce re-thickens.

4

Do this until you have a nice thick sauce consistency. If you feel it's not getting thick enough, mix a bit more flour with some milk and slowly pour in, stirring all the time. Do this a little at a time to avoid over-thickening the sauce. Lumpy sauce can be rescued by passing it through a sieve.

5

When the sauce is ready, add salt and pepper and grate around 2/3 of the cheese into the pan. Then stir in the mustard.

Assemble
6

Drain the cauliflower and broccoli and tip into a baking dish. Pour the sauce over the vegetables, trying to coat all the florets.

7

Sprinkle the panko breadcrumbs on top, and grate the rest of the cheese over it.

8

Bake in the oven on a high shelf until golden and a bit crispy around the edges. Serve in warm bowls. Some crusty bread goes well alongside.

Cauliflower & broccoli cheese

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