Preheat oven to 180°C/356°F.

Crumble your chorizo into a pan and fry on a medium heat until crispy.

Add the sliced garlic cloves and fry for 30 more seconds. Remove the garlic and chorizo from the pan, leaving the oil.

Add a splash of olive oil to the pan along with plain flour. Beat it together with a whisk and once it has formed a roux (once it has combined) start adding your milk. Add it bit by bit, beating it in. Once you’ve added it all, you should have a nice thick white sauce.

Add almost all of your grated cheddar and grated Parmesan, reserving a little, some salt and a lot of pepper. Mix it in. Once melted, re-add your chorizo and garlic. Stir it in.

Break your cauliflower and broccoli into florets, add to the sauce and give it a good stir.

Once everything is evenly coated, top the dish with the remaining grated cheddar, Parmesan, a handful of rosemary leaves and a large handful of breadcrumbs.

Place in the oven for 50 minutes until nice and golden. Serve it up with a simple side salad and enjoy!