Blanched florets of cauliflower and broccoli dressed with a cheddar and gruyère sauce before being topped with Parmesan and baked until golden brown. Serve as a side with your roast dinners.
Cut the cauliflower and broccoli into florets and blanch in boiling salted water until tender. Drain and cool.
Grate the two cheeses.
Warm the milk in a saucepan but do not boil. Place the butter and flour in a separate pan and cook until golden. Add the warm a little at a time, stirring constantly until you have a thick sauce. Add the double cream and season with salt and pepper. Add the grated cheddar, gruyère and then grate in the nutmeg. Stir to melt the cheese and create a smooth sauce.
Preheat the oven to 200'C. Mix the cauliflower and broccoli through the cheese sauce and then place in a baking dish. Grate the Parmesan on top, sprinkle with cayenne pepper and bake until golden brown. This should take approximately 10 minutes.
«Add bacon bits, peas or bread crumbs to add more flavour to this dish.»