A Classic Broccoli & Cauliflower Cheese

January 23, 2017

 

 

Broccoli and Cauliflower Cheese has always been a favourite of mine especially when I was a child. My Mum would make this as a side dish either along side one of her amazing roasts or fish dishes. It is also a great dish to create for a weaning baby because it is full of the goodness from the vegetables and the calcium from the milk and cheese. You can make a big batch of this dish and reheat the next day or even freeze for another day as well as placing it into small pots for your baby.

Some people are put off making broccoli and cauliflower cheese because of the cheese sauce part and yes it is a little tricky but once you have made it once it gets easier the second time and so on. The trick is to make it slowly adding the milk bit by bit, which I will elaborate on more in the method section. This is such a warming meal for the colder months and a great way to eat your broccoli and cauliflower and my children love it, so if you have fussy eaters give this a go.

So here is my recipe for A Classic Broccoli and Cauliflower Cheese for the whole family..

INGREDIENTS

(serves 4-5 as a side dish)

Broccoli Crown, 300grams

Cauliflower Crown, 300grams

1 heaped tbsp Unsalted Butter

4 heaped tbsp Plain Flour

900ml Whole Milk

100grams Cheddar Cheese, grated

4 heaped tbsp Parmesan Cheese, grated

METHOD

Pre-heat fan oven 180 degrees

Cut and wash the broccoli and cauliflower into smaller portions and in a steamer, steam the vegetables until they are soft and ready to eat

Meanwhile, make your cheese sauce. In a microwaveable jug warm up the milk until it is hot

On a medium to low heat add the butter to the saucepan and melt (do not brown or burn)

Take the saucepan off the heat and add the flour (it will go all pasty)

With a wooden spoon slowly add the milk and make the flour mixture into a paste, adding a little more milk each time, smoothing out any lumps with the back of the spoon, once you have about a quarter of the milk in the pan, use a handheld whisk or an electric whisk (one suitable to use in your saucepan) and whisk the rest of the milk in slowly making sure your whisking out any lumps (this is  a slow process but it is worth it)

Once you have added all the milk, return the pan to a medium heat and continue to stir the mixture with the wooden spoon until it starts to thicken up (stir regularly so it doesn’t start sticking to the bottom of the pan and burn your mixture) this may take about 5-10 minutes

When the mixture has started to thicken, stir in 3 quarters of the cheddar cheese and all the parmesan and mix well until the mixture is a creamy consistency

In an oven proof dish, place the broccoli and cauliflower together and pour over the cheese sauce and sprinkle over the rest of the cheese evenly and a little parmesan too (this will make the top go a little crispy)

Place into the middle of the pre-heated oven and bake for around 15 minutes until the cheese has melted and browned

Serve hot with your roast dinner or some fish cakes and enjoy!

Fancy something sweet but healthy for dessert? Check out last weeks recipe Chocolate & Raisin Oat Cookies great for the whole family.

 

Love & Light

 

Leave a Reply

Your email address will not be published.