Cheesy Broccoli & Cauliflower Gratin

• 300 gbroccoli florets
• 300 gcauliflower florets
• 50 gplain flour
• 600 mlmilk
• 50 gbutter
• 200 gmature cheddar, grated (50g reserved for topping)
• 1 tspDijon mustard
• ¼ tspground nutmeg
• 75 gwhite bread, blitzed into fresh breadcrumbs
• pinch of black pepper
• 1 tspsea salt
• 1 tbspolive oil
• 15 mllemon juice
• Finely grated lemon zest (2 g)
• 200 gmixed salad leaves, optional (optional)
• 1 tbspolive oil, for the optional salad (optional)
• 1 tbsplemon juice, for the optional salad (optional)
• 2 tbsptoasted mixed seeds, optional, for the salad (optional)

Method

1. 1Heat the oven to 200°C fan. Cook the broccoli and cauliflower in boiling water for 4 minutes, then drain thoroughly so the sauce stays thick.
2. 2Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and simmer for 3–4 minutes until smooth and thick enough to coat a spoon.
3. 3Take off the heat and stir in 150 g Cheddar, Dijon mustard and nutmeg. Season with pepper and a little salt, tasting before adding more. Fold in the vegetables and transfer to a baking dish.
4. 4Mix the fresh breadcrumbs with the olive oil, 2 g lemon zest and remaining 50 g Cheddar. Scatter over the vegetables and bake for 20–25 minutes until bubbling and golden. Rest for 5 minutes, then spoon over 15 ml lemon juice.
5. 5If serving the optional salad, toss the leaves with their separate 1 tbsp oil and 1 tbsp lemon juice, adding the optional toasted seeds.

Per serving

kcal

564

protein

25.4g

fibre

4.9g

carbs

33.2g

fat

37.8g