Spruce up cauliflower and broccoli with this simple cheese sauce.
1 small Broccoli
1 small Cauliflower
4 tablespoons Creme Fraiche or Philadelphia Cheese
1 tablespoon Strong Cheddar Cheese
1/2 teaspoon Dijon Mustard
Pinch Smoked Paprika
Preheat the oven to 190°C/375°F/Gas mark 5.
Bring 300ml of hot water to the boil in a large saucepan. Dissolve 1 low salt stock cube in the water. Add cauliflower florets (leave them fairly large) and simmer for 5 minutes. Add broccoli florets and simmer until both vegetables are almost cooked, but still firm.
Remove the vegetables from the cooking liquid but retain the liquid. Place the vegetables in a heatproof dish.
Mix the creme fraiche or Philadelphia cheese with 4 tablespoons of the slightly cooled cooking liquid (stock), the Cheddar cheese, Dijon mustard and smoked paprika.
Spoon the sauce over the vegetables and place the dish in the preheated oven. Bake at 190°C until the top is lightly browned. Serve immediately. Ideal for serving from the dish at the table.