Cauliflower & broccoli with a crunchy crust

Serves 4

1 small cauliflower, broken into florets

225g (8 oz) broccoli florets

Sauce

25g (1 oz) Flora 59% vegetable fat spread

115g (4 oz) mushrooms, sliced

25g (1 oz) flour

300ml (½ pint) skimmed milk

1 tsp Colman's Wholegrain Mustard

55g (2 oz) Cheddar cheese, grated

1 tsp fresh chopped parsley

Black pepper

2 tbsp wholemeal breadcrumbs

Tomato and parsley to garnish

Preparation

1. Cook the cauliflower and broccoli in boiling water for about 8 minutes until almost tender. Drain and spoon into an ovenproof dish and keep warm.

2. Meanwhile, to make the sauce, melt the Flora in a saucepan, add the mushrooms and cook for about 3 minutes, stirring, until golden brown. With a slotted spoon, lift out on to kitchen paper to drain.

3. Stir the flour into the Flora in the pan and cook for 1-2 minutes, stirring. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring continuously, until the sauce is smooth and thickened. Add the drained mushrooms and mustard and heat through.

4. Remove from the heat, stir in half the grated cheese, parsley and season to taste with pepper. Pour the sauce over the cooked vegetables.  

5. Mix together the remaining grated cheese with the breadcrumbs and sprinkle over the sauce. Place under a preheated hot grill until the cheese has melted and the topping is golden brown. Serve garnished with tomato wedges and parsley.

Nutritional information per serving:

Calories: 191 Fat: 9.7g of which saturates 4.1g Salt (based on sodium): 0.61g