Queso con coliflor y brócoli

Ingredientes

• 1 whole Cauliflower (cut into florets)
• 1 whole Broccoli (cut into florets)
• 50 grams Butter
• 50 grams Plain Flour
• 600 ml Milk
• 2 tsp Dijon Mustard
• pinch Nutmeg
• 100 gram Gouda
• 100 grams Mature Cheddar
• Salt and Black Pepper
• 50 grams Gouda (Grated)
• 50 grams Mature Cheddar (Grated)
• 20 grams Panko Breadcrumbs

Preparación

1. 1

   Prepare your cheese - we're using 150 grams each of gouda and mature cheddar in this recipe. You can chop into small pieces or grate it all up, but hold on, don't mix them all together. We're going to set aside 50 grams of each type of cheese. We'll grate and use this later to sprinkle on top before our dish goes in the oven for that extra cheesy crust.

2. 2

   Florets: Carefully chop 1 whole Cauliflower and 1 whole Broccoli into bite-sized florets.Preheat the oven to 200°C/ 220°C/ 425°F/ Gas Mark 7

3. 3

   Boil: Fill a large pot with water and add a pinch of salt. Once the water is boiling, add in the broccoli and cauliflower florets. Let them cook for about 5 minutes. You're looking for a tender yet firm texture. They will continue to cook in the oven.

4. 4

   Drain the boiled veggies and let them air dry.

5. 5

   Roux: Lets create the cheese sauce! Start by melting 50 grams Butter in a large pan over medium-low heat. Gradually stir in 50 grams Plain Flour, adding just a bit at a time to avoid lumps. You've created a smooth paste, which is called a roux. This is the base of our creamy, dreamy cheese sauce!

6. 6

   Milk: Instead of pouring the 600 ml Milk all at once, add it in small splashes. After each splash, give your roux a good whisk to get rid of any lumps. This gradual addition and constant whisking will ensure a smooth and creamy sauce. You may not need all the milk just add until at the desired thickness.

7. 7

   Flavour: Add Salt and Black Pepper with any other seasonings you are using. We have used 2 tsp Dijon Mustard and a pinch Nutmeg. Stir these into the sauce until they're thoroughly blended in. Once done, bring your sauce to a boil. This will help thicken your sauce.

8. 8

   Cheese: Lower the heat to a simmer and add your chosen cheese, we have used 100 gram Gouda (chopped) and 100 grams Mature Cheddar (grated) stirring until it melts.

9. 9

   Stirring until it melts, add extra milk if too thick.

10. 10

    Dish: Place the air-dried cooked cauliflower and broccoli florets into a large oven-proof baking dish.

11. 11

    Pour the cheese sauce over the top.

12. 12

    Topping: Sprinkle with the remaining 50 grams Gouda and 50 grams Mature Cheddar we saved earlier.

13. 13

    For extra crunch add 20 grams Panko Breadcrumbs.

14. 14

    Bake: You've already preheated it to 200°C/220°C/425°F/Gas Mark 7.Now, gently place your dish in the oven and set a timer for 25 minutes.

15. 15

    If you're unsure, just watch for that golden brown crust and those beautiful cheese bubbles on top.

16. 16

    Serve: Once your dish is out of the oven and has had a moment to cool, it's time to serve. This step is as simple as it gets - just scoop out a generous portion onto a plate with your chosen main dish!