Broccoli & cauliflower cheese

Broccoli & cauliflower cheese

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(33 ratings)

Prep: 15 mins Cook: 1 hr


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


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



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

  • 1 small head broccoli, broken into small florets



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

For the cheese sauce

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 tsp mustard powder



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

  • 500ml milk



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

  • 100g strong cheddar, or vegetarian alternative



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

  • 2 tbsp snipped chives


  1. Heat oven to 200C/180C fan/gas 6. 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 for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.

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Comments, questions and tips

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17th May, 2020
Very nice. Method reads a bit odd because it's a side dish I suppose. Reading " the oven with The Pork.." was a little bit confusing at first: thought I'd missed something - What Pork? Didn't have mustard powder so I used wholegrain mustard from a jar. It's much better than just pouring a cheese sauce over boiled / steamed veg. Something about finishing it in the oven makes it taste better - it has a better texture.
Marion Rayner's picture
Marion Rayner
8th Dec, 2019
I add a few chunks of cambozola cheese, it just gives it that bit of extra bite, delicious.
Afia Zia's picture
Afia Zia
1st Oct, 2019
Delicious I boiled cauliflower and broccoli then fried them in olive oil with garlic and black pepper. For the sauce I didn’t have mustard. I added rosemary in the sauce and baked on 180 for 40 min Absolutely delicious ❤️ and very creamy ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
15th Feb, 2019
Great cauliflower cheese recipe, we halved the quantities to serve two alongside veggie sausages and mash.
4th Nov, 2018
Very nice, very easy. I don't eat flour so used 1 tsp of Zanthan Gum as the thickening agent and it was perfect. My grandson, who loves broccoli, was in heaven. Thank you.
17th Dec, 2017
Oven temp would be helpful? I use 180 fan.
jadedermody's picture
11th Nov, 2017
Made this into a dinner by putting quorn sausages into the dish and cooked it all together. I ate it like that it keep it carb free while my partner added some mashed potatoes
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.
29th Mar, 2017
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


3rd Jun, 2020
What temperature do I need to cook this dish at?
lulu_grimes's picture
7th Jun, 2020
Hi, the oven should be set to 200C/180C fan/gas 6. I will amend the instructions. Lulu
23rd Mar, 2015
What is the best way to freeze this dish and then re-heat?
goodfoodteam's picture
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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