This is pure, unashamed, comfort-food indulgence! Don’t be scared of making the sauce — it takes minutes.
1 large head cauliflower, broken into florets
head broccoli, broken into florets
50g/2oz plain flour
500ml/18fl oz of warm milk
150g/5oz of cheddar cheese
1 tsp Dijon mustard
Sea salt and ground black pepper
Pre-heat the oven to 190°C/375°F/Gas Mark 5. Bring a pot of water to the boil, then add the cauliflower and broccoli florets and cook for no longer than two to three minutes — they should still have a good bite to them, as they will finish cooking in the oven. Drain them under cold water and set aside.
In a saucepan, melt the butter and stir in the flour quickly so you have a smooth paste. Gradually whisk in the warm milk and bring to the boil. Reduce the heat to a steady simmer for two minutes until the sauce becomes thick.
Remove from the heat and add in the cheese, Dijon mustard and season with sea salt and ground black pepper. Place the cauliflower and broccoli in a high-sided baking dish and pour over the cheese sauce. Top with a little extra grated Cheddar and another sprinkle of ground black pepper.