Broccoli & cauliflower cheese
Broccoli & cauliflower cheese might be a good recipe to expand your side dish collection. This recipe serves 6 and costs 74 cents per serving. One portion of this dish contains around 11g of protein, 16g of fat, and a total of 247 calories. 422 people have tried and liked this recipe. It is brought to you by BBC Good Food. A mixture of flour, chives, cauliflower, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 83%, this dish is outstanding. If you like this recipe, you might also like recipes such as Cauliflower Cheese Soup with Broccoli, Broccoli, Cauliflower, Carrots and Cheese, and Broccoli-Cauliflower Cheese Bake.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1 small head broccoli, broken into small florets
50g butter
1 small cauliflower, leaves removed and broken into small florets
100g strong cheddar, or vegetarian alternative
2 tbsp snipped chives
50g flour
500ml milk
1 tsp mustard powder
Equipment:
sauce pan
frying pan
Cooking instruction summary:
In a very large saucepan, cook thecauliflower in boiling salted water for5 mins. Then add the broccoli and cookfor 3 mins more. Drain well and transferto a large ovenproof dish.To make the cheese sauce, melt thebutter in a small pan. When foaming, addflour and mustard powder, and cook for1 min, stirring constantly. Take off theheat and add the milk, a little at a time,stirring constantly to get rid of any lumps.Once half the milk has been added,return to the heat and add the remainingmilk. Keep stirring and bring to the boil,then turn down to a simmer and cook for2 mins, until thickened and smooth. Addmost of the cheese and some seasoningthen take off the heat and add the chives.Pour the sauce over the vegetablesand sprinkle with the remaining cheese.This can be done the day before and keptcovered in the fridge. Cook in the ovenwith the pork for 35-40 mins until bubbling,allowing an extra 5-10 mins cooking timeif from the fridge. Serve with the pork.
Step by step:
1. In a very large saucepan, cook thecauliflower in boiling salted water for5 mins. Then add the broccoli and cookfor 3 mins more.
2. Drain well and transferto a large ovenproof dish.To make the cheese sauce, melt thebutter in a small pan. When foaming, addflour and mustard powder, and cook for1 min, stirring constantly. Take off theheat and add the milk, a little at a time,stirring constantly to get rid of any lumps.Once half the milk has been added,return to the heat and add the remainingmilk. Keep stirring and bring to the boil,then turn down to a simmer and cook for2 mins, until thickened and smooth.
3. Addmost of the cheese and some seasoningthen take off the heat and add the chives.
4. Pour the sauce over the vegetablesand sprinkle with the remaining cheese.This can be done the day before and keptcovered in the fridge. Cook in the ovenwith the pork for 35-40 mins until bubbling,allowing an extra 5-10 mins cooking timeif from the fridge.
5. Serve with the pork.
Nutrition Information:
