Creamy Cauliflower & Broccoli Bake

1 large head of cauliflower, broken into florets
1 vegetable stock cube
1 large head broccoli, broken into florets (or PS Broccoli)
200g tub crème fraîche
1 tbsp wholegrain mustard
splash of white wine (if you wish)
generous grating nutmeg
2 slices stale bread, whizzed into crumbs
  1. Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn’t be tender.)
  2. Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.
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