Ingredients
- 2 Cloves of Garlic, crushed
- 50g Butter
- 50g Plain Flour
- 500ml Milk
- 500g Broccoli, cut into chunks
- 150g Cheese, grated (we used Lincolnshire Poacher)
- 1kg Cauliflower, floretted
- 2 slices Stale Bread
- Dried Thyme
- 25g Flaked Almonds
- Olive Oil
Cooking Instructions
- In a large pan add the butter and garlic. When the butter has melted stir in the flour and cook for a minute to form a paste.
- Gradually add the milk whisking all the time until nice and smooth.
- Add the broccoli and simmer for about 20 minutes until the broccoli is cooked through then mash or blitz with a stick blender.
- Add half the grated cheese and season.
- Place the cauliflower florets in a pan and bring to the boil. Simmer for 5 minutes and drain.
- Arrange the cauliflower in a baking dish and pour over the broccoli sauce and sprinkle with the remaining cheese.
- Blitz the bread into crumbs in a food processor and add the thyme and almonds. Add a glug of olive oil, salt and pepper and scatter over the cauliflower cheese.
- Bake for 30 minutes at 180°C until golden and cooked through.