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.
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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.
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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