Cauliflower and broccoli cheese is the ultimate creamy comfort side dish - tender vegetables coated in a rich homemade cheese sauce and baked until bubbling and golden. It's perfect alongside roast dinners, served as a vegetarian main, or made ahead for an easy weeknight bake.
Cauliflower and broccoli cheese one of my favourite side dishes to have with a roast dinner...whether it's chicken, pork, lamb or beef and at Christmas time...it's delicious! Just like macaroni cheese is the perfect comfort food...I think of this as the perfect comfort side dish.
It's a great dish for meal prep, can be enjoyed as a main or a side and is freezer friendly.
The cheese sauce is made to the same recipe as the macaroni cheese and fish pie recipes. Delicious cheesy sauce combined with tender cauliflower and broccoli florets - yum!
Tips
- You can use all cauliflower or all broccoli if you wish.
- Optional variations:
- Extra crunchy topping - add breadcrumbs, parmesan and herbs.
- Vegetarian main dish - stir through cooked pasta or add butter beans for protein.
- Three cheese version - mix cheddar with gruyere and mozzarella.
- Spicy version - add chilli flakes or a spoon of harissa into the sauce.
- Low-carb keto option - thicken the sauce with cream cheese instead of flour.
- Make it a full bake - add cooked bacon, hm or leftover roast chicken.
- This cauliflower and broccoli cheese recipe is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - assemble everything, cover, and refrigerate for up to 24 hours. Bake when ready.
Yes - although the sauce may slightly change texture. Freeze in portions for up to 3 months and reheat thoroughly.
Use low heat when adding cheese and avoid boiling the sauce after the cheese goes in.
Yes - thaw first and drain well to prevent excess water.
Mature cheddar is classic, but gruyère, red leicester, or parmesan also work well. I like a mix of extra mature cheddar and mature cheddar.
Yes - swap plain flour for cornflour or a gluten-free flour blend.
The vegetables were overcooked or not drained properly.
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How to make this Cauliflower and Broccoli Cheese
Ingredients
- 150g extra mature cheddar, grated
- 50g mature cheddar, grated
- 800g mix of cauliflower and broccoli florets (see Tips)
- 55g butter
- 40g plain flour
- 450ml milk (I use semi-skimmed)
- salt, to taste
Instructions
- Heat the oven to 220C/200C fan/gas 7.
- Mix the grated cheeses together in a bowl. Transfer 50g to a separate bowl for the topping.
- Plunge the cauliflower and broccoli florets into a large saucepan of boiling salted water. Bring back to the boil and boil for 4 minutes, then drain in a colander and refresh under cold running water. Shake well to remove the surplus water and set aside to drain completely.
- Meanwhile, make the cheese sauce - melt the butter in a medium saucepan over a low heat. Stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
- Increase the heat slightly, then slowly pour the milk into the pan, just a little at a time, stirring well until the sauce is smooth and thickened slightly. Bring it to a gentle simmer, then add the 150g of mixed cheeses and stir until it has all melted. Season with salt, to taste, and cook on the lowest heat for 5 minutes.
- Transfer the drained cauliflower and broccoli to a suitably sized ovenproof dish (mine is 27cm x 20cm), then pour over the cheese sauce and top with the reserved 50g of grated cheeses. Bake in the oven for 20 minutes, serve and enjoy.
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Cauliflower and Broccoli Cheese
Equipment
Ingredients
- 150 g (5.3 oz) extra mature cheddar grated
- 50 g (1.8 oz) mature cheddar grated
- 800 g (1.8 lb) mix of cauliflower and broccoli florets (see Notes)
- 55 g (1.9 oz) butter
- 40 g (1.4 oz) plain flour
- 450 ml (2 cups) milk (I use semi-skimmed)
- salt to taste
Instructions
- Heat the oven to 220C/200C fan/gas 7.
- Mix the grated cheeses together in a bowl. Transfer 50g to a separate bowl for the topping.
- Plunge the cauliflower and broccoli florets into a large saucepan of boiling salted water. Bring back to the boil and boil for 4 minutes, then drain in a colander and refresh under cold running water. Shake well to remove the surplus water and set aside to drain completely.
- Meanwhile, make the cheese sauce - melt the butter in a medium saucepan over a low heat. Stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
- Increase the heat slightly, then slowly pour the milk into the pan, just a little at a time, stirring well until the sauce is smooth and thickened slightly. Bring it to a gentle simmer, then add the 150g of mixed cheeses and stir until it has all melted. Season with salt, to taste, and cook on the lowest heat for 5 minutes.
- Transfer the drained cauliflower and broccoli to a suitably sized ovenproof dish (mine is 27cm x 20cm), then pour over the cheese sauce and top with the reserved 50g of grated cheeses. Bake in the oven for 20 minutes, serve and enjoy.
Notes
- You can use all cauliflower or all broccoli if you wish.
- Optional variations:
- Extra crunchy topping - add breadcrumbs, parmesan and herbs.
- Vegetarian main dish - stir through cooked pasta or add butter beans for protein.
- Three cheese version - mix cheddar with gruyere and mozzarella.
- Spicy version - add chilli flakes or a spoon of harissa into the sauce.
- Low-carb keto option - thicken the sauce with cream cheese instead of flour.
- Make it a full bake - add cooked bacon, hm or leftover roast chicken.
- This cauliflower and broccoli cheese recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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