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Broccoli And Cauliflower Cheese And Onion Bake

A variation of the classic with a little bit of added heat and flavour. It’s cheaper if you buy a whole broccoli head and cauliflower but I’ve put weights to enable the nutrition calculation. This will be enough for 8 people as a side or 4 as a main course.

300g cauliflower florets

300g broccoli florets

200g cavolo nero or kale, shredded

8 spring onions, finely sliced

1/2 tsp dry chilli flakes (optional)

50g butter

4 tbsp plain flour

500ml milk

1 tsp english mustard powder

1/2 tsp cayenne pepper

100g cheese (I used cheddar), grated

3 tbsp panko bread crumbs

Preheat the oven to 200C fan and bring a pan of salted water to the boil.

Blanch the broccoli, cauliflower and cabbage for 5 minutes then drain and spread in a roasting tin or oven dish and sprinkle with spring onions and chilli flakes if using.

Using the same pan in which you cooked the florets, add the butter, flour, milk, cayenne pepper and mustard powder. Whisk over a medium heat until thick then add three quarters of the cheese, give it a good stir and remove from the heat. Stir again then pour over the florets.

Sprinkle with the remaining cheese and finish with the breadcrumbs and bake for 20 minutes. Remove from the oven and let it sit for 5 minutes before serving.

Broccoli and Cauliflower ready for sauce
Broccoli and Cauliflower Cheese and Onion Bake served
Broccoli and Cauliflower Cheese and Onion Bake served
Broccoli and Cauliflower Cheese and Onion Bake

Broccoli & Cauliflower Cheese & Onion Bake

Jules
A variation of the classic with a little bit of added heat and flavour. It's cheaper if you buy a whole broccoli head and cauliflower but I've put weights to enable the nutrition calculation. This will be enough for 8 people as a side or 4 as a main course.
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
Course Side
Servings 8 people
Calories 108 kcal

Ingredients
  

  • 300 g cauliflower florets
  • 300 g broccoli florets
  • 200 g cavolo nero or kale shredded
  • 1/2 tsp dry chilli flakes
  • 4 spring onions finely sliced
  • 50 g butter
  • 4 tbsp plain flour
  • 500 ml milk
  • 1 tsp English mustard powder
  • 1/2 tsp cayenne pepper
  • 100 g cheese (I used cheddar) grated
  • 3 tbsp panko bread crumbs

Instructions
 

  • Preheat the oven to 200C fan and bring a pan of salted water to the boil.
  • Blanch the broccoli, cauliflower and cabbage for 5 minutes then drain and spread in a roasting tin or oven dish, sprinkle with spring onions and chilli flakes if using.
  • Using the same pan in which you cooked the florets, add the butter, flour, milk, cayenne pepper and mustard powder. Whisk over a medium heat until thick then add three quarters of the cheese, give it a good stir and remove from the heat. Stir again then pour over the florets.
  • Sprinkle with the remaining cheese and finish with the breadcrumbs and bake for 20 minutes. Remove from the oven and let it sit for 5 minutes before serving.

Video

Nutrition

Calories: 108kcalCarbohydrates: 16gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 95mgPotassium: 475mgFiber: 2gSugar: 5gVitamin A: 2955IUVitamin C: 83mgCalcium: 153mgIron: 1mg
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