Cheesy Cauliflower and Broccoli Bake

This is pure, unashamed, comfort-food indulgence! Don’t be scared of making the  sauce — it takes minutes. Serves 4 1 large head cauliflower, broken into florets head broccoli, broken into florets 50g/2oz butter 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.   Bake in the oven for 20 minutes until the top is nice and golden. Serve in big hefty spoonfuls!

Continue reading >>