Oooh, use of alliteration there, folks! This is a dead quick and simple recipe – super healthy, really tasty and a good sunday roast alternative. I love apple crumble and cauliflower cheese and this is a strange fusion of the two – it tastes good though, promise! Crunchy broccoli and cauliflower and baked mushrooms covered with crunchy cheesy breadcrumbs – simple! Also if you’re vegan, leave out the cheese and add a bit of olive oil to the breadcrumb mix instead.
You will need: 1 small cauliflower, 1/2 broccoli, 2 slices of breads worth of breadcrumbs, 35g cheddar cheese, 150g mushrooms, salt, pepper, Aromat, teaspoon sunflower seeds/pumpkin seeds (optional)
Preheat your oven to 200 degrees. Chop your broccoli and cauliflower into chunks, and pop in a pan of boiling water. Boil for 10 minutes (make sure they aren’t too squishy) and drain in a colander. Grate the cheese and then mix the cheese, breadcumbs, a pinch salt, pinch of pepper, seeds and a pinch of Aromat in a bowl. Chop your mushrooms in half and wash them.
Place the broccoli, mushrooms and cauliflower chunks into a casserole dish and pour the cheesy mixture over the top, make sure everything is covered. Then put in the oven for 15 minutes and you’re done!
You don’t have to just use broccoli and cauliflower – I’ve used potatoes and carrots for this recipe. As I said, it’s a really simple meal, but nice and hearty. Serve with crispy roast potatoes and yorkshire puddings for a great sunday roast or have it with a nice salad for tea, like we did.
Love, Mrs Gardom