Stovetop Cauliflower and Broccoli Mac and Cheese

Ingredients

• 3 tbsp sunflower or vegetable oil
• 1 cauliflower, cut into 2cm florets, smaller leaves finely chopped
• 200g purple sprouting broccoli, cut into 3cm pieces
• 40g butter
• 65g plain flour
• 550ml milk
• 350ml vegetable stock
• 300g mature Cheddar, grated
• 1 tbsp wholegrain mustard
• 2 tbsp Worcestershire sauce, optional
• 1 tbsp English mustard powder, optional
• 650g macaroni
• 75g fresh breadcrumbs
• 1 lemon, zested

Method

1. Heat 2 tablespoons of the oil in a large frying pan and fry the cauliflower and broccoli in batches for 5 to 8 minutes until slightly charred. Set aside.
2. For the cheese sauce, heat the butter and flour in a saucepan until bubbling.
3. Whisk in the milk and stock, bring to a simmer, and cook for 2 minutes.
4. Turn off the heat and stir in the cheese, wholegrain mustard, and optional Worcestershire sauce and mustard powder.
5. Cook the macaroni until al dente.
6. Heat the remaining oil in a frying pan, toast the breadcrumbs until golden, and stir through the lemon zest.
7. Drain the pasta, keeping back 200ml cooking water, then return it to the pan.
8. Stir in the cheese sauce, warm gently, then fold through the cauliflower and broccoli.
9. Serve topped with the lemony breadcrumbs.