Cheat’s cauli ’n’ broc cheese
- Preparation and cooking time
- Serves 4
- 650g frozen cauliflower and broccoli florets
- 250g mascarpone
- 1 tbsp plain flour
- 100ml milk
- 75g grated parmesan (or vegetarian alternative), plus extra for sprinkling
- 2 tbsp wholegrain mustard
- STEP 1
Cook the frozen cauliflower & broccoli florets in a pan of boiling water for 5 mins until tender, then drain and steam-dry.
- STEP 2
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.
- STEP 3
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.