Roasted Broccoli and Cauliflower in Quickes Cheddar Cheese Sauce

There is an abundance of brassicas growing in our fields at the moment, hand-picked and delivered fresh to the farm shop every morning.

Broccoli and cauliflower can be overlooked and underused; however, they can be added to your family-favourite classics to elevate your dishes and bring extra nutrition, even if they are topped with cheese!

Difficulty:

Prep time: 5

Cook time: 40

Serves: 4

Roasted Broccoli and Cauliflower with a Velvety Cheddar Cheese Sauce Image 1

Roasted Broccoli and Cauliflower with a Velvety Cheddar Cheese Sauce Image 2

Dietry Information

Vegetarian

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Ingredients

½Darts Farm Broccoli, cut into small florets
½ Darts Farm cauliflower, cut into small florets
1tsp garlic granules
2 tsp of Dijon mustard
olive oil
200ml milk
100ml cream
Quicke's Mature Chedder & Leicester cheese (You'll find these at the Deli Counter!)
2 tbsp plain flour
40g butter
salt & pepper
fresh chives

Method

Preheat oven to 200 °C.
Place all the florets onto a baking tray, drizzle with oil, garlic, salt & pepper and let bake for 20-25 minutes.
Whilst waiting, make the cheddar cheese sauce. Melt the butter over a medium heat. Then add the flour, stirring continuously until it forms into a thick paste.
Gradually add the milk and cream, whisking until its fully combined. Then Stir in the Dijon mustard, cooking until it bubbles.
Turn off the heat, add in the grated cheddar and seasonings and remove from heat.
Add both the florets and cheese sauce to a deep baking dish, and grate the red Leicester on top and let bake for a further 20 minutes or it has turned golden brown.
Remove from oven, sprinkle over chives, salt and pepper and enjoy alongside your roast!