• 2 x 300g packs cauliflower and broccoli florets
  • 35g unsalted butter
  • 35g plain flour
  • 650ml semi skimmed milk
  • 50g mature Cheddar cheese, grated
  • 8 fresh thyme sprigs
  • 50g chestnuts, chopped
  • 50g breadcrumbs
  • 14g flat leaf parsley, chopped


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. 2

    Simmer the cauliflower and broccoli florets in a pan of salted water for 5 minutes. Drain, break into smaller florets and place in a 1-litre baking dish.

  3. 3

    Melt the butter in a pan, then add the flour. Cook for 1 minute, then add the milk, a little at a time, waiting for it to be absorbed before adding more. Once all the milk is added, bring to the boil and cook for 2 minutes.

  4. 4

    Stir through the mature Cheddar cheese, fresh thyme and chestnuts, then pour over the broccoli and cauliflower.

  5. 5

    Top with the breadcrumbs and parsley, then bake in the preheated oven for 20 minutes, until golden on top. Serve hot for a tasty side.

Nutritional Details

Each serving provides
  • Energy 1478kj 353kcal 18%
  • Fat 16.2g 23%
  • Saturates 11.2g 56%
  • Sugars 12.4g 14%
  • Salt 0.6g 10%

% of the Reference Intakes

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