Ingredients:

• 2 cups – chopped Cauliflower.
• 1/2 cup – Broccoli florets
• 1/2 cup – Spinach leaves, coarsely blended
• 1.5 cup – Skimmed Milk
• 1 tbsp – Cornflour dissolved in 1/2 cup Skimmed Milk
• 1/2 cup – Cheddar Cheese
• 1 tbsp – Butter
• 1 tbsp – Dijon Mustard
• 1 tsp – Black Pepper Powder
• 1 tbsp – Plain flour

Method:

1. Cut cauliflower and broccoli florets small and steam or boil for 8-10 minutes until it becomes tender.
2. Don’t overcook the florets or it will get mushy.
3. Dip these florets into the corn flour- milk mixture along with the blended spinach and mix quite well.
4. Keep it aside.
5. Heat butter in a pan, roast plain flour into it on slow flame for 4-5 minutes.
6. Add milk while stirring frequently.
7. keep stirring to avoid the sauce from forming lumps.
8. When the milk gets thick, add mustard paste and keep stirring for a minute.
9. Turn off the flame.
10. Grease a baking dish, line florets with milk into it and pour sauce over it.
11. Sprinkle black pepper powder and cheese on top.
12. Bake in a preheated oven at 180 degrees C for about 25 minutes.
13. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur