Cheese/ Roast Dinner/ Sides

Broccoli and Cauliflower Cheese

October 11, 2018 (Last Updated: April 12, 2020) by Chris Collins

No roast dinner is complete without a Broccoli and Cauliflower Cheese bake. This is the easiest, cheesiest & most darn right delicious side dish you’ll ever make!

Broccoli and Cauliflower Cheese fresh out the oven

The BEST Broccoli and Cauliflower Cheese

Cauliflower cheese was a staple in my house growing up, especially as a side dish for roast dinners and especially around the festive season. If I’m honest, back then it was the only way I’d eat cauliflower, but on reflection is there realistically anything you wouldn’t eat if an entire block of cheddar was melted on top?

So, what makes this the best cauliflower cheese recipe?

Well firstly there’s broccoli, and we all love broccoli. Even if only when smothered in melted cheese. Secondly, and this is my absolute game-changing step, pre-roasting the broccoli and cauliflower. Yup, no boiling, no steaming, just good old fashioned roasting.

Why roast the broccoli and cauliflower?

  • Flavour – Roasting the broccoli and cauliflower in garlic, olive oil and S+P gives so much flavour that boiling just can’t provide. Broccoli and cauliflower are the hero ingredients of this dish so to me it makes no sense to add them into the sauce unseasoned.
  • Texture – When you boil or steam the broccoli and cauliflower it holds on to a lot of water (especially in the broccoli) and it’s released when you bake in the oven. And we all know cheese + water = a hot mess. When you roast them you also get a nice crispy crunchy texture which beats sloppy veg any day!

How to make broccoli and cauliflower cheese (quick summary)

  1. Roast broccoli, cauliflower and garlic in a baking dish.
  2. Meanwhile melt butter into a suitably sized pan.
  3. Stir in flour then gradually pour in milk.
  4. Add cheese, nutmeg and seasoning.
  5. Add in your roasted broccoli and cauliflower.

How to make Broccoli and Cauliflower Cheese - step by step

Baked Broccoli and Cauliflower Cheese

If you don’t bake your broccoli and cauliflower cheese in the oven then you’re doing it allllll wrong. It not only marries and intensifies the flavours, but also gives you that jaw-dropping golden crust!

After you’ve thickened the sauce, pour into a suitably sized baking dish, top with cheese and roast away!

What cheese to use in Cauliflower Cheese?

I use a mix of Cheddar and Gruyere. Gruyere adds a gorgeous nutty flavour to the sauce, but if you don’t have it you can just sub more cheddar. Because too much cheddar is simply not a thing.

Why does my Cauliflower Cheese go watery?

As discussed above, this is down to boiling (or over-boiling) the cauliflower. The ends of the broccoli and cauliflower suck up moisture, and when baked, release it into your yummy cheese sauce. This is exactly why I roast my broccoli and cauliflower and urge you do too!

Make ahead Cauliflower Cheese

Broccoli and Cauliflower cheese is perfect for making in advance! Just prep up until roasting (without extra cheese on top) and cool, cover and store in the fridge. Take it out, sprinkle over the cheese and roast away!

Baked Broccoli and Cauliflower Cheese - pre oven

Alrighty, by this point your house is going to smell insanely gorgeous. If you like the sound of this recipe I know you’ll love my parmesan roasted cauliflower and broccoli pasta bake! Also check out these essentials before we tuck in:

Roast Dinner Essentials

Alrighty, to the broccoli and cauliflower cheese recipe!!

Roasted Broccoli and Cauliflower Cheese - fresh out the oven

How to make Broccoli and Cauliflower Cheese (Full Recipe & Video)

Cauliflower and Broccoli Cheese

No roast dinner is complete without a Broccoli and Cauliflower Cheese bake. This is the easiest, cheesiest & most darn right delicious side dish you'll ever make! Serves 6 small portions as a roast dinner or 4 as a side to a main.
5 from 5 votes
Print Pin Rate
Servings (click & slide): 6
Course: Side Dish
Cuisine: British / Roast Dinner / Sunday Roast
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories per serving: 301kcal
Cost per serving: £1.50 / $2


  • Suitably Sized Baking Dish
  • Cheese Grater
  • Large Frying Pan & Wooden Spoon
  • Whisk
  • Jug (for milk)
  • Sharp Knife & Chopping Board

Ingredients (check list):

  • 200g / 7oz Broccoli florets
  • 200g / 7oz Cauliflower florets
  • 500ml / 2 cups Milk, at room temp
  • 1.5 cups / 150g Cheddar, grated (save 1/3 for topping)
  • 1 cup / 100g Gruyere, grated
  • 2 tbsp Flour
  • 2 tbsp Unsalted Butter
  • 1 tbsp Dijon Mustard
  • 1 tsp Garlic, minced
  • few pinches of Nutmeg
  • Salt & Black Pepper, to taste
  • Olive Oil, as needed
  • Fresh Chives, to garnish


  • Pop your broccoli, cauliflower and 1 tsp garlic in a roasting dish with a good pinch of salt & pepper and a drizzle of olive oil. Roast in the oven at 200C/390F for 15-20mins or until lightly charred and fork tender.
  • Meanwhile, melt 2 tbsp butter into a suitable sized pan over medium heat and stir in 2 tbsp flour to form a paste. Gradually pour in 2cups/500ml milk, continually whisking to avoid lumps forming.
  • Stir in 1 tbsp dijon mustard, 1cup/100g gruyere and 1cup/100g of your cheddar. Test for seasoning then add in your broccoli and cauliflower. Make sure the roux is thick before adding cheese, don't use cheese to thicken roux.
  • Pop back into the baking dish, sprinkle over the rest of your cheddar (1/2cup/50g) and pop back in the oven at the same temp for 20mins or until golden and bubbly. Allow to rest for a few mins to reform shape and cool down, then sprinkle with finely chopped chives.

Quick 1 min demo!


a) Gruyere - I highly recommend using this for it's gorgeous nutty flavour. If you can't find it, just sub more cheddar.
b) Make ahead - You can definitely make this ahead of time! Just go up until combining everything in the dish (without extra cheese on top), then cool, cover and pop in the fridge until needed. Then grate extra cheese and pop in the oven.
c) Chives - Try not to think of these as just garnish, they actually add a gorgeous pop of flavour at the end!
d) Consistency - I like my broccoli and cauliflower cheese quite saucy. If you know you like it very thick just simmer and reduce the sauce more before combining and baking. Either way, when it first comes out the oven it'll be quite saucy, but will firm up as it cools.
e) Serving Size - Gives 6 modest portions (great for a small side on a loaded roast dinner plate) or 4 bigger portions (better as a side to a main).
f) Calories - Based on using 1 tbsp olive oil and shared between 6 people.


Nutrition Facts
Cauliflower and Broccoli Cheese
Amount Per Serving
Calories 301 Calories from Fat 200
% Daily Value*
Fat 22.18g34%
Saturated Fat 11.88g59%
Trans Fat 0.404g
Polyunsaturated Fat 1.194g
Monounsaturated Fat 7.108g
Cholesterol 60mg20%
Sodium 420mg18%
Potassium 327mg9%
Carbohydrates 9.24g3%
Fiber 1.8g7%
Sugar 5.06g6%
Protein 17.09g34%
Vitamin A 3350IU67%
Vitamin C 25.6mg31%
Calcium 520mg52%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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