The most important aim of this recipe book is to help people to cook heart healthy meals using readily available and economical ingredients.

Broccoli and cauliflower with a creamy sauce

Recipe from Susan Erlank

Serves 6

This is a lighter version of the well-known cauliflower cheese. By using yoghurt instead of a rich cheese sauce, broccoli and cauliflower is still a delicious side dish.


200 g broccoli

200 g cauliflower

¼ cup (60 ml) grated Cheddar cheese, preferably reduced fat

175 ml plain low-fat yoghurt

½ cup (125 ml) plain smooth low-fat cottage cheese

½ tsp (2,5 ml) ground nutmeg or paprika

4 tsp (20 ml) chopped fresh parsley

1 tsp (5 ml) prepared mustard (optional)

½ tsp (2,5 ml) salt

pinch paprika or peri-peri


  1. Cut broccoli and cauliflower into smaller pieces.
  2. Place in a pot with 1-2 cm of water and simmer until tender, but still crunchy. Drain well.
  3. Mix cheese, yoghurt, cottage cheese, nutmeg, parsley, mustard and salt.
  4. Pour some of this sauce over the veggies. Sprinkle with paprika and serve with the rest of the sauce.
  5. Serve hot or at room temperature as a side dish with meat or chicken.


  1. You can also use this sauce as a dipping sauce with veggies or spoon it over baked potatoes.
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