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Creamy cauliflower & broccoli bake

Creamy cauliflower & broccoli bake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal173
fat12g
saturates7g
carbs8g
sugars4g
fibre5g
protein8g
low insalt0.6g
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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

Method

  • STEP 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.)

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2013

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A star rating of 4 out of 5.8 ratings
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