Ingredients

The following ingredients have 4 Servings
  • 1 large cauliflower (florets only (600g))
  • 2 small heads of broccoli (florets only (315g))
  • 1.5 tbsp olive oil
  • 1/4 - 1/2 tsp of salt
  • 6 small slices of streaky bacon (90g)
  • 1 tablespoon butter
  • 1.5 cloves garlic (minced)
  • 1 cup / 240ml heavy/double cream
  • 3/4 cup / 90g shredded mozzarella
  • 2/3 cup / 150g cream cheese
  • 1/2 cup / 60g shredded cheddar

Instruction

  • Preheat the oven to 400F / 200C /180 fan.
  • Place the cauliflower and broccoli florets on a non stick baking tray and toss with olive oil and salt. Roast in the oven for 10 minutes. Add the chopped bacon and bake for a further 20 minutes until the bacon is cooked and slightly crisp.
  • Meanwhile, in a sauce pan heat the butter and garlic over medium heat.
  • Cook until the garlic starts to become fragrant, about 30 seconds. Add heavy/double cream, 1/2 cup (60g) of mozzarella, cream cheese, and 1/2 of the cheddar cheese. Stir until melted using a hand whisk and then simmer on a low heat for about 2 minutes until fully melted. Stir through 2 - 4 tbsp of almond milk (or water) if you prefer a thinner sauce.
  • Add the broccoli, cauliflower and bacon to a baking dish. Pour over the cheese sauce and top with the remaining cheddar and mozzarella.
  • Bake in the oven for 20 minutes until the cheese is bubbling and slightly golden on top.