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Baby Cauliflower and Broccoli Cheese

Image of Baby Cauliflower and Broccoli Cheese
Ingredients

350g/12oz dried casareccia (long curled shapes)
Dash of olive oil
50g/2oz butter
Salt and freshly ground black pepper
6 baby cauliflowers
6 baby broccoli spears
1 quantity Cheese Sauce
45ml/3tbsp dry white wine
30ml/2tbsp double cream
75g/3oz grated mature Cheddar cheese

Details

Serves: 4


Method

Bring a large saucepan of water to the boil and add the casareccia with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and return to the saucepan with the butter and season with salt and freshly ground black pepper. Set aside, covered, to keep warm.


Bring a large saucepan of water to the boil and add the baby cauliflower and baby broccoli. Cook for about 5 minutes, until tender. Drain and return to the saucepan, covered, to keep warm.


Place the Cheese Sauce in a saucepan and stir in the wine and cream. Heat gently, stirring constantly, for about 5 minutes.


To serve, divide the pasta between four warmed individual plates and arrange the baby vegetables on top. Pour over the Cheese Sauce and sprinkle with grated cheese. Serve immediately.

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