Cauliflower and Broccoli Gratin

Serves: 4
Prep Time: 12 minutes
Cook Time: 15 minutes

  • 250 g of Broccoli, cut into florets
  • 600 g of Cauliflower, cut into florets
  • 25 g of Flora Margarine
  • 25 g of Cake Flour
  • 1 Cup (250 ml) of Low Fat Milk
  • 4 Tbsp. (60 ml) of Hellmann's Original Mayonnaise
  • 1-2 tsp. (5 to 10 ml) of Dijon Mustard
  • 50 g of Mature Cheddar, grated
  • 25 g of Parmesan, finely grated
  1. Cook the cauliflower in boiling water for five to six minutes, adding the broccoli and cook until just tender. 
  2. Meanwhile, place the margarine, flour and milk in a saucepan, and, stirring continuously, bring to the boil. 
  3. Simmer for two to three minutes until thickened and smooth.
  4. Stir Hellmann's Original Mayonnaise, Dijon mustard and half the cheese into the sauce, and season with black pepper.
  5. Drain the vegetables and place in an ovenproof dish. 
  6. Pour over the sauce, and sprinkle with the remaining cheese.
  7. Place under a hot grill until golden brown and bubbling.

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