Ingredients
½ cauliflower head, smallest tender leaves reserved
½ broccoli head
10g butter
10g plain flour
1 tsp Dijon mustard
125ml full-fat milk
40g cheddar cheese, grated
Salt and ground black pepper
Instructions
- Break cauliflower and broccoli into florets and slice stalks. Bring a saucepan of salted water to a boil and cook vegetables for 2 minutes until just tender. Drain well and set aside.
- Melt butter in a small saucepan, stir in flour, and cook for 1 minute until bubbling.
- Add mustard, then gradually whisk in milk until smooth. Boil for 1 minute until thickened, adding splash of water if needed.
- Turn off heat, stir in 30g cheese, and season with salt and pepper.
- Preheat grill to highest setting. Arrange vegetables and reserved leaves in a small ovenproof dish, pour over sauce, and sprinkle with remaining cheese.
- Grill for 2 minutes until golden and bubbling. Alternatively, pour sauce over vegetables, sprinkle cheese, and serve without grilling.
Notes
- Swap cheddar for Red Leicester or Gruyère for different flavors.
- Add a pinch of nutmeg to the sauce for warmth.
- Mix in cooked pasta for a heartier meal.
- Sprinkle breadcrumbs before grilling for crunch.
- Prep Time: Under 30 minutes
- Cook Time: Under 10 minutes
- Category: Main or Side Dish
- Method: Boiling, Grilling
- Cuisine: Comfort Food, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg
