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Photo of Broccoli, cauliflower and ham bake by WW

Broccoli, cauliflower and ham bake

8
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
This is a great way to add vegetables into your meal. Served with a rocket salad and sourdough this is a fast, family favourite dish.

Ingredients

Broccoli

400 g

Cauliflower

400 g

Olive oil

1 tbs

Leek

1 whole, thinly sliced

Deli-sliced leg ham

200 g, (double smoked) cut into batons

Garlic

2 clove(s), crushed

Plain flour

2 tbs

Skim milk

2 cup(s), (500ml)

Extra light cheddar cheese

½ cup(s), grated, (60g)

Dried breadcrumbs

½ cup(s), (35g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil. Boil, steam or microwave broccoli and cauliflower until just tender. Drain.
  2. Meanwhile, heat oil in a medium saucepan over medium heat. Add leek and ham and cook, stirring, for 5 minutes or until leek has softened. Add garlic and cook for 30 seconds. Add flour and cook, stirring, for 1 minute.
  3. Gradually add milk, stirring until smooth after each addition. Bring to the boil. Reduce heat and simmer, stirring constantly, for 1 minute or until sauce has thickened. Remove from heat and stir in cheese, broccoli and cauliflower. Season with salt and freshly ground black pepper.
  4. Spoon cauliflower mixture into prepared dish. Sprinkle with breadcrumbs and lightly spray with oil. Bake for 30 minutes or until light golden. Serve.

Notes

SERVING SUGGESTION: Roasted baby roma tomatoes and baby rocket leaves, plus crusty sourdough bread (40g slice per serve).

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