- 1 small cauliflower, leaves removed and broken into small florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 1 small head broccoli, broken into small florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
For the cheese sauce
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 1 tsp mustard powder
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 500ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 100g strong cheddar, or vegetarian alternative
- 2 tbsp snipped chives
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In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven with the pork for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge. Serve with the pork.