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Cheesy vegetable pots
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in personalized creamy, cheesy vegetables for all tastes.
Ingredients:
  • 200g broccoli, trimmed, cut into small florets
  • 200g cauliflower, trimmed, cut into small florets
  • 62.50 gm reduced-fat dairy spread
  • 62.50 ml plain flour
  • 515.00 gm low-fat milk, warmed
  • 250.00 ml grated tasty cheese
Instructions:
  • - In a microwave-safe dish, arrange carrots and pour in 2 to 3 tablespoons of cold water. Cover and microwave on high for 4 to 5 minutes until tender, then transfer to a bowl. - Next, add broccoli and cauliflower to the same dish. If needed, add a splash more water. Cover and microwave on high for 3 to 4 minutes until tender. Drain thoroughly before serving.
  • Preheat your oven to a toasty 200°C. Spread the colorful vegetables evenly among four 1 1/2 cup (375ml) ovenproof dishes. Let them rest while you move to the next step.
  • In a small saucepan over medium heat, melt the spread. Once melted, remove from heat and stir in flour. Return to medium heat and cook for 1 to 2 minutes until bubbles form. Remove from heat again. Slowly whisk in milk until smooth. Return to heat, stirring for 1 to 2 minutes until the sauce thickens and boils. Reduce heat to low and simmer for an additional 2 minutes until thickened. Finally, stir in half of the cheese. Enjoy!
  • Drizzle sauce over vegetables and top with the remaining cheese. Arrange dishes on a tray and bake for 15 to 20 minutes until cheese is melted and golden. Let cool for 5 minutes before serving.

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