Broccoli and Cauliflower 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!

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…

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).

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).

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).

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.

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?!

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

4.67 from 9 votes

Cauliflower and Broccoli Cheese

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! Serves 6 small portions as a roast dinner or 4 as a side to a main.

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

Servings: 6

SaveSaved Pin Recipe Comment Print Recipe

Send me this recipe!

Just enter your email below and get it sent straight to your inbox!

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Send

Equipment

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

Ingredients 

1x2x3x

• ▢ 250g / 9oz large bite sized pieces of Broccoli (approx 1x 14oz/400g whole head of broccoli)
• ▢ 450g / 1lb large bite sized pieces of Cauliflower (from approx 1x 2lb/1kg whole head of cauliflower)
• ▢ 2 tbsp Olive Oil
• ▢ 1/2 tsp Salt, plus more to taste
• ▢ 1/4 tsp Black Pepper, plus more to taste
• ▢ 3 tbsp / 45g tbsp Butter
• ▢ 1 clove of Garlic, finely diced
• ▢ 3 tbsp Plain Flour (35g/1.2oz)
• ▢ 500ml / 2 cups Milk, at room temp (gently warm in microwave if needed)
• ▢ 150g / 1 1/2 cups Cheddar, grated (save 1/3 for topping)
• ▢ 100g / 1 cup Gruyere, grated (see notes)
• ▢ 1 heaped tsp Dijon Mustard
• ▢ few pinches of Ground Nutmeg
• ▢ Fresh Chives, to garnish

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 200C/400F.
• Add the broccoli and cauliflower to a large baking tray and combine with olive oil, salt and black pepper. Roast in the oven 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 (careful it doesn't burn), 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 (remember to save 1/3 for topping). 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!

Video

Notes

a) Broccoli/Cauliflower - You're looking to get 1/2 broccoli and 1/2 cauliflower. It won't make a huge difference if there's slightly more of one than the other.

b) Gruyere - I highly recommend using this for its gorgeous nutty flavour. If you can't find it, just sub more cheddar.

c) 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 it 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 bear that in mind.

d) Chives - Try not to think of these as just garnish, they actually add a gorgeous pop of flavour at the end!

e) Consistency - When it's fresh out of the oven it'll be fairly saucy, but as it rests it does start to thicken.

f) 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).

g) Calories - Based sharing between 6 people:

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition

Calories: 301kcal | Carbohydrates: 9.24g | Protein: 17.09g | Fat: 22.18g | Saturated Fat: 11.88g | Polyunsaturated Fat: 1.194g | Monounsaturated Fat: 7.108g | Trans Fat: 0.404g | Cholesterol: 60mg | Sodium: 420mg | Potassium: 327mg | Fiber: 1.8g | Sugar: 5.06g | Vitamin A: 3350IU | Vitamin C: 25.6mg | Calcium: 520mg | Iron: 1.3mg

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!