In partnership with Booths, the good grocers
Enter My Product Arrow
Image for Recipe - Cauliflower & Broccoli Cheesy Bake

Cauliflower & Broccoli Cheesy Bake

Image for Recipe - Cauliflower & Broccoli Cheesy Bake
  • Time preparation 15 minutes
  • cook time 45 minutes
  • Serve Serves 6 as a side, or 4 as a main course

Rich, madly cheesy and the perfect bake on a cold day. Serve on its own with lots of black pepper, and maybe a salad, or as a side with roast chicken

Recipes taken from Posh Pasta by Pip Spence (Quadrille, £12.99) Photography © Faith Mason
  • Olive oil, for greasing
  • 900ml milk
  • 50g unsalted butter
  • 3 tbsps plain flour
  • 2 tsps English mustard
  • 100g mature Cheddar, grated
  • 50g Stilton, grated
  • 50g Pecorino romano, finely grated
  • 200g dried farfalle
  • 300g mixture of cauliflower and broccoli florets, cut into small pieces
  • Sea salt and black pepper

Preheat the oven to 220°C/Fan 200°C/Gas 7. Oil a 30 x 20cm baking dish. Put the milk in a saucepan, place on a low heat, bring to a simmer, then take off the heat.

Melt the butter in a medium saucepan on a low heat, then stir in the flour and mustard for a minute until bubbling.

A ladleful at a time, add the warm milk to the pan, stirring for about 5–10 minutes, until the sauce coats the back of a spoon. Stir in most of each of the cheeses, season to taste and take off the heat.

Cook the farfalle in a large pan of boiling, salted water for half the cooking time stated on the packet, adding the cauliflower and broccoli for the final 3 minutes, then drain.

Tip the pasta and vegetables into the sauce, stir together and spoon into the oiled baking dish. Scatter with the remaining cheeses and a grind of pepper, then bake for 20 minutes until golden and bubbling.

Rich, madly cheesy and the perfect bake on a cold day. Serve on its own with lots of black pepper, and maybe a salad, or as a side with roast chicken.

Ingredients

  • Olive oil, for greasing
  • 900ml milk
  • 50g unsalted butter
  • 3 tbsps plain flour
  • 2 tsps English mustard
  • 100g mature Cheddar, grated
  • 50g Stilton, grated
  • 50g Pecorino romano, finely grated
  • 200g dried farfalle
  • 300g mixture of cauliflower and broccoli florets, cut into small pieces
  • Sea salt and black pepper

Method

Preheat the oven to 220°C/Fan 200°C/Gas 7. Oil a 30 x 20cm baking dish. Put the milk in a saucepan, place on a low heat, bring to a simmer, then take off the heat.

Melt the butter in a medium saucepan on a low heat, then stir in the flour and mustard for a minute until bubbling.

A ladleful at a time, add the warm milk to the pan, stirring for about 5–10 minutes, until the sauce coats the back of a spoon. Stir in most of each of the cheeses, season to taste and take off the heat.

Cook the farfalle in a large pan of boiling, salted water for half the cooking time stated on the packet, adding the cauliflower and broccoli for the final 3 minutes, then drain.

Tip the pasta and vegetables into the sauce, stir together and spoon into the oiled baking dish. Scatter with the remaining cheeses and a grind of pepper, then bake for 20 minutes until golden and bubbling.

Rich, madly cheesy and the perfect bake on a cold day. Serve on its own with lots of black pepper, and maybe a salad, or as a side with roast chicken.

Still hungry? Why not have another course

Because you enjoyed this recipe, you'll love these

View All Recipes
stay connected
Download your FREE Guide
40 British Producers You Need to Know