About this recipe:My own variation on that old favourite, cauliflower cheese - a mix of healthy, vitamin rich veg covered with creamy cheese sauce with a touch of zing, finished of with a melt in the mouth golden, crunchy, cheesy topping - yum!
1 small cauliflower, cut into florets
1 head of broccoli, cut into florets
3 medium potatoes, peeled and diced
4 carrots, peeled and sliced
110g (4 oz) mushrooms, sliced
60g (2 oz) butter
60g (2 oz) plain flour
600ml (1 pint) milk
110g (4 oz) grated cheddar cheese
1 clove of garlic, minced
1/2 teaspoon chopped jalapeno chillies
2 slices wholemeal bread
60g (2 oz) grated cheddar cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:30min › Ready in:1hr
Parboil all veg except mushrooms for 5 minutes and drain. Place parboiled veg in an ovenproof dish and lay raw sliced mushrooms on top.
For the sauce: Melt butter in a saucepan, add flour and beat well with a wooden spoon until smooth. Add a very small amount of milk and beat again until smooth, continue adding small amounts of milk and beating until all milk has been added. Add garlic and jalapeno chillies then increase to high heat, stirring constantly to avoid lumping until sauce comes to the boil and thickens. Turn heat down to low and continue stirring for another minute. Remove from heat and pour sauce over vegetables in dish.
Topping: Run the bread through a food processor until finely crumbed. Sprinkle breadcrumbs over sauce and top that with grated cheese.
Bake at 200 C / Gas 6 for around 30 minutes until topping is golden brown.