@dontgobaconmyheart_: One of my all-time favourite sides that I could easily devour by myself as a main 😅 Enjoy! Chris x BROCCOLI & CAULIFLOWER CHEESE | Serves 6 INGREDIENTS *You're looking to get 1/2 broccoli and 1/2 cauliflower. It won't make a huge difference if there's slightly more of one than the other. 250g / 9oz large bite sized pieces of Broccoli (approx 1x 14oz/400g whole head of broccoli) 450g / 1lb large bite sized pieces of Cauliflower (from approx 1x 2lb/1kg whole head of cauliflower) 2 tbsp Olive Oil 1/2 tsp Salt, plus more to taste 1/4 tsp Black Pepper, plus more to taste 3 tbsp / 45g tbsp Butter 1 clove of Garlic, finely diced 3 tbsp Plain Flour (35g/1.2oz) 500ml / 2 cups Milk, at room temp (gently warm in microwave if needed) 150g / 1 1/2 cups Cheddar, grated (save 1/3 for topping) 100g / 1 cup Gruyere, grated 1 heaped tsp Dijon Mustard few pinches of Ground Nutmeg Fresh Chives, to garnish METHOD 1️⃣Preheat the oven to 200C/400F.
2️⃣Add the broccoli and cauliflower to a large baking tray and combine with olive oil, salt and black pepper. Roast in the oven for 18-20mins, or until lightly charred and slightly softened (will cook properly when baked). 3️⃣Melt the butter in a suitably sized pan over medium heat then add garlic. Fry for a minute (careful it doesn't burn), then stir in the flour to form a roux. Gradually pour in the milk, continually whisking as you go to avoid lumps forming.
4️⃣Bring to a gentle bubble then cut the heat and stir in the gruyere and cheddar (remember to save 1/3 for topping). Once melted, stir in the mustard, nutmeg and salt & pepper to taste. Stir in the roasted broccoli/cauliflower. 5️⃣Pour into a 7”x7” baking dish (or similar size), sprinkle over the rest of the cheddar and pop in the oven at the same temp for 20 mins or until golden/lightly charred and bubbly all around the edges. Allow to rest for a few mins to reform shape and cool down, then sprinkle with finely chopped chives and serve up!


Chris Collins

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Wednesday 18 December 2024 18:21:54 GMT