This was Sunday evening comfort food. I grew up on broccoli and cauliflower with cheese sauce, and this was every bit as warm, gooey and delicious as I remembered - like wrapping up in a blanket on a cold winters day. I could have joyfully devoured the entire dish myself, but generously offered to share with my family.
CHEESY VEGETABLE MEDLEY
1 small cauliflower, cut into florets
1 bunch of broccoli, cut into florets
1 tablespoon olive oil
8 ounces of bacon
2 tablespoons of butter
2 tablespoons of flour
pinch of english mustard powder
1/2 pint of dry white wine
5 ounces of cream
salt and black pepper
4 ounces of cheddar cheese (I'm sure I added more)
3 tablespoons of chopped fresh parsley
3 ounces of breadcrumbs
Bring a large pan of water to the boil. Add the cauliflower and broccoli florets and cook for 10 to 15 minutes, or until tender. Drain and wipe out the pan. Set the vegetables aside.
Heat the oil in the pan and fry the bacon, turning once, until crisp and golden. Drain the bacon on a paper towel, then snip into small pieces. Set aside.
Melt butter in pan. Stir in the flour and mustard. Cook for 1 minute. Remove from heat and gradually blend in the wine. Return to the heat and bring to the boil, stirring, until thickened. Stir in the cream, season with salt and pepper.
Heat grill to medium. Grate the cheese. Remove pan from heat. Stir parsley, cauliflower and broccoli into the sauce. Scatter breadcrumbs, bacon and cheese over the top. Cook under the grill for 10 minutes, or until golden and bubbling.
Recipe adapted from International Masters Publishers