- Roasted Broccoli, Cauliflower & Cheddar Crumble.jpg (151.89 KiB) Viewed 645 times
Preparation Time: 15 minutes
Cooking time: 45 minutes
Serves: 4
If served as four portions, provides 649 cals, 52g fat (of which 21g saturates), 8g sugar and 0.8g salt per portion.
Ingredients
- 1 medium cauliflower, cut into large florets
- 1 medium head broccoli, cut into large florets
- 2 cloves of garlic, crushed
- 3 tbsp of olive oil
- Salt and pepper
- 50g (2oz) hazelnuts, roughly choppped
- 30g (1oz) oats
- 125g (4oz) cheddar, grated
- 175g (6oz) creme fraiche
- 1 tbsp of wholegrain mustard
- 3 tbsp of mixed seeds, or chopped nuts - optional
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Parboil the cauliflower and broccoli for 2 minutes, drain and dry. Place the veg and the garlic into a baking tin and toss in the olive oil, then season. Roast for 15 minutes.
2. Meanwhile in a small bowl mix the hazelnuts, oats and ¾ of the cheese together.
3. After 15 minutes remove the veg from the oven and turn it down to 180°C/Fan 160°C/Gas Mark 4. Stir the creme fraiche and mustard through the veg. Scatter the nut mix on top and finish with the remaining cheese.
4. Bake for a further 30 minutes, until the topping is golden and crisp.
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