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Cauliflower and broccoli cheese recipe

11 ratings

Jamie says: "Always a favourite in the Oliver household, I’ve ramped up the veg in this delicious twist on the classic. Feel free to add kale, spinach, cavolo nero or even frozen peas – it all works!" See method

Serves 4
20 mins to prepare and 1 hr to cook
269 calories / serving
Vegetarian

Ingredients

1 leek
2 cloves of garlic
olive oil
1 knob of unsalted butter
2 tablespoons plain flour
500ml semi-skimmed milk
1 whole nutmeg, for grating
75g mature Cheddar cheese
1 head of broccoli (375g)
½ a head of cauliflower (400g)

Each serving contains

Energy
565kj
269kcal 13%
Fat
18g 26%
Saturates
8g 38%
Sugars
6g 6%
Salt
0.4g 7%

of the reference intake
Carbohydrate 18.2g Protein 14.2g Fibre 5.2g

Method

Preheat the oven to 180°C/350°F/gas 4. Trim, halve and wash the leek, and peel the garlic, then finely slice and place in a medium pan on a medium heat with 1 tablespoon of oil. Fry for 10 minutes, or until softened, stirring regularly.
Make a roux. Add the butter, allow to melt, then stir in the flour, followed slowly by the milk. Finely grate in a little nutmeg, then simmer for 5 minutes, or until slightly thickened, stirring regularly. Grate in most of t he Cheddar, then season to taste with a pinch of sea salt and black pepper.

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Break the broccoli and cauliflower into florets, discarding any tough stalky bits and finely slicing the rest. Blanch the cauliflower in a saucepan of boiling, salted water for 6 minutes, then add the broccoli and blanch for a further 4 minutes. Drain, then arrange in a 20cm x 25cm baking dish, pour over the white sauce and gently mix to coat.
Grate over the remaining Cheddar, then bake for 40 minutes, or until golden and cooked through.