Broccoli and cauliflower make an attractive combination, and a yogurt and cheesy sauce gives them extra piquant flavour.
1 small cauliflower (about 250 g/9 oz)
I small head broccoli (about 250 g/9 oz)
150 g/5 oz//i cup natural yogurt
75 g/3 oz/1 cup grated Cheddar cheese
5 ml/I tsp wholegrain mustard
30 nil/2 tbsp wholemeal breadcrumbs
salt and freshly ground black pepper
Break the cauliflower and broccoli into florets and cook in lightly salted boiling water for about 8-10 minutes, until just tender. Drain well and transfer to a flameproof dish.
Mix together the yogurt, grated cheese and mustard, then season the mixture with salt and pepper and spoon over the cauliflower and broccoli.
Preheat the grill to moderately hot. Sprinkle the breadcrumbs over the top of the vegetables and grill until golden brown. Serve hot.
When preparing the cauliflower and broccoli, discard the tougher parts of the stalk, then break the florets into even-size pieces so they cook evenly.