Broccoli and Creamy Cheese Recipe

Preheat your oven to 180 degrees. Steam the broccoli and/or cauliflower until it's just cooked through but still has a slight bite.

Once done, arrange the steamed vegetables evenly in an ovenproof casserole dish.

Melt the 1 tablespoon butter in a small saucepan over medium heat. Pour in the 150 milliliters double cream, stirring continuously to prevent it from scorching on the bottom.

Keep stirring until the cream starts to thicken slightly, enough to coat the back of a spoon.

Stir in the 2 tablespoons parmesan cheese and continue stirring until the sauce has thickened a bit more, becoming noticeably richer.

Pour the warm sauce evenly over the steamed broccoli and cauliflower in the casserole dish. Top with the 1/2 cup cheddar cheese and a generous grinding of salt and black pepper.