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Broccoli & cauliflower cheese

Broccoli & cauliflower cheese

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(10 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Serves 6
Cauliflower cheese gets more colourful with the addition of broccoli in this super Sunday lunch side dish

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition per serving

  • kcalories242
  • fat16g
  • saturates9g
  • carbs14g
  • sugars7g
  • fibre3g
  • protein13g
  • salt0.53g
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Ingredients

  • 1 small cauliflower, leaves removed and broken into small florets

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 small head broccoli, broken into small florets

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

For the cheese sauce

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tsp mustard powder

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 500ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g strong cheddar, or vegetarian alternative
  • 2 tbsp snipped chives

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Method

  1. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.

  2. To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.

  3. Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven with the pork for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge. Serve with the pork.

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Comments, questions and tips

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Comments (17)

jburton's picture

Gorgeous! I also agree with another comment on here i too just chuck everything in the saucepan except the cheese and whisk til its incorporated and no lumps are there and switch to a wooden spoon add the cheese til its melted then simmer gently til nice and smooth and thickened, i also dont boil my broc or cauli i put it the microwave with a splash of water cover with clingfilm and cook for about 8 mins this way it begins to cook but doesn't get water logged

scatcat's picture

I make this as a vegetarian meal and add leeks, courgettes and broad beans to give 5 of my veg portions. I steam rather than boil and up the quantity of cheese sauce to suit the extra veg. I also scatter finely chopped garlic on the top just before end of cooking which I reduce to 20/25 mins.

olivematuka's picture

Pork?! What pork? When did that happen? Am I missing something? Just about to put this into oven, but apparently I'm missing pork?

jburton's picture

Thats if you want to serve it with a roast pork meal

moptop's picture

We added leeks and asparagus. Awesome. We also used vitalite, Dove gluten free flour and lactose free milk and cheese so allergy free too. I have already had a request to do it again from my 9 year old.

taco4ever1's picture

Cooking it again now for the third time. Wife hate's cheese sauce normally but managed to convince her to try this dish last time i made it. My plate was taken from me. Easy recipe, ingrediants are normally in the fridge. But make sure you stir constantly when you put the milk in. Also do not cook it as long as stated. good 30-35 mins at 180 is good.

londonmarsupial's picture

Good recipe but i steam the broc and cauli rather than boil - keeps the nutrients of the veg. I love the suggestion below of tossing in the bacon and or eggs..

tapan37's picture

This way of making the cheese sauce is a lot of "faffing around"
Bung the milk, butter and flour in all at once and then whisks steadily with a balloon whisk until it thickens.

reduce the heat and then add your cheese. whisk on till all the cheese ah melted into the sauce.

Pour over the cauly/brocolly top with a scatering of gratered cheddar and freshly grated pamesan and cook off!

What I do nearly every time I make this as a main dish just for me is that I dry fry off a good portion of bacon bits (from your market or supermarket) and a few sliced mushrooms and scatter these crispy deliciousness in the dish before arranging the cauli/brocly on top.

Makes a very satisfiying evening autumn meal and the other half is nearly as good next evening having bee waomped into the microwave wit a little couplw of eggs broken over the top.
Bu then I do confess to being a foodie -- which is quite hard on my dieting schedule when I live alone!!!!

But fun too!

minniecaldwell's picture

Making a roux sauce is not faffing around. You cook the flour and butter first for a reason. If you make the sauce with "raw" flour it will taste different.

darbysm's picture

Nice but I'd reduce the initial cooking time of the cauliflower and broccoli next time. It came out very soft and overcooked

Danechip's picture

Who the bloody hell mentioned pork in the recipe or ingredients? I had to scroll up and down a few time to make sure that I wasn't losing my marbles lol.

woodcon's picture
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Wonderful dish. I have an allotment and the cauliflowers and purple sprouting broccoli all come at once. This recipe is perfect for making one and freezing a few! Fabulous with any meat however presented.

nettie1981's picture
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I have since doubled the amount of cheese an added a bit of Stilton this recipe is now a killer dish

margity's picture
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Very nice indeed.

nettie1981's picture
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Served with roast beef.
Lovely and creamy. The mustard was not overpowering add added to the taste.

lovelyamanda's picture
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A great side for roast chicken

Questions (2)

alexkelly51's picture

What is the best way to freeze this dish and then re-heat?

goodfoodteam's picture

Hi alexkelly51 this recipe would be fine to freeze once assembled - at the point you would refridgerate it (half way through step 3.) Defrost overnight in the fridge then pick up step 3. to bake it in an oven preheated to 180C/160C fan/gas 4. Hope this helps. 

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