Page 47 - JG Performance February 20 Recipe Book

Cauliflower and Broccoli Cheese
INGREDIENTS
1 head broccoli, broken into florets
1 medium cauliflower, broken into florets
2 teaspoons rapeseed oil
1 onion, finely chopped
1 heaped tablespoon plain flour
2 heaped teaspoons Dijon mustard
400 millilitres skimmed milk
25 grams reduced-fat cheddar cheese plus 50 grams grated, to top
1 tablespoon grated Parmesan cheese
SERVES: 6
TOTAL TIME: 40 Minutes
INSTRUCTIONS
Begin by preheating your oven to 180°C/350°F/gas 4 and add the cauliflower to a saucepan of boiling water. Boil for 3 minutes, then add the broccoli. Continue to cook until almost done but still firm. Drain and then set aside.
While the vegetables are cooking, add the oil to a separate pan and soften the onion for 3-4 minutes being careful to not let it brown. Sprinkle the flour over the onions, add the mustard and gently stir until evenly coated.
Slowly pour in 100 millilitres of the milk, mixing to ensure there are no lumps. When it starts to thicken, gradually stir in the rest of the milk to form a sauce.
Add the 25 grams of the cheddar and all the Parmesan, stirring until melted.
Arrange the broccoli and cauliflower in an ovenproof dish, add the sauce and top with the remaining cheddar and cook for 20-25 minutes, until the top has browned.
Serve bubbling hot.
MACROS
CALORIES 122 PROTEIN 9 CARBS 12 FATS 3.5 FIBRE 4
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