Broccoli & cauliflower cheese

Broccoli & cauliflower cheese

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(22 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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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
moptop
7th May, 2014
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
17th Feb, 2014
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
2nd Feb, 2014
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..
suzybate
22nd Sep, 2013
Yummy
tapan37's picture
tapan37
7th Sep, 2013
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
29th Dec, 2015
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.

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