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Cauliflower and broccoli cheese recipe

Cauliflower and broccoli cheese recipe

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Jamie says: "Always a favourite in the Oliver household, I’ve ramped up the veg in this delicious twist on the classic. Feel free to add kale, spinach, cavolo nero or even frozen peas – it all works!" See method

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 269 calories / serving

Ingredients

  • 1 leek
  • 2 cloves of garlic
  • olive oil
  • 1 knob of unsalted butter
  • 2 tablespoons plain flour
  • 500ml semi-skimmed milk
  • 1 whole nutmeg, for grating
  • 75g mature Cheddar cheese
  • 1 head of broccoli (375g)
  • ½ a head of cauliflower (400g)

Each serving contains

  • Energy

    565kj
    269kcal
    13%
  • Fat

    18g 26%
  • Saturates

    8g 38%
  • Sugars

    6g 6%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 18.2g Protein 14.2g Fibre 5.2g

Method

Jamie Oliver 155x255

  1. Preheat the oven to 180°C/350°F/gas 4. Trim, halve and wash the leek, and peel the garlic, then finely slice and place in a medium pan on a medium heat with 1 tablespoon of oil. Fry for 10 minutes, or until softened, stirring regularly.
  2. Add the butter, allow to melt, then stir in the flour, followed slowly by the milk. Finely grate in a little nutmeg, then simmer for 5 minutes, or until slightly thickened, stirring regularly. Grate in most of t he Cheddar, then season to taste with a pinch of sea salt and black pepper.
  3. Break the broccoli and cauliflower into florets, discarding any tough stalky bits and finely slicing the rest. Blanch the cauliflower in a saucepan of boiling, salted water for 6 minutes, then add the broccoli and blanch for a further 4 minutes. Drain, then arrange in a 20cm x 25cm baking dish, pour over the white sauce and gently mix to coat.
  4. Grate over the remaining Cheddar, then bake for 40 minutes, or until golden and cooked through.

Jamie's tip: For added crunch, sprinkle with stale breadcrumbs, bashed-up festive nuts or crumbled chestnuts before baking.

See more Jamie Oliver recipes

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