Step 1

Pre-heat the oven to 180 °C

Step 2

Pierce the potatoes all over with a fork or tip of a sharp knife and place on a baking tray and into the oven. Rub with a small amount of oil before putting in the oven for an extra crispy skin

Step 3

After the potatoes have been cooking for 30 minutes remove the outer leaves of the cauliflower and break the cauliflower and broccoli into florets before washing and draining

Step 4

After the potatoes have been cooking for 30 minutes remove the outer leaves of the cauliflower and break the cauliflower and broccoli into florets before washing and draining

Step 5

After the potatoes have been cooking for 30 minutes remove the outer leaves of the cauliflower and break the cauliflower and broccoli into florets before washing and draining

Step 1

Add a little milk at a time, continuously stirring or whisking. Stir out any lumps before adding more milk little by little until all of the milk has been used

Step 7

Take off the heat and stirring the mustard and the cheese

Step 8

Add the broccoli and cauliflower in one layer to an oven-proof dish and cover with the sauce and top with the remaining cheese

Step 9

Place in the oven for the remaining potato cook time

Step 10

Remove the jacket potatoes from the oven, slice in half and top with a spoonful of cauliflower &broccoli cheese

Backwards
Forwards

Cauli Cheese Jackets

When it isn’t always easy to get the little ones to eat their greens- cover them in a lovely cheese sauce!

Cauliflower is very nutritious and the cheese and milk are sources of calcium and protein, helping children feel fuller longer.

85
 mins
Veggie
infants with staffinfants with staff
Launch focussed mode to view individual steps.

Step 1

Pre-heat the oven to 180 °C

Step 2

Pierce the potatoes all over with a fork or tip of a sharp knife and place on a baking tray and into the oven. Rub with a small amount of oil before putting in the oven for an extra crispy skin

Step 3

After the potatoes have been cooking for 30 minutes remove the outer leaves of the cauliflower and break the cauliflower and broccoli into florets before washing and draining

Step 4

Place the florets in a pan of boiling water and boil for approximately 5 mins until tender (drain well and set aside). When testing the cauliflower with a knife it should not fall apart

Step 5

Melt the butter in a saucepan and add the flour to form a roux, stir continuously for about 2 minutes

Step 6

Add a little milk at a time, continuously stirring or whisking. Stir out any lumps before adding more milk little by little until all of the milk has been used

Step 7

Take off the heat and stirring the mustard and the cheese

Step 8

Add the broccoli and cauliflower in one layer to an oven-proof dish and cover with the sauce and top with the remaining cheese

Step 9

Place in the oven for the remaining potato cook time

Step 10

Remove the jacket potatoes from the oven, slice in half and top with a spoonful of cauliflower &broccoli cheese

Difficulty Level

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Ingredients

Serves 
4
  • 1 Large cauliflower
  • 1 large Broccoli
  • 55g butter
  • 4 tablespoons of Plain flour
  • 500ml milk
  • 1 teaspoon Dijon mustard
  • 100g cheddar cheese (grated)- any melting cheese will work but the more mature the flavour, the less cheese you need to add and remember that cheese contains salt
  • 4 jacket potatoes
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