Broccoli, Leek & Cauliflower Bake

Little Dish Favourites Cookbook by Hillary Graves (Hodder & Stoughton, £14.99) reveals her favourite family dishes in this delightful recipe book that’s packed with cute illustrations and over 60 recipes for children of all ages. 

Broccoli, Leek & Cauliflower Bake

“I originally served this bake to my children because they love anything with cheese,” says author Hillary Graves. “It was a huge hit with them, and my husband and I enjoyed it too.”

Serves 6

Ingredients

275g (10oz) cauliflower, cut into small florets 
225g (8oz) broccoli, cut into small florets 
2 leeks, thinly sliced
50g (2oz) butter 
50g (2oz) plain flour 
450ml (16fl oz) whole milk 
175g (6oz) mild Cheddar cheese, grated 
1 tbsp wholegrain mustard 
Pinch of nutmeg 
40g (11/2oz) fresh breadcrumbs (1 slice of brown bread)
1 tbsp fresh flat-leaf parsley, finely chopped 
25g (1oz) freshly grated Parmesan 

Method

Preheat the oven to 190°C/375°F/Gas Mark 5. Add the cauliflower to a saucepan of boiling water, cover, and simmer for 4 minutes. Add the broccoli and leeks to the pan, cover and simmer for a further 2–3 minutes. Drain the vegetables. To make the sauce, melt the butter in a saucepan, add the flour and mix. Slowly pour in the milk while whisking and gently bring to the boil. Cook for 2–3 minutes, stirring all the time, while the sauce thickens. Mix in the Cheddar, mustard and nutmeg. Remove from the heat and continue to mix until all the cheese has melted. Spread the vegetables evenly in an ovenproof dish and pour the sauce on top. Mix the breadcrumbs, parsley and Parmesan cheese together and sprinkle over the top. Bake for 15 minutes, until golden and slightly crispy.