Cauliflower and broccoli cheese recipe
 This is such a comforting classic – and the combination of cauliflower and broccoli makes sure this dish stands up in its own as a main course and not just as a side. This recipe is part of a Budget vegetarian meal plan for one. In October 2023 this recipe was costed at an average of £2.19 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. ½ cauliflower head, smallest tender leaves reserved½ broccoli head10g butter10g plain flour1 tsp Dijon mustard125ml/4fl oz full-fat milk 40g/1½oz cheddar, gratedsalt and ground black pepper ½ cauliflower head, smallest tender leaves reserved ½ broccoli head 10g butter 10g plain flour 1 tsp Dijon mustard 125ml/4fl oz full-fat milk 40g/1½oz cheddar, grated salt and ground black pepper Method Break the cauliflower and broccoli into florets, and slice the stalks. Bring a saucepan of water to the boil, season heavily with salt and boil the vegetables for 2 minutes until just tender. Drain and set aside.In a small saucepan, melt the butter and then add the plain flour. Stir well to combine and cook for 1 minute until it begins to bubble. Add the mustard, then slowly drizzle in the milk, whisking well between each addition. Boil for 1 minute after all the milk has been added, until the sauce has thickened. It should be just thicker than double cream – if it seems too thick, add 2–3 tablespoons water. Turn off the heat, add 30g/1oz cheese and stir. Season with salt and pepper. Preheat the grill to its highest setting. Transfer the broccoli and cauliflower florets and stalks to a small ovenproof dish. Nestle in the small cauliflower leaves. Pour the sauce over the vegetables and sprinkle over the remaining cheese. Grill for 2 minutes until golden and bubbling. If you don’t have a grill, simply pour the cheese sauce over the vegetables, sprinkle with cheese and enjoy. Break the cauliflower and broccoli into florets, and slice the stalks. Bring a saucepan of water to the boil, season heavily with salt and boil the vegetables for 2 minutes until just tender. Drain and set aside. Break the cauliflower and broccoli into florets, and slice the stalks. Bring a saucepan of water to the boil, season heavily with salt and boil the vegetables for 2 minutes until just tender. Drain and set aside. In a small saucepan, melt the butter and then add the plain flour. Stir well to combine and cook for 1 minute until it begins to bubble. Add the mustard, then slowly drizzle in the milk, whisking well between each addition. Boil for 1 minute after all the milk has been added, until the sauce has thickened. It should be just thicker than double cream – if it seems too thick, add 2–3 tablespoons water. Turn off the heat, add 30g/1oz cheese and stir. Season with salt and pepper. In a small saucepan, melt the butter and then add the plain flour. Stir well to combine and cook for 1 minute until it begins to bubble. Add the mustard, then slowly drizzle in the milk, whisking well between each addition. Boil for 1 minute after all the milk has been added, until the sauce has thickened. It should be just thicker than double cream – if it seems too thick, add 2–3 tablespoons water. Turn off the heat, add 30g/1oz cheese and stir. Season with salt and pepper. Preheat the grill to its highest setting. Transfer the broccoli and cauliflower florets and stalks to a small ovenproof dish. Nestle in the small cauliflower leaves. Pour the sauce over the vegetables and sprinkle over the remaining cheese. Grill for 2 minutes until golden and bubbling. If you don’t have a grill, simply pour the cheese sauce over the vegetables, sprinkle with cheese and enjoy. Preheat the grill to its highest setting. Transfer the broccoli and cauliflower florets and stalks to a small ovenproof dish. Nestle in the small cauliflower leaves. Pour the sauce over the vegetables and sprinkle over the remaining cheese. Grill for 2 minutes until golden and bubbling. If you don’t have a grill, simply pour the cheese sauce over the vegetables, sprinkle with cheese and enjoy. Recipe tips If this is the first dish with cauliflower you are making in the vegetarian meal plan, it’s best to halve the cauliflower now and remove all the leaves. Reserve the tender ones for this recipe, and keep the green outer leaves in the fridge for the Pasta e ceci recipe. The rest of the cauliflower and broccoli will be used in other recipes in the meal plan.