Broccoli & Cauliflower Cheese2015-02-19
- Prep Time : 5m
- Cook Time : 35m
- Ready In : 40m
- 1 medium head of cauliflower
- 1 medium head of broccoli
- 300 ml (1/2 Pint) of cheese sauce - use half the quantity from this recipe
- 1/2 tsp wholegrain mustard
- 2 slices bread, crumbled into breadcrumbs
- 30g grated cheese
Put the oven on to gas mark 4 (180°C / 350°F ) so it can heat up. Detach the individual broccoli florets from the main stalk. Remove the outer leaves from the cauliflower and cut off individual florets about the same size.
Add the broccoli and cauliflower florets to a saucepan of boiling water, cover with lid, and allow to simmer for about 5 minutes. Drain off the water and tip the vegetables into an ovenproof dish.
Stir the wholegrain mustard into the cheese sauce, pour over the vegetables and sprinkle the top with breadcrumbs and cheese. Bake in the oven for 30 minutes until the sauce is bubbling and the top is golden and crisp.
TIP: Make breadcrumbs using bread at last a day old. Toast lightly and then break it up into crumbs with your fingers. Children can help with this (allow the toasted slices to cool first).
TRY THIS: For baby-led weaning, serve florets of broccoli and cauliflower with some of the cheese sauce as a dip (or mash it).