PocketCook

From @Jamie Oliver

Cauliflower and Broccoli Cheese

1 hr 35 min · Serves 6

1 hr 35total
20 minhands on
15steps
6servings

Watch it

Ingredients

For the broccoli sauce

  • 2 knobs unsalted butter
  • 1 bay leaf
  • 2 cloves garlic, finely sliced
  • 2 tbsp plain flour
  • 500 ml milk
  • 500 g frozen broccoli

For the cauliflower assembly

  • 1 kg frozen cauliflower florets
  • 70 g Cheddar cheese, grated

For the crunchy topping

  • 1 small thick slice stale bread, torn into chunks
  • 1 sprig fresh rosemary or thyme, leaves picked
  • 1 tbsp extra virgin olive oil
  • 1 tbsp flaked almonds

To bake

    Method

    For the broccoli sauce

    1. Melt the butter in a pan over medium heat.

    2. Add the bay leaf and garlic, and cook until fragrant, about 1 minute.

    3. Stir in the flour and cook for 1 minute to form a roux.

    4. Gradually whisk in the milk a little at a time until smooth.

    5. Add the frozen broccoli to the pan.

    6. Cover and simmer over low heat until the broccoli is cooked through, about 20 minutes.

    7. Transfer the broccoli sauce to a food processor, discard the bay leaf, and blitz until creamy and smooth.

    For the cauliflower assembly

    1. Preheat the oven to 375°F (190°C).

    2. Place the frozen cauliflower florets into a large baking dish.

    3. Pour the warm broccoli sauce evenly over the cauliflower florets.

    4. Scatter the grated Cheddar over the sauce.

    For the crunchy topping

    1. Put the bread chunks, rosemary or thyme leaves, and olive oil into a food processor, and blitz into coarse breadcrumbs.

    2. Add the flaked almonds and pulse a few times just to break them up slightly.

    To bake

    1. Scatter the crunchy topping evenly over the cauliflower cheese assembly.

    2. Bake until golden, bubbling, and cooked through, about 1 hour.

      Then 60 min of waiting

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