About this recipe:With the addition of a vintage Cheddar such as Keen's, you are sure to find a punchy, rustic, creamy and wholesome result in this broccoli and cauliflower dish. Serve as a side dish to a larger meal.
1 large cauliflower, leaves removed and broken into florets
55g salted butter
4 tablespoons plain flour
500ml full fat milk
150g Keen's Cheddar cheese, grated
1/2 teaspoon paprika
chopped fresh parsley, to taste
salt and pepper, to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 220 C / Gas 7.
Steam the broccoli and cauliflower over a pan of boiling water for 6 to 10 minutes or until just tender. Remove from the steamer and plunge into cold water. Drain and arrange in a baking dish.
Meanwhile, in a saucepan over a medium heat, melt the butter then add the flour. Cook and stir for 2 minutes until straw coloured. Gradually begin whisking in the milk until a smooth, thick sauce forms. Add the cheese, paprika, parsley and seasoning. Pour over the broccoli and cauliflower. Sprinkle over the breadcrumbs.
Bake in the oven for 20 minutes until piping hot. Remove from the oven and serve.