Serves: 1

Cauliflower & Broccoli Gratin

FG 4 | CC 9

Cauliflower broccoli gratin lg thumb

Cauliflower & Broccoli Gratin

Warm and comforting, try this hot, cheesy dish on the whole family. Take it out of the oven bubbling and golden brown.

  • 1 small cauliflower (divided into florets)
  • 1 small head broccoli (divided into florets)
  • 2 level tbsp cornflour
  • 300 ml skimmed milk
  • 125 g fat-free natural fromage frais
  • Salt
  • Black pepper
  • ½ tsp Dijon mustard
  • 60 g half-fat cheddar
  • 4 cherry tomatoes (halved)
  • 2 tbsp breadcrumbs (fresh )
  1. Cook the cauliflower and broccoli florets in a large pan of lightly salted boiling water until just tender. Drain well.
  2. Blend the cornflour with a little of the cold skimmed milk.
  3. Pour the remaining milk into a saucepan and bring to the boil.
  4. Stir in the cornflour, reduce heat and simmer gently, stirring continously for about 2 minutes, until thickened.
  5. Remove the pan from the heat and beat in the fromage frais, seasoning, mustard and three-quarters of the grated cheddar.
  6. Arrange the cauliflower and broccoli with the cherry tomatoes in an ovenproof dish.
  7. Pour over the cheese sauce and sprinkle with the breadcrumbs and remaining grated cheddar.
  8. Pop under a pre-heated hot grill for 4-5 minutes until bubbling and golden brown.