Special Diet

  • 500 g (1 lb) small cauliflower florets
  • 250 g (8 oz) small broccoli florets
  • 350 g (11½ oz) ready-made 4-cheese sauce
  • 8 sun-dried tomatoes, drained and roughly chopped
  • 50 g (2 oz) mature Cheddar cheese, grated
  • salt

Cook the cauliflower in a large saucepan of lightly salted boiling water for 2 minutes, then add the broccoli and cook for a further 3 minutes, until the vegetables are just tender. Drain well.

Meanwhile, place the sauce in a medium saucepan and cook over a moderate heat, stirring occasionally, until simmering. Stir in the sun-dried tomatoes, cauliflower and broccoli and mix together.

Transfer to a shallow ovenproof dish, sprinkle with the grated cheese and cook under a preheated hot grill for 2–3 minutes, until the cheese has melted.

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