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Cheese/ Roast Dinner/ Sides

Broccoli and Cauliflower Cheese

November 12, 2023 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!

As a young warthog, the only way you’d get me to eat broccoli and cauliflower is to smother them in cheese. Of course now my tastebuds have grown up, but this dish still has a firm place in my heart. Follow me…

overhead shot of broccoli cauliflower cheese in white baking dish with gold spoon digging in

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. It’s a dish I’ve perfected over the years and make on the regular!

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 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!

Process shots: dice broccoli & cauliflower and place on baking tray (photo 1), coat in olive oil, salt and pepper (photo 2), roast until lightly charred (photo 3).

3 step by step photos showing how to roast broccoli and cauliflower

Broccoli Cauliflower Cheese Sauce

The cheese sauce really is the money maker here. It’s rich, ultra cheesy and silky smooth. You’re essentially going to making a cheesy roux (mornay sauce).

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.

Extra Goodies

Alongside the cheese, I recommend a few extra additions to really take the sauce to new heights:

  • Garlic – cheese and garlic is a match made in heaven.
  • Mustard – you don’t notice this once it’s baked, but it heightens the cheesy flavour!
  • Nutmeg – compliments the nutty tones of the gruyere.

Process shots: melt butter (photo 1), fry garlic (photo 2), stir in flour (photo 3), whisk in milk (photo 4), add seasoning and cheese (photo 5), stir in roasted broccoli/cauliflower (photo 6).

6 step by step photos showing how to make broccoli cauliflower cheese

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 bake away!

Process shots: top cauliflower broccoli cheese with cheddar (photo 1), bake until golden/bubbly (photo 2).

2 step by step photos showing how to make broccoli cauliflower cheese bake

Broccoli Cauliflower Cheese FAQ

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! It may also go watery if the cauliflower/broccoli overcooks, which is why you want it still a little firm when it’s out the oven, so it can continue cooking as it bakes.

Can I make ahead Cauliflower Cheese ahead of time?

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 (more on this in the recipe card notes).

How long can you keep cauliflower cheese in the fridge?

I usually keep leftovers for 3-4days. The broccoli/cauliflower will soften as it rests.

Can you freeze cauliflower cheese?

I don’t recommend freezing this dish. You run the risk of it going watery and the sauce splitting upon reheating.

close up shot of gold spoon digging in to white baking dish with broccoli cauliflower cheese

Serving Broccoli Cauliflower Cheese

You’ll notice it’s extra saucy when it’s initially out of the oven, but after it rests it’ll begin to retain its shape. I always serve this with fresh chives for a final hit of flavour and a pop of colour!

This makes the perfect side dish for so many dinners, but no better than a good old fashioned roast dinner.

Alrighty, let’s tuck into the full recipe for this roasted broccoli cauliflower cheese shall we?!

close up shot of broccoli cauliflower cheese on black serving spoon

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

overhead shot of gold spoon digging into broccoli cauliflower cheese bake in white baking dish

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.
4.63 from 8 votes
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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


  • 7" x 7" Baking Dish (or similar size)
  • Large Frying Pan & Wooden Spoon
  • Sharp Knife & Chopping Board
  • Cheese Grater
  • Whisk
  • Jug (for milk)

Ingredients (check list):

  • 300g / 10oz large bite sized pieces of Broccoli (approx 1x 14oz/420g whole head of broccoli)
  • 400g / 14oz large bite sized pieces of Cauliflower (approx 1x 2lb/1kg whole head of cauliflower)
  • 500ml / 2 cups Milk, at room temp
  • 1.5 cups / 150g Cheddar, grated (save 1/3 for topping)
  • 1 cup / 100g Gruyere, grated (see notes)
  • 3 tbsp Flour
  • 3 tbsp Butter (45g)
  • 1 heaped tsp Dijon Mustard
  • 1 clove of Garlic, finely diced
  • 1/2 tsp Salt, plus more to taste
  • 1/4 tsp Black Pepper, plus more to taste
  • few pinches of Nutmeg
  • 2 tbsp Olive Oil
  • Fresh Chives, to garnish


  • Add the broccoli and cauliflower to a large baking tray and combine with olive oil, salt and black pepper. Roast in the oven at 200C/400F for 18-20mins, or until lightly charred and slightly softened (will cook properly when baked).
  • Melt the butter in a suitably sized pan over medium heat then add garlic. Fry for a minute, then stir in the flour to form a roux. Gradually pour in the milk, continually whisking as you go to avoid lumps forming.
  • Bring to a gentle bubble, then cut the heat and stir in the gruyere and cheddar. Once melted, stir in the mustard, nutmeg and salt & pepper to taste. Stir in the roasted broccoli/cauliflower.
  • Pour into the baking dish, sprinkle over the rest of the cheddar and pop in the oven at the same temp for 20 mins or until golden/lightly charred and bubbly all around the edges. Allow to rest for a few mins to reform shape and cool down, then sprinkle with finely chopped chives and serve up!

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 make this ahead of time, just go up until combining everything in the dish (make sure broccoli/cauliflower cools first), then cool, cover and pop in the fridge until needed. Then grate extra cheese and pop in the oven. I find if it's prepped ahead you run the risk of the cauliflower/broccoli coming out quite soft, because it tends to cook a little as it rests, so just bare that in mind.
c) Chives - Try not to think of these as just garnish, they actually add a gorgeous pop of flavour at the end!
d) Consistency - When it's fresh out the oven it'll be fairly saucy, but as it rests it does start to thicken.
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 sharing between 6 people:

Your Private Notes:


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.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

For another delicious broccoli dish check out my Cauliflower Cheese Pasta Bake or Broccoli Pasta Bake!

For more cheesy goodness check out my Cheesy Leeks and Parmesan Roasted Cauliflower!

If you loved this Broccoli Cauliflower Cheese recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!





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Recipe Rating


  • Reply
    June 18, 2023 at 1:00 pm

    Would you use salted or unsalted butter?

    • Reply
      Chris Collins
      June 18, 2023 at 4:00 pm

      I use salted butter. But if you’re at all concerned about potential saltiness, or you want more control over the saltiness, then you could use unsalted butter 🙂 C.

  • Reply
    November 21, 2022 at 12:31 pm

    5 stars
    Absolutely yummy 100% never made it in the oven before but will do from now on its the best. One thing how do I reheat the following day ?

    • Reply
      Chris Collins
      November 21, 2022 at 2:04 pm

      So happy this went down well! I’d probably cover the dish in foil and bake it in the oven at 180C/350F until hot and bubbly again 🙂

  • Reply
    October 2, 2022 at 8:56 am

    2 stars
    I found this recipe too cheesy and a bit claggy! Next time I think I’ll reduce the cheese content by 40%. I did enjoy the taste of the roasted veg and also added cubes of ham and potato.

    • Reply
      Chris Collins
      October 2, 2022 at 6:16 pm

      Sorry to hear this was a bit too cheesy for your liking. It definitely should be fairly cheesy, but hopefully you enjoy it more next time with your adjustments 🙂 C.

  • Reply
    August 6, 2022 at 11:21 am

    5 stars
    I chose your recipe for broccoli and cauliflower cheese as my first ever attempt. This is the best I’ve tasted by far! Huge fan of gruyere cheese, in fact all cheese if I’m honest! I will be making this every time I have a roast dinner. Loved baking the vegetables before adding the sauce, it’s much less watery, and I think it adds another level of flavour and depth. Thank you for introducing me to an expansive range of tasty dinners that are easy to make. I have fallen in love with cooking.

    • Reply
      Chris Collins
      August 6, 2022 at 4:07 pm

      This is such an awesome comment, Nicola. So happy the recipe went down well and thanks so much for popping back for a review 🙂 C.

  • Reply
    December 23, 2021 at 11:56 am

    I’ve been looking for a top recipe to go with Christmas dinner and this looks like the nuts. I’m going to throw in some festive truffle Brie too.
    Your insta ideas are right up my street so I’m looking forward to working through some of them in the new year
    Merry Christmas!

    • Reply
      Chris Collins
      December 23, 2021 at 2:06 pm

      Sounds amazing with the brie! Merry Christmas to you too, Lucy! 🙂

  • Reply
    Matt @ Plating Pixels
    October 12, 2018 at 12:28 am

    5 stars
    Looks super cheesy! Love broccoli combined with cheese. My kinda casserole.

    • Reply
      October 12, 2018 at 8:27 pm

      The best kinda casserole right!?

  • Reply
    Cindy Gordon
    October 11, 2018 at 11:51 pm

    5 stars
    Everything about this …YES! I love broccoli, I love cheese and you probably guessed it that I love cauliflower too! SUPER YUM

    • Reply
      October 12, 2018 at 8:27 pm

      A trio a deliciousness!!!

  • Reply
    October 11, 2018 at 11:35 pm

    5 stars
    Roasting adds such a better flavor to cauliflower and broccoli and I can definitely see it being better with both of them in there. Takes me back to childhood but in a tastier way!

    • Reply
      October 12, 2018 at 8:26 pm

      Yes! Totally agree, it’s such a walk down memory line isn’t it!?

  • Reply
    Lauren Vavala @ DeliciousLittleBites
    October 11, 2018 at 10:42 pm

    5 stars
    Pre-roasting the broccoli is just brilliant! I’m pinning this right now and can’t wait to make it. I’m a sucker for Gruyere too!

    • Reply
      October 12, 2018 at 8:19 pm

      Thanks Lauren! Enjoy!! 🙂

  • Reply
    October 11, 2018 at 10:40 pm

    5 stars
    Oh wow- this looks SO good! And the gruyere will just melt in your mouth!

    • Reply
      October 12, 2018 at 8:19 pm

      Isn’t Gruyere just the best!?