Cheesy Veg (Vegetarian)

This variation on cauliflower cheese is low in energy density and one portion provides a third of the daily protein recommended intake as well as significant amounts of many vitamins and minerals. Furthermore, both cauliflower and broccoli are cruciferous vegetables, rich in prebiotics which may provide additional hunger-reducing benefits. This dish can be eaten as either a main meal or a side dish. Different boiled vegetables can also be substituted in to add variety.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Break the cauliflower and broccoli up into small florets and boil them in a pan of slightly salted water for 5 minutes. Pour the oil into a small baking tin and add the chopped garlic, mushrooms and partially cooked vegetables. Mix well and cook them for 10 minutes in a preheated oven at 180°C. For the sauce, heat the milk in a saucepan and slowly blend in the flour, stirring continuously so that it does not become lumpy. Add the crème fraiche, a teaspoon of mustard, and gradually mix in the grated cheddar cheese. When the sauce begins to thicken, remove from the heat and pour it over the vegetables, covering them evenly. Return these cheesy vegetables to the oven for a further 15 minutes until the top of the sauce begins to brown. Allow to cool before serving. Suggested servings: Three.