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1 small cauliflower, leaves removed and broken into small florets

1 small head broccoli, broken into small florets

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For the cheese sauce

50g butter

50g flour

1 tsp mustard

500ml milk

100g strong cheddar

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1. Put the florets in the slow cooker pot.

2. Melt the butter in a saucepan, then stir in the flour, to form a roux. Mix well and cook for 1-2 minutes, stirring constantly.

3. Off the heat, stir in the milk little by little, ensuring that each amount of milk is fully combined before you add more. Once all the milk has been added, return the pan to a low heat and bring to a simmer, stirring continuously. This will take approx. 5-10 mins.

4. Once the sauce has come to a simmer, it will have thickened up nicely. Take the pan off the heat, stir in two thirds of the cheese, and the mustard.

5. Pour the cheese sauce over the cauliflower in the pot, covering it all fully. Put the remaining grated cheese over the top.

6. Put the lid on, with a tea towel tucked under the lid (sides folded up) and cook on high for 2-3 hours or until the cauliflower and broccoli is cooked and the cheese on top has melted and started to brown. Serve.

Note

Cauliflower cheese can go watery if the cauliflower is overcooked or not fully drained (when par-boiled). To avoid this, only cook the dish until the cauliflower is tender. In this recipe we don’t precook the cauliflower so there is no need to drain it before you combine it with the cheese sauce.