Soft veg smothered in a silky cheese sauce, baked until bubbling and golden. Comfort food at its finest and a solid way to convert anyone suspicious of brassicas.
Ingredients (serves 4 as a side)
- 1 small cauliflower, broken into florets
- 1 small head of broccoli, broken into florets
- 25g butter
- 25g plain flour
- 400ml whole milk
- 100g mature cheddar, grated
- 1 tsp Dijon mustard (optional)
- Salt & pepper
- Extra cheese for topping (cheddar, parmesan or breadcrumbs)
Method
- Preheat the oven – Heat to 200°C (180°C fan) / gas mark 6.
- Cook the veg – Bring a large pan of salted water to the boil. – Add the cauliflower and cook for 3 minutes. – Add the broccoli and cook for 2 more minutes. – Drain and let steam-dry in a colander.
- Make the cheese sauce – In a saucepan, melt the butter, then stir in the flour to make a paste (roux). – Cook for 1–2 minutes over low heat, stirring constantly. – Gradually whisk in the milk, a little at a time, to avoid lumps. – Cook gently until thickened and smooth (about 5 mins). – Stir in the cheese, mustard (if using), and season with salt & pepper.
- Assemble and bake – Place the veg into a small baking dish. – Pour over the cheese sauce and stir gently to coat. – Sprinkle with extra cheese or breadcrumbs for crunch. – Bake for 20–25 minutes, until golden and bubbling.
Variations & Add-ins
| Add-in | What it adds |
|---|---|
| Crumbled blue cheese | Sharp richness |
| Cooked pasta | Make it into a veg-packed mac & cheese |
| Chopped leeks | Sauté first and mix into sauce |
| Nutmeg or cayenne | Add to sauce for depth or heat |
| Crispy bacon pieces | Sprinkle on top before baking |