Cauliflower & Broccoli Cheese

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Step 1.

Preheat oven to 180°C/356°F.

Step 2.

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

Step 3.

Add 2 sliced garlic cloves and fry for 30 more seconds. Remove the garlic and chorizo from the pan, leaving the oil.

Step 4.

Add a tablespoon 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.

Step 5.

Add 220g of grated cheddar, 90g of grated Parmesan, salt and a lot of pepper. Mix it in. Once melted, re-add your chorizo and garlic. Stir it in.

Step 6.

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

Step 7.

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

Step 8.

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

Take your time with the white sauce adding the milk bit by bit to avoid curdling.

1 Large Cauliflower
1 Large Broccoli
80g Plain Flour
1 Chorizo Ring
700ml Whole Milk
Bunch of Rosemary
2 Cloves of Garlic
250g Cheddar
100g Parmesan
100g Breadcrumbs
Mixed Salad (To Serve)