Ingredients

1 head Broccoli, broken into florets
1 head Cauliflower, brokens into florets
4 Tbs (60 g) Butter
4 Chicken breasts, cubed
1 Tbsp (15 ml) Seven Colours Grill Seasoning™
1 tsp (5 ml) Paprika
4 Sundried tomatoes, chopped
2 Tbsp (60 ml) Flour
1 cup (250 ml) fresh Milk
1 cup (250 ml) grated Cheddar
1 cup (250 ml) grated Mozzarella (optional)
salt and pepper to taste
1 handful fresh parsley, chopped, for garnishing

Method

Steam the broccoli and cauliflower for 3 minutes, drain and blanch in cold water to stop the cooking. Set aside.
Add half the butter and the chicken-breast meat to a saucepan. Season with the Seven Colours Grill Seasoning™ and paprika. Fry for 3 minutes.
Add the sundried tomatoes and cook until they’ve softened, about 2 minutes. Set aside.
For the white sauce, melt the rest of the butter over medium-low heat in a medium-sized saucepan. Stir in the flour and whisk to combine, then gradually add the milk, whisking continuously. Cook until the sauce thickens, about 3 minutes. Remove from the heat.
Add ¼ cup (60 ml) Cheddar and ¼ cup (60 ml) Mozzarella (if using), and stir until melted. Season with salt and pepper.
Preheat the oven to 180 °C.
Place the broccoli, cauliflower, chicken and sundried tomatoes in a casserole dish and pour the white sauce over. Sprinkle with the rest of the grated cheese. Bake until the cheese is bubbling, 10-15 minutes.
Garnish with fresh parsley.