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Ingredients

Method

  • STEP 1

    Cook the frozen cauliflower & broccoli florets in a pan of boiling water for 5 mins until tender, then drain and steam-dry.

  • STEP 2

    Heat grill to high. Put the mascarpone, plain flour, milk, grated Parmesan and wholegrain mustard in a large saucepan. Whisk until smooth and gently heat through.

  • STEP 3

    Add the veg to the pan and stir everything together, then transfer to an ovenproof dish and scatter over a little more Parmesan. Put under the hot grill until golden and crisp.

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