Cauliflower and broccoli cheese

Ingredients

• 300 gcauliflower, broken into florets
• 200 gbroccoli, broken into florets
• 30 ml (2 tablespoons)sunflower oil
• to tastesalt and black pepper
• 480 mlfull-fat or semi-skimmed milk
• 60 gbutter
• 40 gplain flour
• 5 ml (1 teaspoon), or more to tasteDijon mustard
• 125 ggrated cheddar cheese
• to tastesalt and black pepper
• 60 ggrated cheddar cheese
• 60 gpanko breadcrumbs or ordinary breadcrumbs

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Season the vegetables

   If needed, break the cauliflower and broccoli into florets. Put them in a mixing bowl with the oil, salt and black pepper, then mix to coat.

3. 3

   Roast the florets

   Spread the vegetables on a baking tray lined with baking parchment. Roast in the preheated oven for 12–15 minutes, until they begin to brown.

4. 4

   Make the roux

   Melt the butter in a saucepan, then stir in the flour, working out any lumps.

5. 5

   Thicken the sauce

   Add the milk and mustard. Stir over a gentle heat until the sauce thickens and runs slowly from a spoon.

6. 6

   Melt in the cheese

   Stir in 125 g of cheddar and heat until it has melted. Taste the sauce and add salt and black pepper to taste.

7. 7

   Layer the vegetables

   Transfer the roasted cauliflower and broccoli to a baking dish, then pour the cheese sauce over them.

8. 8

   Add the topping

   Mix the remaining 60 g of cheddar with the breadcrumbs in a small dish, then scatter the mixture over the sauce.

9. 9

   Bake until golden

   Bake at 200°C for 15 minutes, until the cheese has melted and the breadcrumbs are golden. Serve hot as a side with a roast.

What is cauliflower and broccoli cheese?

This is a British-style baked vegetable dish, built around cauliflower and broccoli covered in cheddar sauce. It draws on the familiar tradition of serving vegetables with a rich cheese sauce, then finishing the dish in the oven.

Roasting the florets before assembling helps them start to brown and keeps the finished bake from relying on a long boil. A breadcrumb-and-cheddar topping adds a crisp contrast to the soft vegetables and creamy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 367 calories, 15g protein, 22g carbs, 26g fat.

The carbohydrates mainly come from the cauliflower, broccoli, flour and breadcrumbs; the cheddar and butter contribute much of the fat, while the cheese and milk provide most of the protein. To balance the plate, pair a portion with a generous serving of fresh vegetables.

Roast the vegetables first

Even pieces: break the florets into roughly similar sizes so they roast at a similar rate. Coat them well with oil and seasoning before spreading them across the lined tray.

Room to brown: keep the florets in a single layer rather than crowding them together. Roast for 12–15 minutes, stopping when they are beginning to colour; they will cook further in the baking dish.

Build a smooth cheese sauce

Flour and butter: stirring the flour into melted butter makes the base of the sauce. Mix thoroughly before adding the milk so you can work out lumps early.

Gentle heat: add the milk and mustard, then stir until the sauce thickens and pours slowly from a spoon. Melt in the cheddar at the end, and season after tasting because the cheese brings its own saltiness.

Choose the cheese and crumbs

Cheddar: the first portion melts into the sauce, giving it its savoury flavour and creamy texture. Grate it yourself if you want it to melt readily into the warm sauce.

Breadcrumbs: panko gives a particularly light, crunchy finish, while ordinary breadcrumbs work too. Mixing them with the extra cheddar helps the top brown as the bake cooks.

Check the texture and timing

Vegetables: after their first roast, the florets should be starting to brown but not completely soft. The final 15-minute bake finishes them alongside the sauce.

Sauce: aim for a coating consistency that still pours slowly from the spoon. The topping is ready when the cheese has melted and the crumbs have turned golden.

Serve it with a roast

This bake makes a warming side for roast meat, with the vegetables, sauce and crunchy top all in one dish. Bring it to the table hot while the topping is still crisp.

For a lighter meal, serve a smaller portion with a crisp green salad or other fresh vegetables. It can also be served as a vegetarian main alongside a simple green side.

Recipe notes & tips

• Cut the florets to a similar size so they roast at roughly the same pace.
• Spread the vegetables out on the tray to encourage browning rather than steaming.
• Stir continuously as the milk heats to help keep the sauce smooth.
• Taste the sauce before adding salt, as cheddar can be quite salty.
• Mix the topping just before assembling so the breadcrumbs stay loose and easy to scatter.
• Let the bake settle briefly after cooking so it is easier to serve.

Variations

• Add leeks: roast sliced leeks with the florets for extra savoury flavour.
• Use mature cheddar: swap in a mature variety for a stronger cheese flavour.
• Try a different mustard: use a little wholegrain mustard in place of Dijon.
• Add herbs: scatter chopped thyme or parsley through the sauce before assembling.
• Make it gluten-free: use suitable gluten-free flour and breadcrumbs.

Common mistakes to avoid

• Crowded tray: the vegetables can steam instead of brown; spread them out in a single layer.
• Lumpy sauce: the flour may not have mixed evenly with the butter; stir it thoroughly before adding the milk.
• High heat: the sauce can catch on the pan; keep it over a gentle heat and stir as it thickens.
• Overcooked florets: they may become too soft after the final bake; roast only until they start to brown.
• Pale topping: it needs time in the oven to colour; bake until the breadcrumbs are golden.

How to store

Cool leftovers and store them covered in the fridge for up to 3 days. Reheat in an oven until piping hot throughout; the topping may be less crisp after storage.

Frequently asked questions