Cauliflower & Broccoli au Gratin
Serves 2
175 cals per serving
1 small cauliflower, divided into florets
1 head broccoli, divided into florets
4 cherry tomatoes, halved
2 tbsp breadcrumbs
1/2oz half-fat cheddar cheese,grated
Cheese Sauce
2 level tbsp cornflour
1/2pint skimmed milk
41/2oz very low fat natural fromage frais
salt and freshly ground black pepper
1/2tsp Dijon mustard
11/2ox half-fat cheddar cheese, grated
Method
Cook the cauliflower and broccoli florets in a large pan of boiling salted water until cooked and just tender. Drain well.
Meanwhile, make the sauce. Blend the cornflour with a little of the cold skimmed milk. Pour the remaining milk into a saucepan and bring to the boil. Stir in the cornflour mixture, reduce the heat and simmer gently, stirring all the time, for about 2 minutes until thickened.
Remove the pan from the heat and beat in the fromage frais, seasoning, mustard and grated cheese.
Arrange the cooked broccoli and cauliflower with the cherry tomatoes in an ovenproof dish. Pour over the cheese sauce and sprinkle with the breadcrumbs and grated cheese.
Pop under a preheated grill for 4-5 minutes until bubbling and golden brown
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