Goodness knows why I haven’t discovered this recipe before but it looks so much easier than cauliflower cheese which involves stirring a white sauce for ages. Must give it a try.
This is another recipe from ’30 minute cookbook’.
1 small cauliflower (about 250g./9oz.)
1 small head of broccoli (about 250g./9oz.)
150mls/quarter of a pint of natural yoghurt
115g./4oz. grated cheddar or red leicester cheese
1 teaspoon wholegrain mustard
2 tablespoons wholemeal breadcrumbs
salt and ground black pepper
1. Break the cauliflower and broccoli into small florets and cook in salted boiling water for about 8 minutes, or until tender. Drain well and transfer to a flameproof dish.
2. While the broccoli and cauliflower is cooking, mix together the mustard, cheese and yoghurt. Season with pepper.
3. Spoon cheese mixture over the vegetables. Preheat the grill
4. Sprinkle the breadcrumbs over the top of the sauced vegetables and heat under the preheated grill until golden brown. Serve hot
NB: If the broccoli stems are young and tender, slice them fairly thinly and use rather than discarding them.