
This lower-fat version of a classic still tastes really cheesy and satisfying. The broccoli adds colour and boosts the nutrients.
Serves
6
Prep
15 minutes
Cook
25-35 minutes
Nutritional Information:
Each 209g serving contains (excludes serving suggestion)
- KCal
- 151
- Carbs
- 12.7g
- Fibre
- 4.2g
- Protein
- 12.1g
- Fat
-
4.8g
(Low)
- Saturates
-
2.0g
(Low)
- Sugars
-
7.9g
(Low)
- Salt
-
0.47g
(Low)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 1 head broccoli, broken into florets (300g)
- 1 medium cauliflower, broken into florets (500g)
- 2 tsp rapeseed oil
- 1 onion, finely chopped
- 1 heaped tbsp plain flour
- 2 heaped tsp Dijon mustard
- 400ml skimmed milk
- 25g half-fat Cheddar + 50g grated, to top
- 1 tbsp grated Parmesan
Method
Method
Recipe tips
- If you have any left over, blend with some vegetable or chicken stock for a great soup.
- This dish is delicious with 1 tsp curry paste added to the sauce with the mustard in step 2.
- You can assemble this in advance and leave it in the fridge then just pop it in the oven when needed. If baking straight from the fridge, add an extra 5-10 minutes to the cooking time.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.