Cauliflower Broccoli Cheese & Chips

Updated at: Wed, 16 Aug 2023 23:54:19 GMT

Step 1

Par-cook the cauliflower and broccoli to your desired texture. I like them cooked but still crunchy in the stem - normally 10-15m steamed (from frozen), but personal preference is fine here!

Step 2

Whilst the veggies are cooking make the cheese sauce; Heat oil in a pan over a low heat, use a wooden spoon to stir. Once melted stir in the mustard

Step 3

Add in the flour, stir well until coated and then even out the mixture so as much of it is touching the pan base as possible - this is a roux.

Step 4

When the flour starts to go lighter in colour and bubbly at the edges, pour in 1/4 of the milk - stir well, a whisk can be useful at this point

Step 5

Once the mixture is smooth again repeat the process until all the milk is added. Stir continuously until the mixture reaches a boil and starts to thicken then remove from heat - this is a white sauce. If it does not thicken you have two options; 1) create more roux in a separate pan and add it, or 2) mix 100mls milk with 2 tablespoons of cornflour and add the mixture. Both methods require continuous stirring! I find the cornflour mixture works best when made in an old jar with a lid, just add the ingredients, tighten the lid and shake till mixed. This trick can be used to thicken any sauce you want!

Step 6

Once the white sauce is as thick as you want it add 3/4 of the cheese and stir until melted - this is the cheese sauce

Step 7

Chips/fries - two options here; 1) Use some freezer-cook ones as you would get from a supermarket, cook as per package instructions 2) Chop 1 baking potato to size, sprinkle with pepper and rosemary to taste (I like 1tsp of each), add 1tsp olive oil - toss to coat, bake at 180C for 20 minutes

Step 8

Put cauli/broccoli in an oven-proof dish and cover with the cheese sauce, sprinkle remaining cheese on top. Bake in the oven at 180C for 10 minutes so the cheese on top crisps up.

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