Cheesy Sprouts and Cauliflower

Ingredients (serves 4)

• 1/2 cup fresh white breadcrumbs
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves
• 2 teaspoons extra-light olive oil
• 1 cup finely grated parmesan cheese
• 1/2 medium cauliflower, cut into small florets
• 6 brussels sprouts, trimmed, quartered
• 50g butter
• 1/4 cup plain flour
• 3 cups milk
• 1/4 teaspoon ground nutmeg

Method

1. Preheat oven to 200°C/180°C fan-forced. Lightly grease four 2 cup-capacity, 3cm-deep baking dishes. Place on a baking tray. Combine breadcrumbs, parsley, oil and 1 tablespoon cheese in a bowl.
2. Place cauliflower and sprouts in a heatproof, microwave-safe dish. Microwave, covered, on medium-high (75%) for 3 to 4 minutes or until just tender. Divide between prepared dishes.
3. Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture has thickened. Remove from heat. Stir in nutmeg and remaining cheese. Season with pepper.
4. Pour flour mixture over vegetables. Sprinkle with breadcrumb mixture. Bake for 15 to 20 minutes or until breadcrumbs are golden. Stand for 5 minutes. Serve.