My go-to dish when I want something that reminds me of home = Broccoli Cauliflower Cheese.
I will let you determine how much you use because you know how much you eat and how many people you are cooking for.
- Brocolli, of course cut into florets.
- Cauliflower cut into florets.
- Steam the vegetables lightly as they will finish cooking when the sauce is added.
- Tomatoes for decoration.
For the Sauce:
- 2 tbsp Cornflour
- 1 oz/25gm Butter. I generally just slice it off the block so probably use a tad more
- 3/4 pint Milk
- Freshly Ground Pepper.
- 30z/70gm Cheddar cheese plus extra for topping.
- 2 tsp Dijon mustard.
- I have always used a flour/butter roux to make a white sauce and if that’s how you roll then that’s fine.
- My son’s version and now I have got used to it is easier. But am I going to tell him that, Nope!
- Mix cornflour to a smooth paste with a little of the milk set aside.
- Bring your milk to a slow boil, add the butter and let it melt.
- Now pour your cornflour mix into the milk in very small amounts stirring as you pour, repeating until all the cornflour is incorporated you now have a very smooth sauce.
- Season with Salt and pepper and add Dijon mustard again stirring all the time cook for 1-2 minutes stirring to cook off the taste of the cornflour.
- Stir in your cheese I use a strong English cheddar but you can use Gruyère cheese or another cheese of your choice or mix your cheeses.
- Experiment it’s good and taste.
- Put steamed vegetables into an ovenproof dish and pour over the cheese sauce. Grate some more cheese over the top you could also mix the cheese with breadcrumbs to make a crisper topping.
- Put halved small tomatoes or sliced larger ones around the edge of the dish.
- Yes, you will notice a gap. No, I didn’t run out of tomatoes. We have, he who shall remain nameless who doesn’t like tomatoes anywhere near his portion.
- I am saying no more!
Prepared, tried, and tested by Carol Taylor