Flageolet, Cauliflower & Broccoli Bake

This is a variation of the common-or-garden cauliflower cheese. I've added beans for extra protein and broccoli for colour and both add nutrients. I make a kind of mudica topping with wholemeal bread, Parmesan and cheddar cheese. The result is almost a meal in itself! I'd happily eat this for supper with some fresh crusty bread. Recipe and method below...


Flageolet, Cauliflower & Broccoli Bake Recipe
Serves 6

Ingredients:
1 x head of cauliflower
2 x heads of broccoli
1 x 265g tin of flageolet beans, drained

For the sauce:
1/2 pint water
1 pint milk (I used semi skimmed)
60g butter
75g plain flour
bay leaf
2 tsps marigold veg stock powder
1 teaspoon dijon mustard
75g cheddar cheese
freshly ground black pepper

For the topping:
1 slice of wholemeal bread, ground into crumbs with a food processor
50g Parmesan, finely grated
50g Cheddar, finely grated


Method:
Pre-heat the oven to 200°C.
In a large baking dish (I use a lasagne tray), spread out the flageolet beans.
Split the heads of the broccoli and cauliflower into large florets and steam for between 10-15 minutes until tender but not overcooked. I have to steam in two batches as my stove top steaming pan isn't big enough to fit everything in one go.
While the veg is steaming you can make the sauce.
In a medium saucepan, melt the butter on a low heat and then stir in the flour. Cook for a few minutes. In a large jug, mix together the water, milk and stock powder. Gradually add to the butter/flour mix, making sure all lumps are eliminated before adding more liquid. I like to use a wooden spatula with holes. Once you've incorporated all the liquid, add the bay leaf and grind in some pepper.
Bring the boil, stirring constantly. Boil for a couple of minutes.
Turn off the heat and stir in the cheese and mustard.
Once the veg is cooked, layer on top of the beans,
Pour over the sauce, making sure you cover as much of the cauliflower and broccoli as possible.
Mix the cheese and breadcrumbs together and sprinkle over the top.

Bake in the oven for about 30 minutes until the breadcrumb and cheese crust is golden.

This is also a brilliant meal for toddlers - Marco loves it and has had it for dinner the last two nights! I just re-heat it in a saucepan.