Cheesy Broccoli & Cauliflower Bake

• 50 gplain flour
• 50 gbreadcrumbs
• 400 gbroccoli, cut into florets
• 400 gcauliflower, cut into florets
• 600 mlwhole milk
• 50 gbutter
• 150 gcheddar, grated
• 1 tspmustard powder
• Fine salt and black pepper
• 200 grocket, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, plus 2 tbsp toasted mixed seeds (optional)
• 1lemon, cut into wedges (optional)

Method

1. 1Preheat the oven to 200°C/180°C fan. Bring a large pan of well-salted water to the boil and cook the broccoli and cauliflower florets for 4 minutes; they should be just tender at the stem when pierced. Drain thoroughly and leave to steam-dry in the colander while you make the sauce.
2. 2Melt the butter in a saucepan over medium heat until foaming. Stir in the flour and cook for 1 minute, until it smells biscuity and looks pale gold. Gradually whisk in the milk a splash at a time, keeping the sauce smooth as it loosens.
3. 3Bring to a gentle simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 4–5 minutes. Take off the heat and stir in most of the cheddar (hold back a generous handful for the top) along with the mustard powder. Season well with salt and black pepper.
4. 4Tip the drained vegetables into the sauce and fold gently until every floret is coated. Transfer to a baking dish and scatter the reserved cheddar and the breadcrumbs evenly over the top.
5. 5Bake for 20–25 minutes until the top is golden and the sauce bubbles at the edges. Let it settle for 2–3 minutes, then serve with the optional lemon wedges and dressed rocket salad if using.

Per serving

kcal

495

protein

23.7g

fibre

6.1g

carbs

33.1g

fat

30.7g