Broccoli Cauliflower Cheese Bake

Why You’ll Love This Recipe

• It turns two humble vegetables into something rich, indulgent, and satisfying.
• The creamy cheese sauce and crunchy topping add texture and flavor balance.
• It works well for weeknight meals, holiday dinners, or potlucks.
• You can adjust the richness (lighter or more decadent) and customize cheeses or toppings.
• Leftovers reheat beautifully and often taste even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Broccoli florets
• Cauliflower florets
• Butter
• All-purpose flour
• Milk (or a combination of milk + cream)
• Garlic (minced or grated)
• Cheddar cheese (and optionally another melting cheese like Gruyère)
• Dijon mustard (or regular mustard)
• Nutmeg (a pinch)
• Salt and pepper
• Breadcrumbs (plain or panko)
• Optional: extra cheese for topping, fresh herbs (like chives or parsley)

Directions

1. Preheat oven & prepare vegetables
   Preheat your oven to about 200 °C (400 °F).
   Wash and cut the broccoli and cauliflower into bite-sized florets.
2. (Optional) Roast or blanch the vegetables
   • Some recipes prefer roasting the florets first (tossed with oil, salt, pepper) until lightly browned, which helps reduce water and enhances flavor.
   • Alternatively, you can blanch or steam them just until they begin to become tender, then drain well.
3. Make the cheese sauce
   • In a saucepan, melt butter over medium heat. Add garlic and cook briefly (don’t let it burn).
   • Stir in flour to form a roux, cooking a minute or two to remove raw flour taste.
   • Gradually whisk in milk (and cream if using), stirring to avoid lumps. Cook until the sauce thickens and becomes smooth.
   • Lower heat and stir in shredded cheese(s) until melted and creamy.
   • Add a bit of mustard, a pinch of nutmeg, and salt & pepper to taste.
4. Combine and bake
   • Place the broccoli and cauliflower into a greased baking dish.
   • Pour the cheese sauce evenly over the vegetables, gently stirring to coat them.
   • In a small bowl, mix breadcrumbs (and optionally a little melted butter or extra cheese) and sprinkle over the top.
   • Bake in the oven until the top is golden, the sauce is bubbling, and the vegetables are cooked through (about 20–25 minutes).
   • For extra browning, you can switch to broil/grill for a minute or two at the end — watching carefully so it doesn’t burn.
5. Rest & serve
   Let the bake rest for a few minutes before serving so the sauce sets a little. Garnish with fresh herbs if desired.

Servings and timing

• Servings: about 6 (as a side)
• Prep time: ~15 minutes
• Cook / bake time: ~25 minutes
• Total time: ~35–40 minutes

Variations

• Use Gruyère, mozzarella, or a mix of cheeses for different flavors.
• Substitute breadcrumbs with crushed crackers, panko, or even crispy onions.
• Add cooked bacon bits, ham, or diced chicken for a heartier version.
• Mix in spinach, peas, or cooked kale for extra greens.
• Make it lighter by using lower-fat milk and reducing butter.
• Add a dash of hot sauce or cayenne pepper for a little kick.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• To reheat, place in a preheated oven (about 175–180 °C) until warmed through and top is crisp again.
• Avoid microwaving if you want to maintain texture, especially of the topping.

FAQs

Do I have to roast the vegetables first?

No — roasting adds flavor and helps reduce liquid, but you can skip it and use blanched or steamed florets as long as they’re drained well.

Can I use frozen broccoli or cauliflower?

Yes, but thaw and drain thoroughly (or partially cook) to remove excess moisture so the bake doesn’t become watery.

What cheese is best?

Cheddar is classic and melts well. Using a second melting cheese (like Gruyère) adds a nice, nutty depth.

How do I prevent the sauce from being runny?

Make sure your sauce is well thickened before combining. Avoid overcooking the vegetables in water (so they don’t absorb too much). Use a proper ratio of flour to milk.

Can I prepare ahead?

Yes — you can roast or blanch the vegetables, make the sauce, and assemble in the dish, then refrigerate. Add breadcrumbs and bake when you’re ready to serve.

Should I cover the dish while baking?

Generally no — bake uncovered so the top becomes golden and crisp. You might loosely cover for part of the time if the top is browning too fast.

How do I get a crispier topping?

Mix breadcrumbs with a bit of melted butter (or extra cheese) before sprinkling. Also, broil at the end briefly.

Can I make this gluten-free?

Yes — use a gluten-free flour for the roux and gluten-free breadcrumbs or topping substitute.

How to know when it’s done?

You’ll see bubbling sauce around edges, the vegetables should be tender (test with a fork), and the topping golden.

Conclusion

This Broccoli Cauliflower Cheese Bake is a delicious way to turn two simple veggies into a creamy, cheesy comfort dish. Whether served as a cozy side or a vegetarian main, it’s always a crowd-pleaser. Let me know if you’d like the exact measurements and a printable recipe card!

Broccoli Cauliflower Cheese Bake

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A rich and comforting casserole featuring tender broccoli and cauliflower smothered in a creamy cheese sauce and topped with a golden, crispy crust — perfect as a cozy side or a vegetarian main.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 3 tbsp butter (plus 1 tbsp for topping, optional)
• 3 tbsp all-purpose flour
• 2 cups milk (or 1½ cups milk + ½ cup cream)
• 2 cloves garlic, minced
• 1½ cups shredded cheddar cheese
• ½ cup shredded Gruyère cheese (optional)
• 1 tsp Dijon mustard
• 1 pinch ground nutmeg
• Salt and pepper to taste
• ½ cup breadcrumbs (plain or panko)
• Optional: 2 tbsp chopped parsley or chives for garnish

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Instructions

1. Preheat oven to 200°C (400°F). Cut broccoli and cauliflower into bite-sized florets and wash well.
2. Optional: Roast florets with a drizzle of oil, salt, and pepper for 15 minutes, or blanch/steam for 3–4 minutes until just tender. Drain well.
3. In a saucepan over medium heat, melt butter and sauté garlic briefly. Stir in flour to form a roux and cook for 1–2 minutes.
4. Gradually whisk in milk, stirring constantly until smooth and thickened.
5. Lower heat and stir in cheddar and Gruyère cheeses until melted. Add Dijon mustard, nutmeg, salt, and pepper.
6. Place broccoli and cauliflower in a greased baking dish. Pour cheese sauce over and gently mix to coat evenly.
7. In a small bowl, combine breadcrumbs with melted butter (and extra cheese if desired). Sprinkle evenly over the top.
8. Bake uncovered for 20–25 minutes, until golden and bubbling. Broil for 1–2 minutes at the end for extra crispness if desired.
9. Let rest for 5 minutes before serving. Garnish with chopped parsley or chives.

Notes

• Roasting the vegetables first adds flavor and prevents excess moisture.
• Ensure sauce thickens before combining with vegetables to avoid a watery bake.
• Use gluten-free flour and breadcrumbs for a gluten-free version.
• Mix breadcrumbs with butter or cheese for a crispier topping.
• Store leftovers up to 4 days; reheat in the oven to keep the topping crunchy.

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 5 g
• Sodium: 340 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 55 mg