Cauliflower and broccoli cheese recipe
 Cauliflower and broccoli cheese is a simple meat-free supper that’s easy to make and tastes delicious. You can use any cheese you like for this recipe, odds and ends from the fridge are fine. This recipe is part of a budget meal plan for two. In March 2023, this recipe was costed at an average of £2.50 when checking prices at five UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. ½ medium cauliflower (around 400g/14oz)½ head broccoli (around 175g/6oz)30g/1oz butter30g plain flour400ml/14fl oz milk50g/1¾oz mature cheddar, finely gratedsalt and ground black pepper2 slices bread, and butter, to serve (optional) ½ medium cauliflower (around 400g/14oz) ½ head broccoli (around 175g/6oz) 30g/1oz butter 30g plain flour 400ml/14fl oz milk 50g/1¾oz mature cheddar, finely grated salt and ground black pepper 2 slices bread, and butter, to serve (optional) Method Fill a large saucepan with water a third of the way, cover with a lid and bring to the boil over a high heat. Using a small knife, cut the cauliflower into florets, halving or quartering any large ones. You’ll need them all to be roughly the same size. Do the same with the broccoli. You can even thinly slice the stems if you like – handy if your vegetables are a little smaller than recommended and great for avoiding waste.Add the cauliflower and broccoli, and sliced stems if using, to the water and return to the boil. Reduce the heat and simmer, covered with a lid, for about 4 minutes, or until the florets are tender when tested with the tip knife.Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Cook the flour and butter together for a few seconds, stirring, then gradually add the milk, just a little at a time, stirring all the time until it is all used. (Adding the milk slowly will help ensure your sauce is smooth and lump free.) Increase the heat and simmer gently for 1 minute, stirring constantly.Add roughly half the grated cheese to the sauce and cook for 1 minute more, stirring constantly with a wooden spoon until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper to taste.Drain the vegetables in a colander or large sieve then tip into a shallow ovenproof dish. Pour the sauce over. Sprinkle with the remaining cheese and place under a hot grill for 2–3 minutes, or until lightly browned. Don’t worry if you don’t have a grill, serve as soon as you’ve sprinkled with the cheese. Serve with freshly buttered bread if you like. Fill a large saucepan with water a third of the way, cover with a lid and bring to the boil over a high heat. Fill a large saucepan with water a third of the way, cover with a lid and bring to the boil over a high heat. Using a small knife, cut the cauliflower into florets, halving or quartering any large ones. You’ll need them all to be roughly the same size. Do the same with the broccoli. You can even thinly slice the stems if you like – handy if your vegetables are a little smaller than recommended and great for avoiding waste. Using a small knife, cut the cauliflower into florets, halving or quartering any large ones. You’ll need them all to be roughly the same size. Do the same with the broccoli. You can even thinly slice the stems if you like – handy if your vegetables are a little smaller than recommended and great for avoiding waste. Add the cauliflower and broccoli, and sliced stems if using, to the water and return to the boil. Reduce the heat and simmer, covered with a lid, for about 4 minutes, or until the florets are tender when tested with the tip knife. Add the cauliflower and broccoli, and sliced stems if using, to the water and return to the boil. Reduce the heat and simmer, covered with a lid, for about 4 minutes, or until the florets are tender when tested with the tip knife. Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Cook the flour and butter together for a few seconds, stirring, then gradually add the milk, just a little at a time, stirring all the time until it is all used. (Adding the milk slowly will help ensure your sauce is smooth and lump free.) Increase the heat and simmer gently for 1 minute, stirring constantly. Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Cook the flour and butter together for a few seconds, stirring, then gradually add the milk, just a little at a time, stirring all the time until it is all used. (Adding the milk slowly will help ensure your sauce is smooth and lump free.) Increase the heat and simmer gently for 1 minute, stirring constantly. Add roughly half the grated cheese to the sauce and cook for 1 minute more, stirring constantly with a wooden spoon until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper to taste. Add roughly half the grated cheese to the sauce and cook for 1 minute more, stirring constantly with a wooden spoon until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper to taste. Drain the vegetables in a colander or large sieve then tip into a shallow ovenproof dish. Pour the sauce over. Sprinkle with the remaining cheese and place under a hot grill for 2–3 minutes, or until lightly browned. Don’t worry if you don’t have a grill, serve as soon as you’ve sprinkled with the cheese. Serve with freshly buttered bread if you like. Drain the vegetables in a colander or large sieve then tip into a shallow ovenproof dish. Pour the sauce over. Sprinkle with the remaining cheese and place under a hot grill for 2–3 minutes, or until lightly browned. Don’t worry if you don’t have a grill, serve as soon as you’ve sprinkled with the cheese. Serve with freshly buttered bread if you like. Recipe tips If you have a whisk you can whisk the sauce ingredients all at once over a medium heat for 3–4 minutes, or until smooth and thick. Use a silicone whisk if you have a non-stick pan. You can use any cheese you like for this recipe, odds and ends from the fridge are fine. Mature cheeses will give a stronger flavour. If you have cream leftover from the creamy mushroom recipe when following the Budget meal plan for two, you can stir it into the sauce to make it extra rich. If you don’t have a large enough pan to cook the vegetables together, cook in two smaller pans or in batches instead. As a vegetable accompaniment to a main meal, the recipe will serve 3–4 portions.