Let us show you how to create a crowd-pleasing classic side dish, our Cauliflower and Broccoli Cheese recipe, the ultimate cheesy comfort food.
Combine the goodness of cauliflower and broccoli with the creaminess of our mouthwatering homemade cheese sauce, a mixture of gouda and mature cheddar. These two cheeses combine to create an intensely flavourful, gooey sauce, covering each floret with pure delight.
We've added an optional flourish of bread crumbs to give this dish a beautifully cheesy crispy topping that contrasts perfectly with the softness underneath.
This Cauliflower and Broccoli Cheese bake is fantastic served alongside one of our many roast dinner recipes. So why wait? Let's start this delicious adventure together!
Jump to:
Just to let you know, for those who love cauliflower, we have another recipe for Cauliflower cheese without the broccoli!
How to make Cauliflower and Broccoli Cheese
Watch with us as we guide you, step by step, through the process of creating the best broccoli and cauliflower cheese.
Or read on for ingredient swaps and expert tricks to personalise this family side dish.
Ingredients
Let's discuss the necessary ingredients for this broccoli and cauliflower cheese bake. Here is the breakdown, and I will go into more detail below and discuss suitable substitutions.
- 1 whole Cauliflower cut into florets
- 1 whole Broccoli cut into florets
Cheese Sauce
- 50 grams Butter
- 50 grams Plain Flour
- 600 ml Milk
- 2 teaspoon Dijon Mustard
- pinch Nutmeg
- 100 gram Gouda
- 100 grams Mature Cheddar
- Salt and Black Pepper
Topping
- 50 grams Gouda Grated
- 50 grams Mature Cheddar Grated
- 20 grams Panko Breadcrumbs
Vegetables
Cauliflower and broccoli, the power-packed duo in this recipe, add a vibrant mix of colours and textures to our side dish.
When cooked al dente, their slightly crunchy texture contributes an appealing contrast. Broccoli and cauliflower are rich in fibre, vitamins, and nutrients.
I suggest using fresh broccoli and cauliflower so you can cut the florets into roughly the same size for the best results. But frozen broccoli cauliflower florets can be used if that's all you have.
Butter and Milk
Butter and milk are used to form a white sauce with a velvety texture, the base for the yummy cheese sauce. You can use any type of dairy substitutions if needed to suit dietary needs.
We use unsalted butter and add salt to the sauce after.
You can use whole milk, semi skimmed or skimmed milk for this recipe.
Flour
Flour is used in making white sauce as a thickening agent, which creates a smooth and creamy base when combined with butter and milk.
Cheese
Now the real secret of creamy cauliflower cheese, is cheese - its luscious meltiness and robust flavour turns simple cauliflower and broccoli into an irresistible cheesy treat!
We suggest using a blend of mature cheddar and gouda for a delectable combination of flavours and textures. The mature cheddar brings a robust taste, while the gouda adds a smooth texture.
Feel free to use different cheeses to suit your taste, but remember to include one strong cheese and another that melts well.
Here are a few suggestions:
- Vintage Cheddar and Mozzarella
- Roquefort and Gruyère
- Extra Mature Cheddar and Fontina
- Stilton and Provolone
- Parmesan and Cheddar cheese
Mustard
Adding a hint of mustard to your cheese sauce can truly elevate its flavour profile, introducing a delightful tang that complements the rich creaminess.
We opted for Dijon in our recipe, but don't hesitate to experiment with wholegrain, French or English variants; they all bring a unique touch to this culinary delight.
Seasoning
To enhance the flavours of vegetables, we love to season the sauce with a sprinkle of aromatic nutmeg, salt, and black pepper.
We encourage you to experiment with other seasonings too. Whether it's a dash of smokey paprika for warmth or some garlic powder for an extra depth, feel free to tailor this dish to your own taste preferences.
Optional
Adding breadcrumbs as a delightful garnish to your cauliflower cheese is an excellent way to introduce a satisfying crunch.
Finely slice fresh herbs to add before serving.
Equipment
Next, here is a list of the equipment you are going to need:
If you haven't got a whisk, you can use a wooden spoon. Just gradually add and make sure you are stirring constantly to prevent lumps. Ensure your baking dish is big enough to fit all the broccoli and cauliflower florets.
Instructions
Ok we have everything you need for this great recipe, read on for the instructions or jump straight to the recipe card.
Preparation
Get started cutting the broccoli and cauliflower into florets.
Boil in a large saucepan of salted water for 5 minutes or cook over steam in a steamer basket for 8 minutes until they are al dente.
They will cook longer in the oven! But you can cook them longer if you prefer them softer.
Drain in a steamer basket and leave to air dry to prevent a watery sauce.
Prepare your cheese - this recipe uses gouda and mature cheddar. For the sauce, you can dice it into small cubes or grate it all up, but hold on. We're going to set aside 50 grams of each type of cheese.
We'll grate and use this remaining cheddar and gouda later to sprinkle on top before our dish goes in the oven for that extra cheesy crust.
Making Cheese Sauce
Alright, let's get started with making the homemade cheese sauce!
First, melt the butter over medium-low heat in a medium pan. Gradually whisk in plain flour. Add it bit by bit. We want to avoid any lumps.
What you're looking for is a smooth paste, which we call a 'roux' in fancy cooking terms. This roux will be the base of our dreamy, creamy cheese sauce!
Next up, it's time to add milk. But remember, patience is key here! Gradually add it in small splashes instead of pouring it all in. Make sure to give your roux a good whisk after each splash to banish any lumps.
Add less milk than you have measured until you reach the desired thickness. You can add more later.
Now, it's time for the seasonings. Salt and black pepper are a must, but feel free to add whatever else tickles your fancy. We're using a couple of Dijon mustard and a nutmeg. Stir these into the sauce until they're thoroughly mixed in. Bring to a boil until the sauce thickens.
Lower the heat to a simmer and add in your chosen cheeses. Make sure you have the extra cheese set aside for later. Keep stirring until all the cheese has melted. If the sauce gets too thick, don't panic! Just add a little more milk and keep stirring.
And there you have it - your cheesy sauce is ready to be poured over your veggies and baked!
Broccoli and Cauliflower Cheese Bake
Okay, let's assemble this delicious dish!
First, fill your oven-proof baking dish with the cooked air-dried cauliflower and broccoli florets.
It's time to pour the sauce right over the top of your veggies. Don't be shy, really drench them in that cheesy goodness.
Grab the leftover Gouda and Mature Cheddar we kept aside earlier and sprinkle it all over the top.
For an optional bit of extra crunch, why not sprinkle some Panko breadcrumbs over the top.
Cooking Time
Your oven should be preheated to 200°C/ 220°C/ 425°F/ Gas Mark 7 ready to go.
Gently place your dish in the oven and set your timer. We're looking for a bake time of around 25 minutes.
Just watch for that golden brown crust and those beautiful cheese bubbles on top. When you see them, you'll know it's done.
Once your dish is out of the oven, give it a moment to cool. Add a sprinkle of fresh herbs. Now comes the best part - serving time!
Serving Suggestions
This step couldn't be simpler - just scoop out a generous portion onto a plate alongside your chosen main dish.
And there you have it, a perfect side dish that will impress!
We have shown it here served with our slow cooker beef joint, goose fat roast potatoes, honey roast parsnips, peas, carrots, stuffing balls and crispy yorkshire puds.
📖 Step by Step Recipe
Cauliflower and Broccoli Cheese
Ingredients
- 1 whole Cauliflower - cut into florets
- 1 whole Broccoli - cut into florets
Cheese Sauce
- 50 grams Butter
- 50 grams Plain Flour
- 600 ml Milk
- 2 teaspoon Dijon Mustard
- pinch Nutmeg
- 100 gram Gouda
- 100 grams Mature Cheddar
- Salt and Black Pepper
Topping
- 50 grams Gouda - Grated
- 50 grams Mature Cheddar - Grated
- 20 grams Panko Breadcrumbs
Instructions
- Prepare your cheese - we're using 150 grams each of gouda and mature cheddar in this recipe. You can chop into small pieces or grate it all up, but hold on, don't mix them all together. We're going to set aside 50 grams of each type of cheese. We'll grate and use this later to sprinkle on top before our dish goes in the oven for that extra cheesy crust.
- Carefully chop 1 whole Cauliflower and 1 whole Broccoli into bite-sized florets.Preheat the oven to 200°C/ 220°C/ 425°F/ Gas Mark 7
- Fill a large pot with water and add a pinch of salt. Once the water is boiling, add in the broccoli and cauliflower florets. Let them cook for about 5 minutes. You're looking for a tender yet firm texture. They will continue to cook in the oven.
- Drain the boiled veggies and let them air dry.
- Lets create the cheese sauce! Start by melting 50 grams Butter in a large pan over medium-low heat. Gradually stir in 50 grams Plain Flour, adding just a bit at a time to avoid lumps. You've created a smooth paste, which is called a roux. This is the base of our creamy, dreamy cheese sauce!
- Instead of pouring the 600 ml Milk all at once, add it in small splashes. After each splash, give your roux a good whisk to get rid of any lumps. This gradual addition and constant whisking will ensure a smooth and creamy sauce. You may not need all the milk just add until at the desired thickness.
- Add Salt and Black Pepper with any other seasonings you are using. We have used 2 teaspoon Dijon Mustard and a pinch Nutmeg. Stir these into the sauce until they're thoroughly blended in. Once done, bring your sauce to a boil. This will help thicken your sauce.
- Lower the heat to a simmer and add your chosen cheese, we have used 100 gram Gouda (chopped) and 100 grams Mature Cheddar (grated) stirring until it melts.
- Stirring until it melts, add extra milk if too thick.
- Place the air-dried cooked cauliflower and broccoli florets into a large oven-proof baking dish.
- Pour the cheese sauce over the top.
- Sprinkle with the remaining 50 grams Gouda and 50 grams Mature Cheddar we saved earlier.
- For extra crunch add 20 grams Panko Breadcrumbs.
- You've already preheated it to 200°C/220°C/425°F/Gas Mark 7.Now, gently place your dish in the oven and set a timer for 25 minutes.
- If you're unsure, just watch for that golden brown crust and those beautiful cheese bubbles on top.
- Once your dish is out of the oven and has had a moment to cool, it's time to serve. This step is as simple as it gets - just scoop out a generous portion onto a plate with your chosen main dish!
Video
Nutrition
Roast Dinner Mains
Here are some more roast dinner ideas to serve with cauliflower and broccoli cheese.
- Roast Pork Loin Joint with Crackling
- Slow Roast Silverside Beef Joint
- Honey Roast Gammon Joint
- Slow Roast Lamb Shoulder
Storage
Follow these storage guidelines to keep your cauliflower and broccoli cheese dish fresh and delicious.
Fridge
Allow the dish to cool completely at room temperature before transferring it to an airtight container. This will prevent moisture from being trapped, which can lead to spoilage. Once sealed, it can be stored in the fridge for up to 3 days.
Freezer
For longer-term storage, you can freeze this dish as well. Again, let it cool completely before placing it in a freezer-safe container. It's also a good idea to portion out single servings for easy reheating later on.
This recipe will maintain its best quality in the freezer for about 2-3 months. When ready to eat, thaw overnight in the refrigerator.
Reheat
Reheat your cauliflower and broccoli cheese from chilled in the oven or microwave until piping hot.
More Cheese Recipes
If you love cheese, check out more of our recipes below!
Steven
This was the best Cauliflower and Broccoli cheese recipe I've made in a long time, i made this recipe on Sunday with our beef roast and it went down a treat with the family, they loved it 🙂
Luke and Kay
Hi Steven,
Thank you for taking the time to leave a review for our cauliflower and broccoli cheese recipe! We're thrilled to hear that it was a hit with your family. We love hearing from our customers and seeing our recipes enjoyed in their homes.
We hope you continue to try out our other recipes and let us know how they turn out. Thanks again for the feedback!
Happy cooking!
Jamie
Oh my gosh, the looks of this dish make my mouthwatering.
It is so delicious and I can't wait to make this at home!
Luke and Kay
Thank you for your kind words, Jamie! We are thrilled to hear that you enjoyed our cauliflower and broccoli cheese dish. We hope you have just as much success making it at home and please do let us know how it turns out. Happy cooking! 🙂
Savita
This Cauliflower and Broccoli Cheese recipe has quickly become a household favorite! The combination of tender cauliflower and broccoli smothered in a rich, cheesy sauce is pure comfort food at its finest
Luke and Kay
Thank you for sharing your love for our Cauliflower and Broccoli Cheese recipe, Savita! We are thrilled to hear that it has become a household favourite. Our goal is to provide delicious and comforting recipes, and we are glad we could deliver on that for you. Thank you again for your support! 🙂