Broccoli & cauliflower cheese

Broccoli & cauliflower cheese

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(30 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
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  • 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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22nd Sep, 2013
tapan37's picture
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!
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.
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
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
6th May, 2013
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.
25th Dec, 2012
I have since doubled the amount of cheese an added a bit of Stilton this recipe is now a killer dish
28th Aug, 2012
Very nice indeed.
1st Nov, 2011
Served with roast beef. Lovely and creamy. The mustard was not overpowering add added to the taste.
10th Sep, 2011
A great side for roast chicken


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