Prep Time: 30 mins | Serves: 6


  • 50g butter

  • 50g plain flour

  • 500ml milk

  • 100g cheddar cheese

  • 1 heaped tsp. of mustard or ½ tsp mustard powder

  • Salt and pepper, to taste

  • 1 head of broccoli, broken into florets

  • 1 small head of cauliflower, broken into florets

  • 50g stale bread, roughly chopped or 25g breadcrumbs

  • ¼ tsp dried or fresh rosemary if liked

  • Olive oil


  1. Preheat the oven to 200°
  2. Melt the butter in a medium saucepan over a low heat, then stir in the flour and cook out for 1 minute.
  3. Gradually add the milk a little at a time to the saucepan, whisking continually to incorporate each time you add more milk. Continue whisking over the heat until thickened and smooth.
  4. Add the cheese and mustard to the sauce and whisk again, then season to taste with salt and pepper, remove from the heat and leave to one side.
  5. Cook the cauliflower and broccoli in a large pan of boiling water for 3 minutes, strain into a colander and place into a medium oven proof dish.
  6. Meanwhile, place the bread and rosemary into a processor and pulse until you have a fine bread crumb consistency. (or finely chop)
  7. Pour the cheese sauce over the veggies, sprinkle over the breadcrumbs and drizzle with a little olive oil. Bake in the oven for 20 minutes, or until golden brown on top and bubbling.
  8. Serve alongside a Pukka pie for a tasty, hearty and wholesome meal.

Don’t forget to use the young cauliflower leaves and the stalks of the broccoli & cauliflower just peel them and slice into coins.

Lots of vegetables taste great in a cheese sauce such as leeks, cabbages, onions & root vegetables, get creative and try some swaps!