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.)
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.