CAULIFLOWER & BROCCOLI CHEESY BAKE
PER SERVING - 459-690 cals, 24-36g fat, 15-23g sat fat, 39-58g carbs
Rich, madly cheesy and the perfect bake on a cold day. Serve on its own with lots of black pepper, or with a salad, or even as a side dish with roast chicken.
SERVES 6 AS A SIDE OR 4 AS A MAIN COURSE
Olive oil, for greasing
900ml (1½pts) milk
45g (1½oz) unsalted butter
3tbsp plain flour
2tsp English mustard
100g (3½oz) mature Cheddar, grated
50g (1¾oz) Stilton, grated
50g (1¾oz) Pecorino Romano, finely grated
200g (7oz) dried farfalle
300g (10oz) mixture of cauliflower and broccoli florets, cut into small pieces
Sea salt and black pepper
1 Preheat the oven to 220C/ Gas 7. Using the olive oil, grease a 30x20cm (12x8in) baking dish and set aside.
2 Put the milk in a pan, place on a low heat, bring to asimmer, then take off the heat.
3 Melt the butter in a separate pan on a low heat, then stir in the flour and mustard for a minute until bubbling. Add the warm milk to the pan a ladleful at a time, stirring for 5–10 minutes, until the sauce coats the back of a spoon. Stir in most of each of the cheeses, season to taste and take off the heat.
4 Cook the farfalle in a large pan of boiling, salted water for half the cooking time stated on the pack, adding the veg for the final 3 minutes, then drain.
This story is from the September 29, 2020 edition of WOMAN'S WEEKLY.
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This story is from the September 29, 2020 edition of WOMAN'S WEEKLY.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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