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Cauliflower & broccoli cheese Recipe


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     Cauliflower & broccoli cheese

Category   Salads - Soups - Sidedishes
Sub Category   None

2 cloves garlic
50 g unsalted butter
50 grams flour
600 ml semi skimmed milk
500 grams fresh or frozen broccoli
75 grams cheddar cheese
1 kg fresh or frozen cauliflower
2 slices stale bread
2 sprigs fresh thyme
25 grams flaked almonds
olive oil

1. Preheat the oven to 180C/350F/gas 4. 2. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. 3. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. 4. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection. 5. Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar.
6. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of sea salt and black pepper, then scatter evenly over the cauliflower

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