Lower-fat cauliflower and broccoli cheese
Nutrition Facts
each servingIngredients
all 9 types- 1 head broccoli, broken into florets (300g)
- 1 medium cauliflower, broken into florets (500g)
- 2 tsp rapeseed oil
- 1 onion, finely chopped
- 1 heaped tbsp plain flour
- 2 heaped tsp Dijon mustard
- 400ml skimmed milk
- 25g half-fat Cheddar + 50g grated, to top
- 1 tbsp grated Parmesan
Directions
4 steps in totalPreheat the oven to 180°C/gas 4. Add the cauliflower to a saucepan of boiling water and, after 3 minutes, add the broccoli. Cook a further 6 minutes until almost cooked but still firm. Drain and set aside.
Meanwhile, add the oil to a saucepan and cook the onion, soften for 3-4 minutes but don’t brown it. Sprinkle the flour over the onions, add the mustard and gently stir for 1 minute to coat all the onions.
Gradually pour in 100ml of the milk, mixing to ensure there are no lumps. As it starts to thicken, gradually stir in the rest of the milk until it becomes a sauce. Add the 25g of Cheddar and all the Parmesan, stirring until the cheeses have melted.
Arrange the broccoli and cauliflower in an ovenproof dish, pour the sauce over and top with the remaining Cheddar. Bake for 20-25 minutes, until the top has browned.
