Cauliflower and broccoli cheese
Tender cauliflower and broccoli florets smothered in a creamy, cheesy sauce and lightly browned under the grill for a comforting, easy-to-make vegetable bake.
Updated : 09 September, 2025
Easy
About 20 min.
Ingredients
400 grams
Cauliflower
175 grams
Broccoli
30 grams
Butter
30 grams
Flour
400 milliliters
Milk
50 grams
Cheddar
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Fill a large saucepan a third of the way with water, cover with a lid, and bring to a boil over high heat. Cut the cauliflower and broccoli into florets, ensuring they are roughly the same size. Thinly slice any stems if desired to make use of the whole vegetable.
Step 2
Add the florets (and sliced stems, if using) to the boiling water. Reduce the heat, cover, and simmer for about 4 minutes, or until the vegetables are tender when tested with a knife. Drain thoroughly.
Step 3
Meanwhile, melt the butter in a medium pan over low heat and stir in the flour. Cook briefly, then gradually add the milk a little at a time, stirring constantly to create a smooth sauce. Increase the heat and simmer gently for 1 minute, stirring continuously.
Step 4
Stir in half of the grated cheese and cook for another minute until melted, adding a splash of milk if the sauce becomes too thick. Season with salt and pepper to taste.
Step 5
Transfer the drained vegetables to a shallow ovenproof dish, pour over the cheese sauce, and sprinkle with the remaining cheese. Place under a hot grill for 2-3 minutes until lightly browned. If a grill isn’t available, serve immediately after sprinkling with the cheese. This dish pairs wonderfully with freshly buttered bread.