Broccoli and cauliflower cheese crumble

  • Total Time

    • Prep Time

    • Bake Time

  • Serves



This tasty vegetarian dish is easy to rustle up mid week with a few store cupboard staples, serve with a nice green salad.


  1. Preheat the oven to 200C (fan 180C, gas mark 6).

  2. For the sauce, heat the milk with the onion, cloves and peppercorns in a saucepan until just simmering. Remove and cool for 10 minutes for the flavours to mingle.

  3. Meanwhile make the crumble, rub the butter into the flour with your fingertips until it resembles rough breadcrumbs, stir through the breadcrumbs and rosemary and put to one side.

  4. Melt the butter for the sauce in a saucepan, add the flour and stir over a gentle heat for a minute before gradually adding the strained infused milk off the heat, whisking until smooth. Continue to simmer the sauce stirring all the time for another 3 - 4 minutes.

  5. Remove from the heat, stir in the cheese with the nutmeg and season with freshly ground black pepper.

  6. Meanwhile add the broccoli and cauliflower to salted boiling water and bring back to the boil and cook for 2 minutes before draining well. Don’t overcook the vegetables when boiling them as they will continue to cook in the oven.

  7. Mix the broccoli and cauliflower through the cheese sauce and place in an ovenproof dish. Sprinkle over the crumble mixture and sprinkle with the grated cheese, bake in the oven for 20 - 25 minutes or until golden and bubbling.

  8. Serve immediately with green salad.

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