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–+ servings
Cauliflower and broccoli cheese in a rectangle Staub oven dish with a bowl of mashed potatoes on the side.

Cauliflower and Broccoli Cheese

By: Deborah
Creamy cauliflower and broccoli cheese baked in a rich homemade cheddar sauce until golden and bubbling. The perfect comfort food side dish for roast dinners or an easy vegetarian main. 
PREP: 15 minutes
COOK: 30 minutes
TOTAL: 45 minutes
Servings: 6 people
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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.
 
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Nutrition

Calories: 297kcal | Carbohydrates: 16g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 352mg | Potassium: 538mg | Fiber: 3g | Sugar: 6g | Vitamin A: 639IU | Vitamin C: 64mg | Calcium: 358mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS baked cauliflower broccoli gratin, broccoli cauliflower cheese bake, cauliflower and broccoli cheese, cauliflower cheese with broccoli, cheddar cheese sauce for vegetables, cheesy vegetable bake, easy comfort food side dish, vegetarian cheesy bake
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