This cauliflower and broccoli cheese recipe is one of my own and is one of my favourite side dishes to have with a roast dinner...whether it's chicken, pork, lamb or beef and at Christmas time...it's delicious! Just like macaroni cheese is the perfect comfort food...I think of this as the perfect comfort side dish.
The cheese sauce is made to the same recipe as the macaroni cheese and fish pie recipes. Delicious cheesy sauce combined with tender cauliflower and broccoli florets - yum!
Tips
- You can use all cauliflower or all broccoli if you wish.
- Cheese selection - you can use any cheese(s) that you like for making the sauce...I like to use an extra mature cheddar and some red leicester cheese for the topping…this means you’ll use less cheese, but get a really cheesy taste and less salt is needed for seasoning.
- This cauliflower and broccoli cheese recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 800g mix of cauliflower and broccoli florets (see Tips)
- 55g butter
- 40g plain flour
- 450ml milk (I use semi-skimmed)
- 150g extra mature cheddar, grated (see Tips)
- 50g red leicester cheese, grated (see Tips)
- salt, to taste
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Instructions
- Heat the oven to 220C/200C fan/gas 7.
- Plunge the cauliflower and broccoli florets into a large saucepan of boiling salted water. Bring back to the boil and boil for 4 minutes, then drain in a colander and refresh under cold running water. Shake well to remove the surplus water and set aside to drain completely.
- Meanwhile, make the cheese sauce - melt the butter in a medium saucepan over a low heat. Stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
- Increase the heat slightly, then slowly pour the milk into the pan, just a little at a time, stirring well until the sauce is smooth and thickened slightly. Bring it to a gentle simmer, then add the grated extra mature cheddar cheese and stir until it has all melted. Season with salt, to taste, and cook on the lowest heat for 5 minutes.
- Transfer the drained cauliflower and broccoli to a suitably sized ovenproof dish, then pour over the cheese sauce and top with the grated red leicester cheese. Bake in the oven for 20 minutes, serve and enjoy.
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Cauliflower and Broccoli Cheese
Ingredients
- 800g mix of cauliflower and broccoli florets (see Notes)
- 55g butter
- 40g plain flour
- 450ml milk I use semi-skimmed
- 150g extra mature cheddar grated (see Notes)
- 50g red leicester cheese grated (see Notes)
- salt to taste
Instructions
- Heat the oven to 220C/200C fan/gas 7.
- Plunge the cauliflower and broccoli florets into a large saucepan of boiling salted water. Bring back to the boil and boil for 4 minutes, then drain in a colander and refresh under cold running water. Shake well to remove the surplus water and set aside to drain completely.
- Meanwhile, make the cheese sauce - melt the butter in a medium saucepan over a low heat. Stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
- Increase the heat slightly, then slowly pour the milk into the pan, just a little at a time, stirring well until the sauce is smooth and thickened slightly. Bring it to a gentle simmer, then add the grated extra mature cheddar cheese and stir until it has all melted. Season with salt, to taste, and cook on the lowest heat for 5 minutes.
- Transfer the drained cauliflower and broccoli to a suitably sized ovenproof dish, then pour over the cheese sauce and top with the grated red leicester cheese. Bake in the oven for 20 minutes, serve and enjoy.
Notes
- You can use all cauliflower or all broccoli if you wish.
- Cheese selection - you can use any cheese(s) that you like for making the sauce...I like to use an extra mature cheddar and some red leicester cheese for the topping…this means you’ll use less cheese, but get a really cheesy taste and less salt is needed for seasoning.
- This cauliflower and broccoli cheese recipe is easily adapted if you’re cooking for less or more people.
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