Cauliflower and broccoli cheese

Ingredients

• 250 gbroccoli, cut into florets
• 250 gcauliflower, cut into florets
• 100 ghalf-fat crème fraîche
• 50 g, plus extra to grillmature cheddar or vegetarian alternative, grated
• A small bunchchives, chopped

Instructions

1. 1

   Steam the vegetables

   Steam the broccoli and cauliflower for about 5–6 minutes, until just tender.

2. 2

   Mix the sauce

   Combine the crème fraîche, grated cheese and chopped chives, then toss with the vegetables.

3. 3

   Fill the dishes

   Divide the mixture between 2 small ovenproof dishes and scatter a handful of extra cheese over the top.

4. 4

   Grill until golden

   Grill until the cheese topping is golden.

What is cauliflower and broccoli cheese?

Cauliflower cheese is a familiar British-style baked vegetable dish, usually made with cauliflower and a rich cheese sauce. This version adds broccoli and uses crème fraîche with mature cheddar for a quick, tangy coating.

The vegetables are steamed before grilling, so they become tender without needing a long bake. Individual dishes give the topping plenty of surface area to turn golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 331 calories, 22g protein, 8g carbs, 24g fat.

The broccoli and cauliflower provide most of the carbohydrates, while the crème fraîche and cheddar contribute much of the fat and the cheese supplies a share of the protein. To balance the plate, serve a smaller portion alongside a protein-rich main and another vegetable.

Choosing the vegetables

Broccoli florets: cut them to a similar size so they cook evenly alongside the cauliflower. Keep the pieces bite-sized for easy serving.

Cauliflower florets: trim away tough stalk ends and separate any especially large pieces. They should be tender but still hold their shape after steaming.

A quick crème fraîche coating

Crème fraîche: half-fat crème fraîche gives the vegetables a creamy coating without requiring a separate flour-and-butter sauce. Toss gently so the florets remain intact.

Mature cheddar: its strong flavour comes through in the small amount used. A vegetarian alternative can be substituted if needed.

Getting the vegetables just tender

Steam for 5–6 minutes, checking near the end of the cooking time. A fork should enter the thickest pieces with slight resistance; overcooked vegetables may break up when tossed with the sauce.

Making a golden top

Divide the mixture between 2 small ovenproof dishes, then add a handful of grated cheese over each. Grill until golden, keeping an eye on the surface because grills can brown toppings quickly.

Serving ideas

Serve the gratin as a side with roast chicken, baked potatoes or a hearty lentil dish. For a simple main course, pair it with crusty bread or a green salad.

Recipe notes & tips

• Cut the florets to similar sizes so they steam at the same rate.
• Check the vegetables after 5 minutes to avoid making them too soft.
• Toss the vegetables gently to keep the florets whole.
• Divide the mixture evenly between the dishes for consistent grilling.
• Stay close to the grill and remove the dishes once the cheese is golden.

Variations

• Add mustard: stir a little English mustard into the crème fraîche for extra savoury depth.
• Use another cheese: swap in a well-flavoured vegetarian cheese if preferred.
• Add breadcrumbs: scatter a thin layer over the cheese for a crisp topping.
• Try leeks: steam sliced leeks with the florets for a different vegetable mix.
• Make one dish: combine everything in a single larger ovenproof dish, allowing for a little longer under the grill if needed.

Common mistakes to avoid

• Uneven florets: cut the vegetables to similar sizes so they cook together.
• Oversteaming: check after 5 minutes and stop when the vegetables are just tender.
• Rough mixing: fold the sauce through gently to avoid breaking up the florets.
• Too little topping: cover the surface with a handful of extra grated cheese before grilling.
• Unwatched grill: check frequently, as the cheese can brown quickly.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat in an ovenproof dish until piping hot throughout; the vegetables may soften further.

Frequently asked questions