Creamy cauliflower & broccoli bake

Creamy cauliflower & broccoli bake

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(4 ratings)

Prep: 5 mins Cook: 40 mins

Easy

Serves 8
Instead of cauliflower cheese, try this alternative with broccoli, crème frâiche, mustard, white wine and nutmeg

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal173
  • fat12g
  • saturates7g
  • carbs8g
  • sugars4g
  • fibre5g
  • protein8g
  • salt0.6g
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Ingredients

  • 1 large head of cauliflower, broken into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

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

  • 1 vegetable stock cube
  • 1 large head broccoli, broken into florets
    Broccoli

    Broccoli

    brok-o-lee

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

  • 200g tub crème fraîche
  • 1 tbsp wholegrain mustard
  • splash of white wine (if you have some)
  • generous grating nutmeg
  • 2 slices stale bread, whizzed into crumbs

Method

  1. Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn’t be tender.)

  2. Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.

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Comments (4)

meggmary's picture
2.5

This dish didn't do much for me...there was quite a bit of liquid at the bottom of the dish when it comes out of the oven (likely from the broccoli and cauliflower), which was unappealing on a dish that's meant to be creamy. The flavours weren't bad and it is different to your typical cauliflower cheese, so may considering adapting the recipe in future to see if it could turn out better

whats4t's picture

Why would we boil lovely fresh vegetables in a `stock cube` adding salt when just not necessary?Have been making this type of dish for years and never cooked veg in stock. always lovely without.

abcdefghijord's picture

Made this tonight, and my partner and I loved it. I didn't have any fresh breadcrumbs so grated a little fresh Parmesan on instead. I'm not a fan of nutmeg so didn't add that, or the reserved stock as when it came out of the oven there was a bit of liquid in the dish but other than that the crème fraîche went lovely and thick. I used wholegrain and Dijon mustard. Great alternative for cauliflower cheese! Will be making again.

paulabaumber's picture
4

Great way to do something different with vegetables for a Sunday roast. I just halved the quantity for a smaller crowd. The recipe says reserve some of the stock, but doesn't actually say what it's for - I assumed it's for when the vegetables and creme fraiche are mixed together, in case a bit more liquid was needed. I used half fat creme fraiche as that's what I had in the fridge and it worked fine.

Questions (2)

Lisalou285's picture

Can this be made in advance as I want it for Christmas day? if so, can I freeze it or is it better to put in the fridge after completely cooking it?

goodfoodteam's picture

No, this won't freeze well, but you can make it to the breadcrumb stage, chill then bake on the day.

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