Creamy cauliflower & broccoli bake

Creamy cauliflower & broccoli bake

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 8

Instead of cauliflower cheese, try this alternative with broccoli, crème frâiche, mustard, white wine and nutmeg

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
173
protein
8g
carbs
8g
fat
12g
saturates
7g
fibre
5g
sugar
4g
salt
0.6g

Ingredients

  • 1 large head of cauliflower, broken into florets
  • 1 vegetable stock cube
  • 1 large head broccoli, broken into florets
  • 200g tub crème fraîche
  • 1 tbsp wholegrain mustard
  • splash of white wine (if you have some)
  • generous grating nutmeg
  • 2 slices stale bread, whizzed into crumbs

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Method

  1. Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn’t be tender.)
  2. Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.

Recipe from Good Food magazine, January 2013

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Comments

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abcdefghijord's picture

Made this tonight, and my partner and I loved it. I didn't have any fresh breadcrumbs so grated a little fresh Parmesan on instead. I'm not a fan of nutmeg so didn't add that, or the reserved stock as when it came out of the oven there was a bit of liquid in the dish but other than that the crème fraîche went lovely and thick. I used wholegrain and Dijon mustard. Great alternative for cauliflower cheese! Will be making again.

paulabaumber's picture
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Great way to do something different with vegetables for a Sunday roast. I just halved the quantity for a smaller crowd. The recipe says reserve some of the stock, but doesn't actually say what it's for - I assumed it's for when the vegetables and creme fraiche are mixed together, in case a bit more liquid was needed. I used half fat creme fraiche as that's what I had in the fridge and it worked fine.

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