Veggie Cheese Bake
1 cauliflower, cut into florets
1 head broccoli, cut into florets
2 tbsp grated half-fat Cheddar cheese
a pinch of cayenne pepper
For the cheese sauce
2 tbsp cornflour (cornstarch)
300ml/½ pint/1¼ cups skimmed milk
125g/4oz/½ cup virtually fat-free fromage frais
½ tsp mustard
40g/1½oz/⅓ cup grated half-fat Cheddar cheese
1 Cook the cauliflower and broccoli in a pan of lightly salted boiling water until just tender but not mushy. Drain well.
2 Meanwhile, blend the cornflour with a little of the skimmed milk. Heat the rest of the milk untilit boils. Stir in the cornflour mixture and simmer gently, stirring with a wooden spoon, for 2–3 minutes until the sauce is thick and smooth. Remove from the heat and beat in the fromage frais, mustard and grated cheese.
3 Preheat the grill (broiler) to hot.
4 Put the broccoli and cauliflower in an ovenproof dish and pour the cheese sauce over the top. Sprinkle with grated cheese and dust lightly with cayenne.
5 Pop under the hot grill for 5 minutes or until bubbling and golden brown.