Michelle Bridges shares on our favourite comfort food dinner ideas: classic cauliflower cheese with a healthy, low-calorie twist.

Cauliflower and cheese – what a flavourful combination. With the addition of broccoli, you get a double whammy of cruciferous goodness as well. The cheese provides protein and calcium, but use a low-calorie version to avoid too much fat.

Recipe from Superfoods Cookbook: The facts, the foods and the recipes – feel great, get fit and lose weight by Michelle Bridges, photography by Henryk Lobaczewski and Julie Renouf. Published by Viking, RRP $29.99.

Serves: 2
Prep: 10 minutes. Cook: 45 minutes. Calories per serve 388

700 g cauliflower, trimmed and broken into large florets
1 large head broccoli (300 g), trimmed and broken into large florets
2 1⁄2 tablespoons cornflour
2 cups (500 ml) low-cal milk
1 cup (120 g) grated low-cal cheddar cheese
freshly ground black pepper
pinch freshly grated nutmeg
pinch cayenne pepper
mixed salad leaves, to serve

1. Preheat the oven to 200°C (180°C fan-forced).

2. Steam the cauliflower over a large saucepan of boiling water for 4 minutes. Add the broccoli and steam for another 4 minutes or until just tender. Place in a 5-cup (1.25 L) capacity ovenproof dish.

3. Meanwhile, combine the cornflour and 1⁄4 cup milk in a jug. Place the remaining milk in a saucepan and bring to the boil over high heat. Whisk in the cornflour mixture and cook, stirring, for 2–3 minutes or until the sauce boils and thickens. Stir in half the cheese until smooth. Season with black pepper and nutmeg. Pour over the cauliflower and broccoli. Sprinkle with the remaining cheese and cayenne. Bake for 30 minutes or until bubbly and golden.

4. Serve with the salad leaves alongside.

What’s your favourite comfort food dish?