1 medium head cauliflower
1 medium head broccoli
300 ml (1⁄2 pint) of cheese sauce (half quantity in linked recipe)
1⁄2 tsp wholegrain mustard
2 slices bread, crumbled into breadcrumbs (see Top tips)
30g (2 tbsp) grated cheese
Chopping board
Knife
Saucepan with lid
Ovenproof dish
Teaspoon
Broccoli & cauliflower 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 the breadcrumbs and cheese. Bake in the oven for 30 minutes until the sauce is bubbling and the top is golden and crisp.
- As a main meal, serve with some crusty bread or pasta
- Serve as a side dish with chicken, fish or meat. (Halve the recipe ingredients if planning to use as a side dish)
- Mash for babies, or serve florets of broccoli and cauliflower with some of the cheese sauce in a bowl as a dip
- Make breadcrumbs by using bread at least 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)
