Wednesday, 24 June 2009

Brocolli and Cauliflower Cheese Recipe

It was recently mentioned to me by Linda Joyce, a reader of this blog, that I had not included any recipes for vegetarians. Personally, I am an omnivore - verging upon being a carnivore - and simply hadn't realised this quite unforgivable omission, even though my mother is vegetarian! I am therefore beginning the rectification of this siuation and promise to include more vegetarian recipes on a regular basis.

Most people will have heard of cauliflower cheese and perhaps be very fond of same but whenever I am making cauliflower cheese, I also include broccoli, both for its excellent health benefits and for even tastier results. The following recipe is for two people.


1 head of cauliflower
1 head of broccoli
4 oz plain flour
4 oz butter
12 to 15 fl oz milk (depending upon how thick you like your sauce)
4 oz cheddar cheese (grated or shredded)
Pinch of freshly grated nutmeg
Basil leaves for garnishing (optional)


The first step is to wash the cauliflower and broccoli and split them in to florets. Put the cauliflower only in to a large pan of boiling, slightly salted water. This is because the cauliflower will take slightly longer to cook than the broccoli. When the cauliflower has been simmering for four minutes, add the broccoli and cook for a further eight minutes only.

It is vital when making the sauce that the milk be heated first until it begins to simmer. Adding cold milk to your roux can cause it to be lumpy or worse. Pour the milk from the saucepan in to a jug or bowl and slowly melt the butter, then sift in tthe flour. Stir well and cook for a two to three minutes, stirring constantly.

The milk should then be added in three or four stages, stiriing all the time. When a lush, thick sauce has been formed, add the cheese and the grated nutmeg and stir until the cheese is melted.

Drain the cauliflower and broccoli well, place it back in the pot and pour in the sauce. Stir very carefully so as not to break the cauliflower and broccoli florets, then serve, garnished with the basil if required.

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