I stumbled across Jamie Oliver’s recipe for the best cauliflower and broccoli cheese the other day and felt compelled to give it a go. What struck me as interesting was the method he used to make it. He incorporates the broccoli into the cheese sauce and doesn’t pre blanch the cauliflower which I always do. It takes longer in the oven, but I like the idea of one of my favourite vegetables roasting under a blanket of sauce for an hour. Adding broccoli just somehow makes it seem healthier.
Cooks notes ~ I used a combination of Gruyere and mature Cheddar and I sprinkled some Parmesan on top of the crumbs instead of almonds. This crunchy topping totally makes this dish. The cauliflower was lovely and firm even after an hour in the oven, and I found it less watery than a pre-blanched version. I liked the broccoli, but next time I will make it without. use whatever cheese you fancy and in whatever quantities you like. I used less cheese than the recipe and it was still very tasty.
- 50g butter
- 60g flour
- 500ml milk
- 2 cloves garlic, crushed (optional)
- 1 small head of broccoli (about 400g) - fresh or frozen, cut into florets
- 1 medium head of cauliflower (about 900g)
- 1T Dijon mustard
- pinch of nutmeg
- 70g cheese (mature Cheddar, Gruyere)
- 1/4 cup breadcrumbs mixed with a glug of olive oil
- 2 sprigs of fresh thyme, leaves removed