Broccoli & cauliflower cheese

Broccoli & cauliflower cheese

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(12 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

  • kcal242
  • fat16g
  • saturates9g
  • carbs14g
  • sugars7g
  • fibre3g
  • protein13g
  • salt0.53g
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Ingredients

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

    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

    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

    Butter

    butt-err

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

  • 50g flour
    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

    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
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 tbsp snipped chives

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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Roberta Dinnie
13th Jun, 2017
Cooking this now, I am already impressed with the sauce, so lovely and smooth the mustard powder is a great addition. I have added asparagus and zucchini to the broccoli and cauliflower in the steamer. I have a convection oven so I am baking for the suggested time on 180c. This is such an easy and quick recipe, the sauce tastes yum, it will go well with the veg to hand.
Roberta Dinnie
13th Jun, 2017
I am pre steaming rather than boiling the veg, keeps the flavours and nutrients and you can dictate the firmness.
k1naylorv
29th Mar, 2017
5.05
Really enjoyed this, especially the broccoli as it soaked up the sauce wonderfully. Made with purple sprouting broccoli and oat milk (as that's what we had in) and cooked at 180C
Mike313
1st Mar, 2016
No oven temperature shown ...
soflynn
16th Mar, 2016
Yep, that would have been helpful. Gas Mark 6, middle of the oven, worked out okay for me.
jburton's picture
jburton
19th Sep, 2015
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
12th Dec, 2014
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
2nd Sep, 2014
Pork?! What pork? When did that happen? Am I missing something? Just about to put this into oven, but apparently I'm missing pork?
Roberta Dinnie
13th Jun, 2017
I'm doing lamb chops. ;)
jburton's picture
jburton
19th Sep, 2015
Thats if you want to serve it with a roast pork meal

Pages

alexkelly51
23rd Mar, 2015
What is the best way to freeze this dish and then re-heat?
goodfoodteam's picture
goodfoodteam
31st Mar, 2015
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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