Broccoli & Cauliflower Cheese


  • 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

  1. 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.
  2. Gradually add the milk whisking all the time until nice and smooth.
  3. Add the broccoli and simmer for about 20 minutes until the broccoli is cooked through then mash or blitz with a stick blender.
  4. Add half the grated cheese and season.
  5. Place the cauliflower florets in a pan and bring to the boil. Simmer for 5 minutes and drain. 
  6. Arrange the cauliflower in a baking dish and pour over the broccoli sauce and sprinkle with the remaining cheese.
  7. 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.
  8. Bake for 30 minutes at 180°C until golden and cooked through.