Cheesy green veg gratin

Jazz up cauliflower cheese with green broccoli and spinach, and a cheddar and chive sauce. Be sure to use the cauliflower leaves, too, for extra flavour

  • Prep:15 mins
    Cook:40 mins
  • Easy

Nutrition per serving

  • kcal 284
  • fat 19g
  • saturates 11g
  • carbs 15g
  • sugars 7g
  • fibre 3g
  • protein 12g
  • salt 0.6g


  • 1 cauliflower (450g), broken into florets, leaves reserved
  • 200g purple sprouting broccoli
  • 200g spinach
  • 70g unsalted butter
  • 70g plain flour
  • 900ml whole milk
  • 2 tsp English mustard
  • 150g mature cheddar
  • ½ bunch of chives, finely chopped


  1. Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry. 

  2. Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.

  3. Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.

  4. Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.

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