Page 8 - Veggiefood Presentation

Broccoli &

cauliflower cheese

Ingredients Method

1 small cauliflower, leaves In a very large saucepan, cook the
removed and broken into small cauliflower in boiling salted water for 5
florets minutes. Then add the broccoli and cook
for 3 minutes more. Drain well and

1 small head broccoli, broken into transfer to a large ovenproof dish.
small florets

To make the cheese sauce, melt the
For the cheese sauce butter in a small pan. When foaming,

add flour and mustard powder, and cook
40g butter for 1 min, stirring constantly. Take off
the heat and add the milk, a little at a

40g flour time, stirring constantly to get rid of any
lumps. Once half the milk has been
added, return to the heat and add the
½ tsp mustard powder
remaining milk. Keep stirring and bring
to the boil, then turn down to a simmer
400ml milk and cook for 2 minutes, until thickened

and smooth. Add most of the cheese
50g vegetarian cheese and some seasoning then take off the
heat and add the chives.
Chives

Pour the sauce over the vegetables and
sprinkle with the remaining cheese. This
can be done the day before and kept
covered in the fridge. Cook in the oven
until bubbling, allowing an extra cooking
time if from the fridge