Cheesy Cauliflower & Broccoli Bake
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Cheesy Cauliflower & Broccoli Bake

Cheesy Cauliflower & Broccoli Bake

with Lemony Veggies

Get ready to perform some kitchen magic, because the transformation that occurs when this veggie bake goes in the oven is quite astonishing. The roasted veggies mix and mingle with the fetta and creamy mustard sauce to become velvety and packed with flavour, while the panko topping turns into a golden crust with a hint of citrus. No wand required!

Allergens:
Milk
Gluten
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1 head

broccoli

1 unit

brown onion

2 clove

garlic

1 bunch

thyme

1 bunch

parsley

1 unit

lemon

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 tub

Dijon mustard

1 packet

light cooking cream

(Contains Milk;)

1 cube

vegetable stock

1 block

fetta cheese

(Contains Milk;)

1 bag

green beans

1 unit

carrot

Not included in your delivery

olive oil

20 g

butter

1 tbs

plain flour

(Contains Gluten;)

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2780 kcal
Fat41.1 g
of which saturates25.6 g
Carbohydrate41.8 g
of which sugars16.7 g
Dietary Fibre0 g
Protein28.9 g
Cholesterol0 mg
Sodium1120 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Baking Paper
Baking Tray
Medium Non-Stick Pan

Instructions

ROAST THE VEGGIES
1

Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower and broccoli into small florets and roughly chop the stalks. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until just tender, 15-20 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

GET PREPPED
2

While the veggies are roasting, thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Roughly chop the parsley. Zest the lemon to get a good pinch, then cut in half. In a medium bowl, combine the parsley, lemon zest, shredded Cheddar cheese and panko breadcrumbs. Drizzle generously with olive oil and season with salt and pepper. Stir to combine.

make the sauce
3

Heat the butter and a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until the onion is coated, 2 minutes. Remove the pan from the heat and add the Dijon mustard, light cooking cream and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine and season to taste with salt and pepper.

FINISH THE BAKE
4

Add the roasted cauliflower and broccoli to the pan and crumble in the fetta. Stir to coat. Transfer the mixture to a medium baking dish. Top with the cheesy breadcrumb mixture and bake until golden and the cheese has melted, 8-12 minutes.

COOK THE BEANS & CARROT
5

While the bake is in the oven, trim the green beans. Cut the carrot (unpeeled) into thin matchsticks. Wash the frying pan and return to a medium-high heat. Add the green beans, carrot, a good squeeze of lemon juice and a dash of water. Cook, tossing, until the veggies are tender, 4-5 minutes. Add more lemon juice or water as you go to speed up the cooking process and help the veggies cook evenly. Season to taste with salt and pepper.

serve up
6

Divide the cheesy cauliflower and broccoli bake between plates and serve with the lemony veggies.