This healthy take on cauliflower cheese makes a wonderful side dish and works fantastically well with roast meats. You could also serve it as a main course to vegetarians.
- 500g broccoli
- 1 head cauliflower
- 4 spring onions
- 550ml semi-skimmed milk
- 25g cornflour
- 75g grated cheddar cheese
- 1 egg
- 100g fresh breadcrumbs
- 25g chopped walnuts
Chop the broccoli and cauliflower into florets. Thinly slice the spring onions.
Drop the cauliflower and broccoli into a pan of boiling water for one minute, then drain.
Mix a little of the milk with the cornflour to form a paste. Put the onions and milk into a saucepan and heat until just under boiling point. Stir half of the milk gradually into the cornflour paste until smooth, then return to the pan of hot milk. Stir until combined, then simmer until smooth. Take off the heat and stir in the cheddar cheese and half the breadcrumbs.
Stir in the broccoli, cauliflower and egg. Pour into a gratin or baking dish.
Sprinkle evenly with breadcrumbs and walnuts. Bake at 190C for 20 minutes or until lightly golden and crunchy on top.