Introduction
This comforting bake with broccoli and cauliflower is a creamy, cheesy, and nourishing dish that’s perfect as a side or even a light main course.
With tender veggies baked in a flavorful sauce and topped with golden, bubbly cheese, it’s a crowd-pleaser for both vegetarians and veggie skeptics alike.
Ingredients
For the bake:
1 medium head of broccoli, cut into florets
1 medium head of cauliflower, cut into florets
2 tablespoons olive oil or butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
1 teaspoon Dijon mustard (optional)
Salt and pepper to taste
1/4 teaspoon ground nutmeg (optional)
1 cup grated cheddar cheese (or a cheese mix of your choice)
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs (optional topping)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
Blanch the vegetables: Boil broccoli and cauliflower florets in salted water for 2–3 minutes until just tender. Drain and set aside.
Make the sauce: In a saucepan, heat olive oil or butter over medium heat. Add chopped onion and garlic; sauté until soft. Stir in flour and cook for 1 minute.
Add milk slowly while whisking to prevent lumps. Bring to a simmer and stir until thickened (about 5–7 minutes).
Season the sauce with salt, pepper, mustard, and nutmeg if using. Stir in half the cheddar cheese.
Assemble the bake: Place the broccoli and cauliflower in the baking dish. Pour the cheese sauce over the veggies and mix gently.
Top it off: Sprinkle remaining cheddar, Parmesan, and breadcrumbs over the top.
Bake for 20–25 minutes, or until the top is golden and bubbly.
Cool slightly before serving for best texture.
Description
This bake offers a rich and velvety texture with just the right balance of creamy and crisp. The cheese sauce enhances the natural sweetness of the broccoli and cauliflower, while the golden breadcrumb topping adds a satisfying crunch.
Tips
For extra flavor, add crumbled cooked bacon or sautéed mushrooms to the mix.
Use pre-cut frozen broccoli and cauliflower for a quicker version (just thaw and drain well).
Make it gluten-free by using cornstarch instead of flour and gluten-free breadcrumbs.
Variations
Low-carb: Replace milk with heavy cream and skip the flour.
Spicy twist: Add a pinch of cayenne pepper or diced jalapeños to the sauce.
Protein boost: Add shredded chicken or cooked lentils.
Vegan version: Use plant-based milk, vegan cheese, and margarine or olive oil.
Correction (Common Mistakes to Avoid)
Overcooking the vegetables before baking can lead to a mushy result. Blanch just until slightly tender.
Skipping the sauce simmering stage might leave you with a runny consistency.
Too much salt: Remember cheese adds saltiness, so season the sauce gently before adding cheese.
Enjoy
Serve warm as a cozy side dish with roasted meats or a main vegetarian option with a side of crusty bread or a green salad. Whether it’s for a family dinner or holiday table, enjoy every creamy, cheesy bite!