Cauliflower & Broccoli Cheese with a Crispy Cornflake Crumb

Name: Cauliflower & Broccoli Cheese with a Crispy Cornflake Crumb | Asda Good Living
Total time: 1 h 10 min
Yield: 6
Cuisine: British
Ingredients: 50g Low Fat Spread; 50g Plain Flour; 2 Garlic cloves, crushed; 6 Thyme sprigs, leaves picked and roughly chopped, plus extra to garnish; 500ml Semi skimmed milk; 75g Asda 50% Less Fat Mature Cheddar Cheese, grated; 2 tsp English mustard; A pinch of ground nutmeg; 1 medium head of cauliflower, broken into florets (any larger ones halved), about 450g; 1 medium head of broccoli, broken into florets (any larger ones halved), about 300g; 40g Asda Cornflakes; 15g Asda Plain Breadcrumbs; 15g Just Essentials by Asda Hard Cheese, finely grated

Spruce up the texture and flavour of your creamy cauliflower cheese with a cornflake breadcrumb topping that crisps up in the oven.

By Asda Good Living,22nd January 2024

Cook: 1 Hour 10 Mins

Serves: 6

Price: £1.14 per serving

Nutritional Information

Each 216g serving contains

Energy
2283kj
253kcal

13%

Fat
11.4g

Med
16%

Saturates
4.1g

Med
21%

Sugars
7.3g

Low
8%

Salt
0.73g

Med
12%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1057kj/253kcal

Ingredients

50g Low Fat Spread

50g Plain Flour

2 Garlic cloves, crushed

6 Thyme sprigs, leaves picked and roughly chopped, plus extra to garnish

500ml Semi skimmed milk

75g Asda 50% Less Fat Mature Cheddar Cheese, grated

2 tsp English mustard

A pinch of ground nutmeg

1 medium head of cauliflower, broken into florets (any larger ones halved), about 450g

1 medium head of broccoli, broken into florets (any larger ones halved), about 300g

40g Asda Cornflakes

15g Asda Plain Breadcrumbs

15g Just Essentials by Asda Hard Cheese, finely grated

Method

Preheat the oven to 200°C/180°C fan/gas 6. Bring a large pan of salted water to the boil.

Melt the spread in a medium saucepan over a medium heat then add the flour, garlic and chopped thyme and cook, stirring, until the garlic is fragrant and the mixture is smooth, for about 2–3 mins.

Remove from the heat then very gradually add the milk, stirring well between each addition until you have a smooth mixture. Return to a medium heat and bring to a simmer, stirring regularly, then simmer until thickened, about 2–3 mins.

Remove from the heat, add the cheddar, mustard and nutmeg and season with salt and pepper, then stir until the cheese has melted. Remove from the heat and set aside.

Add the cauliflower and the broccoli to the boiling water and simmer for 3–4 mins until the edges are just tender but not cooked through. Drain really well, then return to the pan and pour over the cheese sauce and gently stir to coat, making sure not to break up the vegetables. Transfer to a roughly 28x18cm baking dish.

Add the cornflakes to a mixing bowl and lightly crush with the back of a rolling pin – you still want to keep some bigger pieces. Stir through the breadcrumbs and hard cheese, season with salt and pepper and sprinkle this over the cauliflower and broccoli mixture. Bake for 35–40 mins, until golden brown and bubbling. Leave to stand for 5 mins before serving. Garnish your cauliflower and broccoli cheese with some fresh thyme, if you like.