Name: Creamy cauliflower & broccoli bake
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 1 large head of cauliflower broken into florets; 1 vegetable stock cube; 1 large head broccoli broken into florets; 200g tub crème fraîche; 1 tbsp wholegrain mustard; splash of white wine (if you have some); generous grating nutmeg; 2 slices stale bread whizzed into crumbs

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Creamy cauliflower & broccoli bake

Creamy cauliflower & broccoli bake

Lucy Netherton

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Serves 8

Easy

Prep: 5 mins

Cook: 40 mins

A star rating of 4.1 out of 5.12 ratingsRate

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Instead of cauliflower cheese, try this alternative with broccoli, crème frâiche, mustard, white wine and nutmeg

Vegetarian

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Alternatives

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Christmas poussin

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large head of cauliflower

broken into florets
1 vegetable stock

cube
1 large head broccoli

broken into florets
200g tub crème fraîche
1 tbsp wholegrain mustard
splash of white wine

(if you have some)
generous grating nutmeg
2 slices stale bread

whizzed into crumbs

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Nutrition: per serving

kcal173
fat12g
saturates7g
carbs8g
sugars4g
fibre5g
protein8g
salt0.6g

low

Method

step 1

Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn’t be tender.)
step 2

Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.

Recipe from Good Food magazine, January 2013

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A star rating of 4.1 out of 5.12 ratings

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