The Best Cauliflower & Broccoli Cheese from Jamie Oliver, his words not mine, might actually be the best cauliflower and broccoli cheese that you can enjoy when watching your weight! Although I’ll concede, this isn’t a recipe I’ve made very often. But this really is a lovely dish, which is given some additional TLC with the crunchy almond breadcrumb topping (not essential if you want to cut down on calories, but recommended).
Jamie suggests this could be a side dish which can serve 8 people. Personally, I think it lends itself better to serving 4 and my wife and I devoured this for dinner and lunch the next day. If you can’t get your hands on fresh produce, don’t worry, as you can use frozen broccoli and cauliflower which are great alternatives to have as back-ups in your freezer when supermarket shelves are bare.
Recipe: The best cauliflower & broccoli cheese
Calories: 270 calories per serving
Serves: 8 (as a side)
Book: Jamie Oliver – Save with Jamie
Prep time: Approx 20 minutes
Cooking time: Approx 1 hour 25 minutes
Ingredients: 2 cloves of garlic, 50g unsalted butter, 50g plain flour, 600ml semi-skimmed milk, 500g fresh or frozen broccoli, 75g mature cheddar cheese, 1 kg fresh or frozen cauliflower, 2 slices of ciabatta or stale bread, 2 sprigs of fresh thyme, 25g flaked almonds, olive oil, flaked sea salt, ground black pepper
Cost per portion: Approx 0.68
Method: Preheat the oven to 180°C/350°F/gas 4
Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter.
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.
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.
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.
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 cheese.
Bake for 1 hour, or until golden and cooked through, then enjoy!