Tenderstem broccoli & cauliflower gratin
- 400g pack cauliflower florets
- 2 x 250g packs Tenderstem broccoli
- 50g butter
- 3 tbsp cornflour
- 450ml milk
- Pinch mustard powder
- 2 tbsp chopped parsley
- 25g breadcrumbs made from gluten-free bread
Put the cauliflower in a pan and cover with water. Bring to the boil and simmer for 8 minutes, adding the broccoli halfway through. Drain well.
Preheat the grill. Melt the butter in a pan. Mix the cornflour into a smooth paste with a little of the milk, then add it to the rest of the milk, along with the mustard powder. Slowly whisk this into the butter and cook, stirring, until it boils and thickens. Stir in the parsley and season to taste.
Put the vegetables in an ovenproof dish and pour over the sauce. Sprinkle on the crumbs and grill for 5-7 minutes, until golden on top and the sauce is bubbling.