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 )
- Cook the cauliflower and broccoli florets in a large pan of lightly salted boiling water until just tender. Drain well.
- Blend the cornflour with a little of the cold skimmed milk.
- Pour the remaining milk into a saucepan and bring to the boil.
- Stir in the cornflour, reduce heat and simmer gently, stirring continously for about 2 minutes, until thickened.
- Remove the pan from the heat and beat in the fromage frais, seasoning, mustard and three-quarters of the grated cheddar.
- Arrange the cauliflower and broccoli with the cherry tomatoes in an ovenproof dish.
- Pour over the cheese sauce and sprinkle with the breadcrumbs and remaining grated cheddar.
- Pop under a pre-heated hot grill for 4-5 minutes until bubbling and golden brown.