Broccoli & Cauliflower Cheese Recipe

Peter and I are new converts to Broccoli and Cauliflower Cheese.

We tend to stay away from too creamy food with our roast but Stacey, our daughter-in-law, made us this recipe and we just love it. We were blown away! 😉 It was so delicious but then again, our Stacey is a very good cook.

It was a great compliment with roast pork, roast potatoes and lashing of gravy.

Really lovely.

Ingredients

Broccoli & Cauliflower Cheese Recipe

Ingredients

1 small cauliflower, broken into small florets
1 small head broccoli, broken into small florets

For the cheese sauce
50g butter
50g flour
1 tsp mustard powder
500ml milk
100g strong cheddar, or vegetarian alternative
2 tbsp snipped chives
Salt & Pepper

 

Method

In a saucepan, boil two cups of salted water, add the cauliflower and cook until sligthly tender. Drain.

Using another saucepan, boil two cups of salted water as well and add the broccoli and cook until just about tender.  Drain.

Transfer both the cauliflower and broccoli into a large ovenproof ceramic dish.

Make the cheese sauce by melting the butter in a small pan until a low heat.

Add flour and mustard powder, and cook for 1 min, stirring continously.

Remove the pan from the  heat and add the milk gradually, stirring constantly to prevent lumps from forming.

When the lumps have gone, return the pan back to the stove and add what is left of the milk.

Keep stirring and bring to a  boil, then turn down the heat to a simmer; cook until thickened and smooth.

Add a handful of the grated cheese to the pan.

Season with salt and pepper and add the chives.

Pour the sauce over the vegetables and sprinkle generously with cheese on top.

Cook in the oven 35-40 mins until it has browned and bubbling.