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In a large bowl, whisk the 5 cups of milk with salt and parsley.
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If you prefer a thicker sauce, you can whisk 3 tablespoons of flour into the milk before heating it gently in a saucepan until it slightly thickens.
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Stir your sautéed vegetables into this milk mixture.
4. Assemble the Bake
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Pour the creamy mixture over the broccoli and cauliflower in the baking dish.
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Arrange the 200g of cherry tomatoes on top.
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Sprinkle a generous layer of shredded cheese over the entire surface to achieve the golden crust shown in the picture.
5. Bake
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Preheat your oven to 200°C (400°F).
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Bake for 20–25 minutes, or until the sauce is bubbling and the cheese is melted and browned into a beautiful crust.
6. Serve
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Let the dish rest for 5 minutes before serving to allow the sauce to set.
Pro-Tip
To make it even more “melt-in-your-mouth,” ensure the broccoli and cauliflower are drained very well after boiling so the extra water doesn’t thin out your creamy milk sauce.
