Ingredients for Cauliflower & Broccoli Cheese
- 1 small cauliflower, broken into florets
- 1 small, broken into florets
- 60 g butter
- 60 g plain flour
- 1 heaped tsp mustard powder
- 500 g milk
- 100 g chedder cheese, grated
- 50 g Parmesan cheese, grated
- Salt to taste
- Ground black pepper to taste
- Small handful of chives, chopped
Cooking Instructions for making Cauliflower & Broccoli Cheese
Heat oven to 180c.
Parboil the cauliflower for 5 minutes in salted water and the broccoli for 3 minutes. Drain well and transfer to an oven proof dish.
To make the cheese sauce, melt the butter and once foaming add the flour. Cook for 1 minute, stirring continuously.
Remove from the heat and slowly, bit by bit, add the milk gently stirring constantly to remove any lumps.
Once half of the milk has been added, add the remaining milk to the pan.
Return the pan to a medium-low heat and stir constantly. Bring it to a boil, then reduce heat to low and cook for another 2 minutes until sauce has thickened and become smooth.
Add a little over half the chedder and all of the Parmesan to the sauce. Remove from heat once fully melted and add the chives. Season with salt and pepper to taste.
Pour the cheese sauce over the vegetables and sprinkle with the remaining grated cheese.
Cook for 30-40 minutes. Allow to rest for around 10 minutes.
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