Photo of Cheesy vegetable  bake by WW

Cheesy vegetable bake

Points® value
Total Time
50 min
10 min
40 min
Cauliflower, broccoli, carrot, leek and an indulgent cheese sauce combine in this hearty bake. A fresh green salad on the side is the perfect partner.


Cauliflower, Raw

1 whole, cut into florets

Broccoli, raw

1 whole, cut into florets

Carrots, raw

1 medium, cut into 1/2cm rounds


1 medium, finely sliced

Low Fat Spread

2 tablespoon(s)


2 clove(s), crushed

Wholegrain Mustard

½ tablespoon(s), level

Plain White Flour

2 tablespoon(s), level

Skimmed Milk

500 ml

Half fat Cheddar cheese

100 g, coarsely grated

Asda Panko Breadcrumbs

40 g

Olive Oil

½ tablespoon(s)

Chives, Fresh

½ tablespoon(s), snipped

Salad leaves

4 portion(s)

Lemon Juice, Fresh

1 tablespoon(s)


  1. Bring a large pan of water to a boil and cook the cauliflower, broccoli and carrot for 6 minutes, adding the leek for the final minute. Drain and set aside.
  2. Preheat the oven to 190°C, fan 170°C, gas mark 5. Melt the spread in a large pan over a medium heat, then add the garlic and mustard. Stir in the flour and cook for 1 minute, then whisk in a little of the milk until smooth. Gradually whisk in the remaining milk, bring to a simmer and cook, stirring, for 2 minutes until the sauce is thick enough to coat the back of a spoon.
  3. Add most of cheese, then season to taste and stir to melt. Remove from the heat, add the boiled vegetables and stir to combine.
  4. Transfer the cheese and veg mixture to a 2.5-litre baking dish. In a small bowl, combine the breadcrumbs, olive oil and chives, then scatter over the veg. Sprinkle over the remaining cheese. Bake for 25 minutes until golden and bubbling. Toss the salad leaves and lemon juice together, then serve the veg bake with the salad on the side.