Cauliflower and broccoli cheese bake
- 1 head broccoli, broken into florets
- 350ml semi skimmed milk
- 35g unsalted butter
- 1 clove garlic, finely chopped
- 35g plain flour
- 1tsp English mustard
- 140g Asda Mature British Cheddar, grated
- 1 cauliflower
- 40g bread, without crusts
- 1 sprig thyme, leaves only, plus extra to garnish
- 20g hazelnuts or almonds, chopped
Preheat the oven to 190C/170C Fan/Gas 5. Add the broccoli to a pan of boiling water and simmer for 10 mins or until tender, then drain. Add the milk, then blitz with a handheld blender until smooth.
Melt the butter in a saucepan. Add the garlic and cook over a low heat for 1 min. Add the flour and cook, stirring, for 2 mins until you get a thick paste. Add the mustard, then gradually stir in the broccoli-milk mixture. Heat to a simmer, stirring continuously. Remove from the heat, stir in 125g of the Cheddar and season with black pepper.
Cut the cauliflower into florets, discarding the leaves and hard stem. Add to a pan of boiling water, then simmer for 8-10 mins until just tender. Drain and put in an ovenproof dish. Pour over the cheese and broccoli sauce.
Blitz the bread and thyme in a processor to make crumbs. Mix with the nuts and the remaining cheese. Sprinkle over the sauce, along with the extra thyme leaves. Bake for 25-30 mins until the sauce is bubbling and the topping is toasted and golden.