Cauliflower Cheese with Tenderstem Broccoli & Spring Onion

Preheat the oven to 180°C (fan) / 200°C / Gas mark 6.

Bring a large pan of salted water to the boil. Blanch the cauliflower florets for 3 minutes, then add the tenderstem broccoli and cook for 2 more minutes. Drain well and set aside.

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually add the milk, whisking to prevent lumps.

Cook the sauce for 5–6 minutes until thickened. Stir in the mustard, most of the cheddar, and all the Parmesan. Add a pinch of nutmeg if using. Season to taste.

Stir in the white parts of the spring onions, then fold the veg through the cheese sauce. Transfer to a baking dish and scatter over the remaining cheddar and the green parts of the spring onions.

Bake for 20–25 minutes until bubbling and golden on top.

Multi-Cooker Option (Ninja Foodi or similar)

• Blanch cauliflower and broccoli as above.
• Assemble the dish in a heatproof baking tin that fits your multi-cooker.
• Use the Bake/Roast function at 180°C for 15–20 minutes, or until bubbling and golden.
• Optional: finish with the Grill setting for 2–3 minutes for extra colour.