2 baby cauliflowers
8 oz/225 g broccoli
Salt and pepper
8 tbsp olive oil
4 tbsp butter or margarine
2 tsp grated fresh gingerroot
Juice and rind of 2 lemons
5 tbsp chopped cilantro
5 tbsp grated Chedder cheese
Preheat the broiler. Cut the cauliflowers in half and the broccoli into very large florets
Cook the cauliflower and broccoli in a pan of boiling salted water for 10 minutes. Drain well, then transfer to a shallow ovenproof dish and keep warm until required.
To make the sauce, place the oil and butter in a skillet and heat gently until the butter melts.
Add the ginger, lemon juice and rind, and chopped cilantro and simmer for 2-3 minutes, stirring occasionally.
Season the sauce to taste with salt and pepper, then pour over the vegetabloles in the dish and sprinkle the cheese on top.
Cook under the hot broiler for 2-3 minutes, or until the cheese is bubbling and golden brown. Let cool for 1-2 minutes, then serve.