Ingredients
½ medium cauliflower (around 400g/14oz)
½ head broccoli (around 175g/6oz)
30g/1oz butter
30g plain flour
400ml/14fl oz milk
50g/1¾oz mature cheddar, finely grated
Salt and ground black pepper
2 slices bread and butter (optional, to serve)
Instructions
- Fill a large saucepan one-third full with water, cover with a lid, and bring to a boil over high heat.
- Cut cauliflower and broccoli into evenly sized florets; slice thick stems thinly.
- Add vegetables to boiling water, return to boil, then simmer covered for about 4 minutes until just tender.
- While vegetables cook, melt butter in a medium pan over low heat.
- Stir in flour and cook for a few seconds.
- Gradually add milk, stirring constantly to avoid lumps.
- Increase heat and simmer sauce gently for 1 minute, stirring constantly.
- Add half the grated cheese and stir until melted; add a splash of milk if too thick.
- Season sauce with salt and pepper.
- Drain vegetables well and transfer to a shallow ovenproof dish.
- Pour cheese sauce over vegetables and sprinkle with remaining cheese.
- Place under a hot grill for 2–3 minutes until golden and bubbly.
- Serve immediately, optionally with buttered bread.
Notes
- Use a mix of cheeses like Gruyère or Red Leicester for added depth.
- Add cream to the sauce for extra richness.
- Sprinkle breadcrumbs on top before grilling for texture.
- Include cooked ham, chicken, or canned tuna for added protein.
- Swap in other vegetables like Brussels sprouts, green beans, or carrots.
- Use gluten-free flour and bread for a gluten-free version.
- Prep Time: Less than 30 minutes
- Cook Time: 10–30 minutes
- Category: Main Dish / Side
- Method: Boiling, Sauce Making, Grilling
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 60mg
