Cheesy Broccoli and Cauliflower Bake
Ingredients
- 350 g broccoli
- 400 g cauliflower
- 150 g mature cheddar
- 500 ml whole milk
- 40 g plain flour
- 40 g butter
- 1 tsp English mustard
- 50 g breadcrumbs
- 0.25 tsp nutmeg
Nutrition (per serving)
- Calories
- 454 kcal
- Protein
- 20.9 g
- Carbohydrate
- 29.3 g
- of which sugars
- 10.4 g
- Fat
- 27.6 g
- of which saturates
- 16.7 g
- Fibre
- 5.2 g
- Salt
- 1.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Break the broccoli and cauliflower into florets and cook in boiling salted water for 4 minutes until just tender. Drain and place in a large baking dish.
- 2
Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, stirring constantly until the sauce is smooth and thick.
- 3
Remove from the heat and stir in three-quarters of the cheese, the mustard and nutmeg. Season generously.
- 4
Pour the cheese sauce over the vegetables, making sure everything is well coated.
- 5
Mix the remaining cheese with the breadcrumbs and scatter over the top. Bake for 20–25 minutes until golden and bubbling.
- 6
Rest for 5 minutes before serving alongside a simple tomato salad.
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