Cauliflower and broccoli cheese

No matter how much your family claims to hate cauliflower and broccoli, they'll be eating great florets of the stuff with this easy recipe for cauliflower and broccoli cheese

Cauliflower cheese

Cauliflower cheese - also known as cauliflower gratin - is possibly the most comforting dish known to mankind. I exaggerate, perhaps. But there's something so homely and reassuring about cauliflower cheese. It's a wonderful winter warmer, is great a side dish to a roast dinner and is a tasty choice for a quick lunch. I don't know many (any) people who would stand up and claim cauliflower as their favourite vegetable. Yet, as the main ingredient in this dish, it's a winner.

I've combined it here with broccoli because you can never have too much leafy veg, and I think the splash of green is appealing and breaks up the visual blandness of an otherwise monochrome dish.

Cauliflower and broccoli cheese

 

And as they say, the secret is in the sauce. This easy recipe for cheese sauce is pretty much foolproof. It's the same one I use when I make Bechamel sauce for lasagna (also known as white sauce) - and if I want something a little less cheesy, I make it without the cheddar. Whichever version you choose, it's a creamy, unctuous delight! 

Cauliflower and broccoli cheese

For the cheese sauce (Bechamel)

55g salted butter

55g plain flour

1 tsp Dijon mustard

1 tsp salt

570 ml milk

80g cheddar cheese, grated

1) Melt the butter in a saucepan over a low heat. Add the flour and whisk together, then add the salt and Dijon mustard and gently whisk the mixture for about 2 minutes. This is called the roux; it should have the consistency of a paste.  

2) Turn the heat up to medium, add a quarter of the milk to the roux and whisk. The slowly add the rest of the milk and whisk furiously until the sauce is smooth.

3) Stir continuously with a spoon for about five minutes.

4) Remove from the heat, add the cheddar cheese and continue to stir until it has melted. You will know when the sauce is thick enough when it coats the back of the spoon. 

For the cauliflower and broccoli cheese

1 medium head of cauliflower, broken into small florets (I set the leaves aside to make pesto)

1 medium head of broccoli, broken into florets

1) Heat the oven to 220°C / 200°C fan

2) Bring a large saucepan of salted water to the boil. Add the cauliflower and broccoli, and cook for about 5 minutes until the vegetables are cooked but still retain a bit of bite.

3) Drain the cauliflower and broccoli, and transfer them to an ovenproof dish.

4) Pour the cheese sauce over the cauliflower and broccoli. At this point, you can sprinkle some breadcrumbs or Parmesan over the top for added texture.

5) Bake in the oven for 10 to 15 minutes, until the cheese is bubbling.