Adapted from Jamie Oliver's Save with Jamie Recipe
Serves 8
27 propoints
INGREDIENTS
2 cloves of garlic (0pp)
50g reduced fat margarine (7pp)
50g plain flour (5pp)
500ml skim milk (4pp)
500g fresh or frozen broccoli (0pp)
75g reduced fat cheddar cheese
1 kg fresh or frozen cauliflower (0pp)
2 slices of stale bread (4pp)
2 sprigs of fresh thyme (0pp)
25g flaked almonds (4pp)
1/2 tbsp olive oil (3pp)
METHOD
Preheat the oven to 180°C.
Peel
and finely slice the garlic and put it into a medium pan on a medium
heat with the margarine. When the margarine 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 with salt and pepper.
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, almonds and oil and
a pinch of salt and pepper, then scatter evenly over the cauliflower
cheese.
Bake for 1 hour, or until golden and cooked through.
Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/the-best-cauliflower-broccoli-cheese/#ztHEkzQP87r1TWzT.99