By Claire
Nutritional Info(100g)
- Cauliflower
- Broccoli
- Butter
- Leeks
- Milk
- Flour
- Cheddar
- Breadcrumbs
Ingredients
- 1 large cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 50g/1¾oz butter, plus extra for cooking the leeks
- 1 pack baby leeks (approx. 150g/5½oz), sliced
- 500ml/18fl oz milk
- 4 tbsp flour
- 200g/7oz mature cheddar, grated
- 6 tbsp fresh breadcrumbs
- salt and pepper
Method
-
Preheat the oven to 220C/200C Fan/Gas 7.
-
Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish.
-
Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets.
-
Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste.
-
Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling.
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