Preheat the oven to 200ºC.
Heat the olive oil in a wide based pan. Add the cauliflower and broccoli florets and stir-fry for several minutes. Season with salt, pepper and chilli flakes, if using. Add a splash of water (about 3 tablespoons) and allow to steam for about 5 minutes until the water is completely evaporated.
Squeeze over the lemon juice and set aside.
In a large bowl, combine the broccoli, cauliflower, cheese sauce, chicken, grated cheddar cheese and milk. Check the seasoning. This casserole likes freshly ground pepper, so I add a little extra. Transfer the entire mixture to a lightly greased, ovenproof dish.
For the topping, combine the bread crumbs, parmesan cheese and lemon-enhanced olive oil. Rub together to coat the crumbs. Scatter liberally over the chicken mixture and bake for 25-30 minutes until golden and bubbling.
Recipe reprinted with permission of Bibby's Kitchen@36
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