INGREDIENTS 
1 cup, chopped carrot
1 cup, chopped spring onions 
1 cup, sliced mixed peppers 
1 cup, broccoli florets 
1 cup, cauliflower florets 

METHOD
Steam the veggies until they’re tender but still crispy inside.
Remove from the steamer and layer them on a baking dish.

CHEESE SAUCE.
3 tablespoons butter
2 tablespoons flour
1 1/2 2cups milk
Salt and white pepper
Pinch of nutmeg
1 cup grated cheddar cheese 
1 tablespoon fresh rosemary 

METHOD
In a sauce pan heat 3 tablespoons of butter until it’s completely melted.
Add 2 tablespoons of cake flour, and whisk.
Add in milk, and continue whisking until the sauce is thickened and smooth.
Season with salt and white pepper according to taste.
Add a pinch of nutmeg and grated cheddar cheese.
Continue whisking until the sauce is well combined.
Pour the sauce over the steamed veggies and sprinkle some grated cheese on top.
Add some rosemary on top before baking in the oven at 180 degrees until the cheese is melted and a bit browned on top.
Remove from the oven and serve warm.

Source: Samkelisiwe MaSibisi Hlangu