A really comforting main or side dish, perfect to accompany any roasted or grilled meats.
What you'll need
Enough for however many you're feeding, I cook for 2.
- Cauliflower
- Broccoli
- Mushrooms
- Grated cheese
- Cream cheese
- Fresh thyme
- Cream
- Mustard
What to do
- Par boil some cauliflower & broccoli florets in salted water for about 5 minutes. Drain and leave to cool.
- To make a creamy, mushroom cheese sauce; empty any water out of the pan you par boiled the veg in. Melt some butter, and fry the mushrooms until golden (this usually takes 4-5 mins, medium/ high heat), then add some minced or grated garlic and some fresh thyme if using. Add around half a pack of cream cheese (about 100g), some cream (about 150ml), and a cup of grated cheese (I used a mix of Gruyère and cheddar), a teaspoon of mustard and gently warm through to melt the cheese.
- Add the cauliflower and broccoli back into the creamy sauce and gently mix so everything is coated in the sauce.
- Pour all of the mix into an oven proof dish, sprinkle over some more grated cheese and bake for about 10-15 minutes to heat through, and until the cheese is golden. Once out of the oven, sprinkle over some fresh chives or finely chopped spring onions, if you like!
- Serve on its own or with some grilled or roasted meat.
