Broccoli & cauliflower cheese

Broccoli & cauliflower cheese

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(24 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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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.
darbysm
1st Aug, 2013
Nice but I'd reduce the initial cooking time of the cauliflower and broccoli next time. It came out very soft and overcooked
Danechip
4th Jul, 2013
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
woodcon
6th May, 2013
5.05
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
25th Dec, 2012
5.05
I have since doubled the amount of cheese an added a bit of Stilton this recipe is now a killer dish
margity
28th Aug, 2012
5.05
Very nice indeed.
nettie1981
1st Nov, 2011
5.05
Served with roast beef. Lovely and creamy. The mustard was not overpowering add added to the taste.
lovelyamanda
10th Sep, 2011
5.05
A great side for roast chicken

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