Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious … Check This Amazing Recipe: Cauliflower and broccoli cheese
How to Make Cauliflower and broccoli cheese
less than 30 mins
10 to 30 mins
- ½ medium cauliflower
- ½ head broccoli
- 30g/1oz butter
- 30g plain flour
- 400ml/14fl oz milk
- 50g/1¾oz mature cheddar
- salt and ground black pepper
- 2 slices bread, and butter
Fill a large saucepan with water a third of the way, cover with a lid and bring to the boil over a high heat.
Using a small knife, cut the cauliflower into florets, halving or quartering any large ones. You’ll need them all to be roughly the same size. Do the same with the broccoli. You can even thinly slice the stems if you like – handy if your vegetables are a little smaller than recommended and great for avoiding waste.
Add the cauliflower and broccoli, and sliced stems if using, to the water and return to the boil. Reduce the heat and simmer, covered with a lid, for about 4 minutes, or until the florets are tender when tested with the tip knife.
Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Cook the flour and butter together for a few seconds, stirring, then gradually add the milk, just a little at a time, stirring all the time until it is all used. (Adding the milk slowly will help ensure your sauce is smooth and lump free.) Increase the heat and simmer gently for 1 minute, stirring constantly.
Add roughly half the grated cheese to the sauce and cook for 1 minute more, stirring constantly with a wooden spoon until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper to taste.
Drain the vegetables in a colander or large sieve then tip into a shallow ovenproof dish. Pour the sauce over. Sprinkle with the remaining cheese and place under a hot grill for 2–3 minutes, or until lightly browned. Don’t worry if you don’t have a grill, serve as soon as you’ve sprinkled with the cheese. Serve with freshly buttered bread if you like.