Cauliflower and broccoli gratin (special vegetable dish)

This dish of vegetables in a creamy cheese sauce with a crunchy nut topping makes a versatile side dish for four or a great vegetarian main meal for two

Ingredients
Salt and freshly ground black pepper
450g cauliflower, broken into florets
450g broccoli, broken into small florets
600ml semi-skimmed milk
2tbsp corn flour
225g mature cheddar, grated
4tbsp fresh white breadcrumbs
2tbsp walnuts, finely chopped (optional)
4 tomatoes, finely chopped

Preparation

Step1

Bring a large pan of lightly salted water to the boil, add the cauliflower and broccoli and cook for 5 to 6 minutes until just tender. Drain well and place in an ovenproof gratin dish. Cover and keep warm.

Step2

Meanwhile, blend a little of the milk with the corn flour to make a smooth paste. Transfer to a pan and stir in the rest of the milk. Heat gently, stirring, until the sauce boils and thickens. Remove from the heat stir in 175g of the cheese. Season to taste.

Step3

Preheat the grill to a medium to hot setting. Spoon the sauce over the vegetables and sprinkle evenly with the remaining cheese, breadcrumbs and walnuts, if using. Grill for 4 to 5 minutes until the cheese has melted and is bubbling and golden. Top with the tomatoes before serving.

Serves 4
Preparation 15 minutes
Fat per serving 25g
Calories per serving 440