- 650g frozen cauliflower and broccoli florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 250g mascarpone
- 1 tbsp plain flour
- 100ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 75g grated parmesan (or vegetarian alternative), plus extra for sprinkling
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 tbsp wholegrain mustard
Cook the frozen cauliflower & broccoli florets in a pan of boiling water for 5 mins until tender, then drain and steam-dry.
Heat grill to high. Put the mascarpone, plain flour, milk, grated Parmesan and wholegrain mustard in a large saucepan. Whisk until smooth and gently heat through.
Add the veg to the pan and stir everything together, then transfer to an ovenproof dish and scatter over a little more Parmesan. Put under the hot grill until golden and crisp.