Name: Broccoli & cauliflower cheese
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: English
Ingredients: 1 small cauliflower leaves removed and broken into small florets; 1 small head broccoli broken into small florets; 50g butter; 50g flour; 1 tsp mustard powder; 500ml milk; 100g strong cheddar or vegetarian alternative; 2 tbsp snipped chives

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Broccoli & cauliflower cheese

Broccoli & cauliflower cheese

Lucy Netherton

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Serves 6

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.7 out of 5.65 ratingsRate

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Cauliflower cheese gets more colourful with the addition of broccoli in this super Sunday lunch side dish

Freezable

Egg-free

Nut-free

Vegetarian

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A star rating of 4.8 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

1 small cauliflower

leaves removed and broken into small florets
1 small head broccoli

broken into small florets

For the cheese sauce

50g butter
50g flour
1 tsp mustard

powder
500ml milk
100g strong cheddar

or vegetarian alternative
2 tbsp snipped chives

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Nutrition: per serving

kcal311
fat18g
saturates10g
carbs19g
sugars9g

low
fibre7g

high
protein15g
salt0.59g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. 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.
step 2

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.
step 3

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 for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.

Recipe from Good Food magazine, May 2011

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A star rating of 4.7 out of 5.65 ratings

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