Antony Worrall Thompson works to transform a plain old favourite, cauliflower and broccoli, into a classy, creamy, dreamy dish with a classic sauce.
600g cauliflower florets 600g broccoli florets Salt For the sauce: 85g butter 85g plain flour 850ml full cream milk freshly-ground black pepper 40g Parmesan cheese, grated 130g Cheddar cheese, grated
1) Bring a large saucepan of lightly-salted water to the boil. Cook the cauliflower and broccoli for 6-7 minutes until tender to the point of a knife. 2) Meanwhile, put a non-stick saucepan or milk pan over a medium heat on the hob and melt the butter. Gradually add the flour to make the base of the sauce. Allow to cook gently for 5 minutes, stirring. 3) Add the milk to the pan, bit by bit, and stir it in thoroughly. 4) Add both the Parmesan and the Cheddar, then season to taste, stirring thoroughly. 4) Drain the cauliflower and broccoli and place it in a serving dish. Ladle the sauce over the vegetables and serve immediately.