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    Home » Recipes » Sides and salad recipes

    Baked cauliflower and broccoli cheese

    Published: May 9, 2022 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    Baked cauliflower and broccoli cheese with a crunchy topping makes the perfect side dish to serve with a roast, or you could even eat it on its own for a light meal. The secret to a perfect cauliflower and broccoli cheese is baking the vegetables in the oven so they are guaranteed not to be soggy.

    A dish of cauliflower and broccoli cheese sprinkled with chopped chives.

    And I've got another secret for a crispy topping that I think you're going to love.

    Jump to:
    • Cauliflower and broccoli cheese au gratin
    • What you will need
    • How to make it
    • Serving suggestion
    • FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    Cauliflower and broccoli cheese au gratin

    Baked cauliflower and broccoli cheese has to be one of my favourite side dishes to eat with a roast, but if it's not made properly you can end up with soggy cauliflower and broccoli and a thin, runny cheese sauce. I've found that the way around this is to roast the vegetables in the oven rather than steaming or boiling them first. This way they retain their 'crunch' because they don't absorb any additional water from the cooking process.

    The cheese sauce is smooth and creamy with not a lump in sight. You can see how I make it further down this post. You need to use a nice sharp cheese such as cheddar to make the sauce. I like to combine the cheddar with grated Mozzarella cheese to give the cheese sauce a bit of 'stretch'. I just love stretchy cheese!

    The topping itself is made with grated cheese mixed with Panko breadcrumbs, and then it's baked in the oven until the topping is crispy and golden. Mixing Panko breadcrumbs with grated cheese ensures that you get a really crunchy topping.

    I've made this dish with both cauliflower and broccoli, but there's absolutely nothing stopping you from using either only cauliflower or broccoli. It will taste just as good with only one vegetable.

    Close up of a helping of cauliflower and broccoli cheese on a serving spoon.

    What you will need

    Equipment

    To make this cauliflower and broccoli cheese you will need a mixing bowl, a baking sheet and some baking parchment to line your baking sheet and make washing up easier.

    You will also need a saucepan for making the cheese sauce, and a baking dish to make it all in. The baking dish should be large enough to hold all the vegetables plus the cheese sauce (approximately 8" x 8").

    Ingredients

    **You can get the complete list of ingredients and full instructions for making cauliflower and broccoli cheese on the printable recipe card at the end of this post**

    Ingredients for cauliflower and broccoli cheese.

    Cauliflower and broccoli - you will need approximately 1 cup of vegetables per person. The cauliflower and broccoli should be separated into smallish florets. Cauliflower is heavier than broccoli, so 2 cups of cauliflower weighs around 300 grams whereas 2 cups of broccoli only weighs around 200 grams.

    Oil - this is sunflower oil or any other neutral-flavoured oil such as canola. It is mixed with the vegetables along with salt and pepper before they are roasted.

    Milk - you can use either full-fat or semi-skimmed milk.

    Butter - salted or unsalted. If you use salted butter you may not need to add any additional salt to the sauce.

    Flour - used to thicken the sauce.

    Dijon mustard - to add additional flavour. If you don't like mustard you can leave it out.

    Cheese - you need a cheese that melts easily such as cheddar. I like to use a mixture of cheddar and mozzarella.

    Panko breadcrumbs - these are mixed with some of the cheese to form the crispy topping. For those of you who don't know, Pando breadcrumbs are made from the crumbs of light Japanese bread. They make a crispier coating than normal breadcrumbs as they don't tend to absorb oil. You can substitute it with regular breadcrumbs if you prefer.

    How to make it

    Prepare the cauliflower and broccoli

    Raw cauliflower and broccoli florets on a baking sheet.

    Place the cauliflower and broccoli florets into a mixing bowl, pour in the oil and sprinkle with the salt and pepper. Mix well to combine and then spread the florets onto a baking tray lined with baking parchment.

    Cauliflower and broccoli florets on a baking sheet once they have browned in the oven.

    Bake the vegetables in a preheated oven (200C / 400F) for 12 to 15 minutes until they start to brown.

    The florets should be fork-tender. If they seem too hard, leave them for another minute or two. Remember, the vegetables will continue to cook once they go back into the oven with the sauce.

    Make the cheese sauce

    While the vegetables are roasting, you can get on with making the cheese sauce.

    Melted butter mixed with flour in a saucepan.

    Melt the butter in a saucepan and then stir in the flour. Take care to remove any lumps of flour.

    The sauce being poured from a spoon.

    Add the milk and the mustard and stir over gentle heat until the mixture thickens. It should pour slowly from the spoon.

    Grated cheese being added to the sauce.

    Stir in the cheese and continue to heat until the cheese has melted.

    Taste the sauce and season with salt and black pepper to taste.

    Assemble and bake

    Cauliflower and broccoli in a baking dish.

    Transfer the roasted cauliflower and broccoli into a baking dish.

    Cauliflower and broccoli covered in cheese sauce.

    Pour the cheese sauce over the vegetables.

    Grated cheese and panko breadcrumbs in a small bowl.

    Combine grated cheese with Panko breadcrumbs.

    The completed dish sprinkled with cheese and breadcrumbs ready for the oven.

    Sprinkle the grated cheese on top of the sauce.

    A dish of baked cauliflower and broccoli cheese after being browned in the oven.

    Bake the cauliflower and broccoli cheese for 15 minutes (200C / 400F) until the cheese is melted and the breadcrumbs are golden.

    To let the cheese and breadcrumb topping brown more easily you may like to add a few dots of butter before baking the dish in the oven. I think there is enough butter in the sauce, so I don't bother doing this.

    You may also like to sprinkle chopped chives on top when the dish comes out of the oven, but this is totally optional.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Serving suggestion

    I like to serve baked cauliflower and broccoli cheese as a side dish with a roast, alongside a dish of mashed potatoes and lots of gravy.

    A dish of cauliflower and broccoli cheese sauce with a plate of roast meat and a side of mashed potatoes and gravy.

    FAQ

    Can I freeze this dish?

    Technically the answer is yes. However, freezing the cauliflower and broccoli would cause the structure of the vegetables to change, and they would become watery and mushy once defrosted, so I wouldn't recommend it.

    Can I make it in advance?

    Yes, you can prepare this dish up to 2 days in advance. Cover the assembled dish and leave it in the refrigerator until you are ready to bake it, then follow the baking instructions above.
    You could also roast the vegetables and prepare the cheese sauce, then store them in separate containers in the refrigerator. If you do this you may find that the cheese sauce has thickened in the refrigerator and you may need to warm it in a saucepan or in the microwave so that you can pour it more easily over the vegetables.
    Leftovers can also be stored in the refrigerator for 2 days and reheated in the microwave.

    What does 'au gratin' mean?

    Au gratin is a French term and simply means 'by grating'. So any dish prepared 'au gratin' just means it has a topping of something that has been grated (normally cheese).

    Save for later

    If you'd like to try this cauliflower and broccoli cheese yourself, why not pin the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe to your Grow Me account by clicking on the floating heart on the right of the screen.

    Related recipes

    If you enjoyed this cauliflower and broccoli au gratin you may also like to try some of my other vegetable side dishes. Here are a few you may enjoy:

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    📋The recipe

    A dish of cauliflower and broccoli cheese sprinkled with chopped chives.

    Cauliflower and broccoli cheese

    Baked cauliflower and broccoli cheese with a crunchy topping makes the perfect side dish to serve with a roast, or you could even eat it on its own for a light meal. The secret to a perfect cauliflower and broccoli cheese is baking the vegetables in the oven so they are guaranteed not to be soggy.
    Recipe by: Veronica
    Side Dish
    British
    Calories 367
    Prep 10 minutes minutes
    Cook 30 minutes minutes
    Total Time 40 minutes minutes
    Servings: 4 - 6 people
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 1 vote

    (Click the stars to rate this recipe)

    Equipment

    • 1 Mixing bowl
    • 1 Saucepan
    • 1 Baking sheet
    • Baking parchment
    • 1 8" x 8" Baking dish approximate size

    Ingredients

    Vegetables

    • 2 cups cauliflower (about 300 grams) broken into florets
    • 2 cups broccoli (about 200 grams) broken into florets
    • 2 tablespoons sunflower oil
    • salt and black pepper to taste

    Cheese sauce

    • 2 cups / 480 ml milk full-fat or semi-skimmed
    • 2 ounces / 60 grams butter
    • 4 tablespoons / 40 grams plain all-purpose flour
    • 1 teaspoon Dijon mustard or more to taste
    • 1 cup / 125 grams grated cheddar cheese
    • salt and black pepper to taste

    Cheesy topping

    • ½ cup / 60 grams grated cheddar cheese
    • ½ cup / 60 grams Panko breadcrumbs or normal breadcrumbs

    Instructions

    Vegetables

    • Preheat the oven to 200°C / 400°F
    • Break the cauliflower and broccoli into florets and put them into a mixing bowl with the oil, salt and black pepper.
      2 cups cauliflower (about 300 grams), 2 cups broccoli (about 200 grams), 2 tablespoons sunflower oil, salt and black pepper to taste
    • Mix well to combine, then spread the vegetables on a baking tray lined with baking parchment.
    • Bake the vegetables in a preheated oven (200C / 400F) for 12 to 15 minutes until they start to brown.

    Cheese sauce

    • Melt the butter in a saucepan and then stir in the flour. Take care to remove any lumps of flour.
      2 ounces / 60 grams butter, 4 tablespoons / 40 grams plain all-purpose flour
    • Add the milk and the mustard and stir over a gentle heat until the mixture thickens. It should pour slowly from the spoon.
      2 cups / 480 ml milk, 1 teaspoon Dijon mustard
    • Stir in the cheese and continue to heat until the cheese has melted.
      1 cup / 125 grams grated cheddar cheese
    • Taste the sauce and season with salt and black pepper to taste.
      salt and black pepper to taste

    Assemble and bake

    • Transfer the roasted cauliflower and broccoli into a baking dish.
    • Pour the cheese sauce over the vegetables.
    • Combine grated cheese with Panko breadcrumbs in a small dish and then sprinkle it over the cheese sauce.
      ½ cup / 60 grams grated cheddar cheese, ½ cup / 60 grams Panko breadcrumbs
    • Bake the cauliflower and broccoli cheese for 15 minutes (200C / 400F) until the cheese is melted and the breadcrumbs are golden.
    • Serve hot as a side dish with a roast.

    Notes

    This dish can be frozen, but be aware that freezing and defrosting may make the vegetables mushy.
    Leftovers can be stored in the refrigerator for 2 days and reheated in the microwave.
    Nutrition has been calculated on the assumption that this dish will feed 6 people as a side.

    Nutrition

    Calories - 367kcal | Carbohydrates - 21.8g | Protein - 14.5g | Fat - 25.5g | Saturated Fat - 13.2g | Cholesterol - 61mg | Sodium - 590mg | Potassium - 369mg | Fiber - 2.9g | Sugar - 6.3g | Vitamin D - 10µg | Calcium - 369mg | Iron - 2mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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