Cheesy Cauliflower & Broccoli Bake



Isn't it great when food tastes naughtier than it actually is? Meet my guilty pleasure, cheesy cauliflower and broccoli bake. The original recipe appears in Michelle Bridges' cookbook Superfoods - a cookbook especially good for those of us who are looking to clean up our bodies, fridges and pantries, but don't know where to begin. This little anthology of ultra basic recipes comes complete with clean, every day recipes as well as calorie counts per serve. What I love about this recipe is that it's easy, delicious, and somehow incredibly filling. Perfect as a side for 4, or a quick winter lunch for two.


Cheesy Cauliflower & Broccoli Bake

You will need: 700 grams cauliflower, trimmed and cut into large florets 1 large head broccoli (300grams) trimmed and cut into large florets 2 and a half tablespoons corn flour 2 cups low calorie milk 1 cup (120 grams) grated low calorie cheddar cheese Fresh ground pepper and salt to season

Preheat the oven to 200 degrees C, or 180 degrees C for fan forced

Steam the cauliflower and broccoli over a large pot of boiling water for 4 minutes, or until tender.

Place in a 5 cup capacity oven proof baking dish. Set aside.

Combine the corn flour and a quarter cup of milk in a jug. Place the remaining milk in a saucepan and bring to boil over high heat. Add the corn flour milk in a thin stream, and keep whisking the contents of the pot as the mixture thickens. Stir in half the cheese until smooth. Season with black pepper and salt.

Pour over cauliflower and broccoli, and sprinkle with remaining cheese.

Bake for 30 minutes until bubbly and golden.

 The original recipe can be found in Superfoods Cookbook by Michelle Bridges. Available online and instore at Dymocks Books