1. Broccoli x 1 (around 400-500g)

2. Cauliflower x 1 (around 400-500g)

3. Olive oil x 1 tbsp

4. Pink salt

5. Pepper x a few shakes

6. Butter x 15g

7. Minced garlic x 1 tbsp

8. Low fat milk x 500ml

9. All purpose flour x 3 tbsp

10. Emmental cheese x 1 slice

11. Gouda cheese x 1 slice

12. Cheddar cheese x 1 slice

13. Havarti cheese x 1 slice

14. Nutmeg powder x ½ tsp

15. Paprika x ½ tsp

16. Onion powder x 1 tsp

17. Maple syrup (or sugar) x ½ tsp

1. Cut the florets off the broccoli and cauliflower. Don't cut the florets too small.

2. Toss the florets in 1 tbsp olive oil, ½ tsp salt and a few shakes of pepper.

3. Bake the florets in an oven at 170 deg C for 20 minutes.

   1. • My oven is a Samsung one that doubles as an air-fryer, and it seems to be unusually hot, so you may want to do this at 180 deg C in your oven if yours is normal.

4. Melt butter in a saucepan, then fry the garlic until fragrant, around 30s.

5. Add 500ml of low fat milk and 3 tbsp of flour mixed with water to form a slurry. Stir with a whisk until the mixture thickens.

6. Add 1 slice each of emmental, gouda, havarti and cheddar cheese.

• You don't have to use this specific blend of cheese. Any cheese you like is fine! You can put 4 slices of cheddar if you want, and you can also use grated cheese if you want.

7. Add 1 tsp onion powder, ½ tsp ground nutmeg, ½ tsp paprika and pink salt to taste. I usually add around ½ tsp of salt, but this also depends on how salty your cheese is. Mix well with a whisk, then turn off the heat.

8. When your florets are done baking, take them out and put them in a baking dish.

9. Ladle the creamy sauce in the saucepan all over the florets, then spread cheddar cheese (or a mix of cheddar and mozzarella) thickly on top.

10. Preheat the oven to 180 deg C and bake for 15min. After that, turn the heat up to 230 deg C and bake for 10 minutes to brown the cheese.

11. You're done! Enjoy!