Healthy Recipes Blog

Yes, another vegetarian wonder! I haven’t made this for ages actually, but it used to be a favourite of my husband’s and I just found the piece of paper with it on. You can substitute any vegetables you like into this, but I recommend keeping the sweetcorn in as it gives it a good taste, texture and colour… The cheese and margarine make it not as low-fat as it might be (use fat-reduced cheese if you can), but there are lots of healthy vegetables in there to boost your vitamin intake

Vegetable Crumble - serves four

1 cauliflower in small florets

2 tablespoons oil

4 tablespoons wholewheat flour

350ml (12floz) milk (skimmed milk and soya milk both work fine)

1 x 326g (11.5oz) can sweetcorn, rinsed

2 tablespoons chopped parsley

125g (4oz) grated Cheddar cheese (I also use fat-reduced cheese, Edam, Gouda or Emmental)

For the crumble:

50g (2oz) wholewheat flour

25g (1oz) margarine

25g (1oz) porridge oats

25g (1oz) chopped almonds

Cook cauliflower in boiling water for five minutes. Drain and reserve the water.

Heat oil in same pan, stir in flour. Remove from heat, add milk and stir until smooth. Add 150 ml (0.25 pint) of reserved water, bring to the boil and cook for 2-3 minutes until thickened. Stir in sweetcorn, parsley and half the cheese. Carefully fold in the cauliflower and turn mixture into a 1.5 litre (3 pint) ovenproof dish.

For the crumble topping, put flour in a bowl, rub in margarine until it resembles breadcrumbs. Add the oats, almonds and rest of the cheese. Sprinkle over the vegetable mixture and bake in pre-heated oven 190°C (375°F), Gas Mark 5, for 30 minutes until the topping is golden brown and crisp.