Cauliflower And Broccoli With A Crunchy Crust

• 1 cauliflower Small, broken into florets
• 2 1/2 cups broccoli florets
• 2 tablespoons Flora Cuisine
• 1 1/4 cups mushrooms sliced
• 3 1/4 tablespoons flour
• 300ml (1/2 pint) Semi-skimmed milk
• 2 teaspoons wholegrain mustard Colman's
• black pepper
• 1 gram Edam
• black pepper
• 2 tablespoons breadcrumbs Wholemeal
• parsley

1. Cook the cauliflower and broccoli in boiling water for about 8 minutes until almost tender. Drain and spoon into an ovenproof dish and keep warm.
2. Meanwhile, to make the sauce, melt the Flora in a saucepan, add the mushrooms and cook for about 3 minutes, stirring, until golden brown. With a slotted spoon, lift out on to kitchen paper to drain.
3. Stir the flour into the Flora in the pan and cook for 1-2 minutes, stirring. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring continuously, until the sauce is smooth and thickened. Add the drained mushrooms and mustard and heat through.
4. Remove from the heat, stir in 85g (3 oz) grated cheese until melted and season to taste with salt and pepper. Pour the sauce over the cooked vegetables.
5. Mix together the remaining 25g (1 oz) grated cheese with the breadcrumbs and sprinkle over the sauce. Place under a preheated hot grill until the cheese has melted and the topping is golden brown. Serve garnished with tomato wedges and parsley.

cauliflower, broccoli florets, cuisine, mushrooms, flour, milk, wholegrain mustard, black pepper, gram, black pepper, breadcrumbs wholemeal, parsley

Taken from www.yummly.com/recipe/Cauliflower-And-Broccoli-With-A-Crunchy-Crust-378669 (may not work)