- Cook the cauliflower and broccoli florets in a large pan of lightly salted boiling water until just tender. Drain well.
- Blend the cornflour with a little of the cold milk.
- Pour the remaining milk into a saucepan and bring to the boil.
- Stir in the cornflour, reduce heat and simmer gently, stirring continously for about 2 minutes, until thickened.
- Remove the pan from the heat and beat in the fromage frais, seasoning, mustard and three-quarters of the grated cheddar.
- Arrange the cauliflower and broccoli with the cherry tomatoes in an ovenproof dish.
- Pour over the cheese sauce and sprinkle with the breadcrumbs and remaining grated cheddar.
- Pop under a pre-heated hot grill for 4-5 minutes until bubbling and golden brown.
Calories: 200 kcal
