Friday, 29 May 2015


Adapted from Jamie Oliver's Save with Jamie Recipe
Serves 8
27 propoints

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)

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.


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