Cheesy Cauliflower & Broccoli Bake
Ingredients
- 600 g cauliflower, cut into florets
- 400 g broccoli, cut into florets
- 150 g mature Cheddar, grated
- 500 ml whole milk
- 40 g plain flour
- 40 g butter
- 1 tsp English mustard
- 50 g fresh breadcrumbs
Nutrition (per serving)
- Calories
- 452 kcal
- Protein
- 21.6 g
- Carbohydrate
- 28.2 g
- of which sugars
- 11.3 g
- Fat
- 27.3 g
- of which saturates
- 16.6 g
- Fibre
- 6.3 g
- Salt
- 1.41 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. Blanch the cauliflower and broccoli in boiling salted water for 3 minutes, then drain well.
- 2
Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and simmer for 4–5 minutes until you have a thick, smooth sauce.
- 3
Remove from the heat, stir in 100g of the Cheddar and the mustard. Season well.
- 4
Arrange the vegetables in a large baking dish and pour the cheese sauce over evenly.
- 5
Mix the remaining Cheddar with the breadcrumbs and scatter over the top. Bake for 20–25 minutes until golden and bubbling.
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