Cauliflower and Broccoli Cheese

Ingredients

• 1 wholeCauliflower, cut into florets
• 1 wholeBroccoli, cut into florets
• 50 gButter
• 50 gPlain flour
• 600 mlMilk
• 2 tspDijon mustard
• 1 pinchNutmeg
• 100 gGouda
• 100 gMature Cheddar
• to tasteSalt and black pepper
• 50 gGouda, grated
• 50 gMature Cheddar, grated
• 20 gPanko breadcrumbs

Instructions

1. 1

   Prepare the cheese

   Chop or grate the Gouda and Cheddar, keeping them separate. Set aside 50 g of each, grated, for the topping.

2. 2

   Cut and preheat

   Cut the cauliflower and broccoli into bite-sized florets. Preheat the oven to 200°C/220°C (425°F/Gas Mark 7).

3. 3

   Boil the vegetables

   Bring a large pot of salted water to the boil, add the florets and cook for about 5 minutes, until tender but still firm.

4. 4

   Drain and dry

   Drain the vegetables and leave them to air-dry.

5. 5

   Make the roux

   Melt the butter in a large pan over medium-low heat. Gradually stir in the flour, a little at a time, until it forms a smooth paste.

6. 6

   Add the milk

   Add the milk in small splashes, whisking well after each addition to keep the sauce smooth. Use only as much as needed to reach the desired thickness.

7. 7

   Season the sauce

   Stir in salt, black pepper, the Dijon mustard and nutmeg. Bring the sauce to the boil to help it thicken.

8. 8

   Melt in cheese

   Reduce the heat to a simmer and stir in 100 g Gouda and 100 g mature Cheddar until melted.

9. 9

   Adjust the thickness

   Keep stirring until the cheese has melted. Add a little extra milk if the sauce is too thick.

10. 10

    Arrange the vegetables

    Put the air-dried cauliflower and broccoli florets into a large ovenproof baking dish.

11. 11

    Add the sauce

    Pour the cheese sauce over the vegetables.

12. 12

    Add the cheese topping

    Sprinkle over the reserved 50 g Gouda and 50 g mature Cheddar.

13. 13

    Add the breadcrumbs

    Scatter the panko breadcrumbs over the top for extra crunch.

14. 14

    Bake the dish

    Place the dish in the preheated oven and bake for 25 minutes.

15. 15

    Check the crust

    Look for a golden-brown crust and bubbling cheese on top.

16. 16

    Cool and serve

    Let the dish cool briefly, then serve a portion alongside your chosen main.

What is cauliflower and broccoli cheese?

This British side dish combines cooked cauliflower and broccoli with a cheese sauce, then bakes everything until bubbling. It belongs to the family of British vegetable-and-cheese bakes, a familiar way to serve seasonal vegetables in a substantial, comforting form.

This version builds flavour with Dijon mustard and nutmeg, while Gouda and mature Cheddar bring a mellow, savoury finish. Panko and extra grated cheese give the top a crisp, browned contrast to the soft vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 268 calories, 13g protein, 11g carbs, 19g fat.

The cauliflower and broccoli contribute most of the carbohydrates, while the butter, milk and cheese provide much of the fat. The cheeses and milk also supply protein. Pair a portion with a lean protein and fresh vegetables to balance the plate.

Choosing the vegetables and cheese

Vegetables: Cut the cauliflower and broccoli into florets of a similar size so they cook evenly. Bite-sized pieces are easier to coat with sauce and serve.

Cheese: The recipe uses Gouda and mature Cheddar in the sauce as well as on top. Keep the topping cheese separate when preparing it so you can add it just before baking.

Getting the sauce smooth

Roux: Stir the flour gradually into the melted butter to make a smooth paste before adding milk. This is the base that thickens the sauce.

Milk: Add it in small splashes and whisk between additions. The recipe allows for using less than the full 600 ml if the sauce reaches the thickness you want sooner.

Boiling and drying the florets

Brief cooking: Boil the florets for about 5 minutes, stopping when they are tender but still firm. They will continue cooking in the oven, so avoid making them soft at this stage.

Drain well: Leave the cooked vegetables to air-dry before putting them in the baking dish. Excess water can thin the sauce and collect at the bottom.

Knowing when it is ready

Sauce: Bring the seasoned sauce to the boil to help it thicken, then lower the heat before stirring in the cheese. Keep stirring until the cheese has melted.

Top: Bake for 25 minutes at the stated oven setting. The visual cues are a golden-brown crust and bubbling cheese; let the dish cool briefly before serving.

Serving it as a side

This rich vegetable bake works alongside a roast dinner or another simple main, and is especially at home on a traditional British festive table. It can also make the vegetable portion of a casual supper feel more substantial.

For a more balanced plate, serve it with a lean protein and a fresh salad or another lightly dressed vegetable. The contrast helps offset the creamy sauce and crisp topping.

Recipe notes & tips

• Grate the topping cheeses separately and set them aside before making the sauce.
• Cut the florets to a similar size for more even cooking.
• Whisk each splash of milk into the roux before adding more.
• Use only enough milk to bring the sauce to your preferred thickness.
• Leave the vegetables to dry well after draining so they do not water down the bake.
• Let the dish stand briefly after baking so it is easier to serve.

Variations

• Swap the cheeses: Use other melting cheeses in place of Gouda or mature Cheddar.
• Adjust the mustard: Use a little less Dijon for a milder sauce.
• Change the topping: Leave out the panko for a cheese-only crust.
• Add herbs: Stir chopped herbs into the sauce for a different savoury note.
• Use one vegetable: Make the bake with all cauliflower or all broccoli if preferred.

Common mistakes to avoid

• Overcooking the florets: Boil for about 5 minutes and stop while they are still firm, as they cook further in the oven.
• Adding milk too quickly: Whisk it in gradually to help prevent lumps.
• Using all the milk automatically: Stop when the sauce reaches the thickness you want.
• Skipping the drying step: Air-dry the drained vegetables to avoid watery sauce in the dish.
• Adding cheese over high heat: Lower the sauce to a simmer before stirring in the cheese.
• Baking without checking: Look for bubbling cheese and a golden-brown crust as signs it is ready.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an ovenproof dish until piping hot throughout; the topping may soften after storage.

Frequently asked questions