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Broccoli and Cauliflower Cheese Bake

A crowd-pleasing vegetable bake with a rich cheese sauce, leeks, and a crunchy brioche crumb topping served with salad.

VegetarianMain CourseCheeseBroccoliCauliflowerBake
Estimated Nutrition
Calories
928.1
kcal / serving
3712.4 kcal total
Carbs
46.3g
per serving
185.2 g total
Fat
68g
per serving
272.1 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tsp
English Mustard
For the cheese sauce
1
tsp
Worcestershire Sauce
For the cheese sauce; ensure vegetarian version if needed
1
tbsp
Sherry Vinegar
For the dressing
1
tsp
Dijon Mustard
For the dressing
Dairy
50
g
Unsalted Butter
For the cheese sauce
450
ml
Whole Milk
For the cheese sauce
200
g
Cheddar
Grated, for the sauce
50
g
Unsalted Butter
For the bake
150
g
Lincolnshire Poacher Cheese
Grated
Fruits
1
piece
Lemon
Juiced only
GrainsCereals
50
g
Plain Flour
For the cheese sauce
0.5
loaf
Brioche
Cut into 2cm cubes
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
3
tbsp
Olive Oil
For the dressing
Vegetables
2
piece
Leeks
Sliced
200
g
Broccoli
Cut into florets
200
g
Cauliflower
Cut into florets
2
heads
Baby Gem Lettuce
Leaves separated
150
g
Tenderstem Broccoli
Boiled until just tender
150
g
Romanesco Broccoli
Florets, boiled until just tender

Method

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