3 Veg Cauliflower Cheese
Elevate your comfort food game with this irresistible '3 Veg Cauliflower Cheese' recipe – a hearty, veggie-packed twist on a classic! Featuring tender florets of cauliflower and broccoli, sweet slices of carrot, and nutrient-rich baby spinach, all smothered in a velvety homemade cheese sauce infused with Dijon mustard and a hint of nutmeg, this dish is as nutritious as it is indulgent. Topped with a crispy golden layer of cheesy breadcrumbs, it's perfect for cozy family dinners or as a standout side dish. Ready in under an hour, this easy-to-make bake combines vibrant flavors, creamy textures, and a satisfying crunch. Your go-to option for a crowd-pleasing meal that transforms humble vegetables into a show-stopping delight!
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Recipe Information
Ingredients
- 1 head cauliflower
- 1 head broccoli
- 2 medium carrots
- 100 grams baby spinach
- 50 grams butter
- 3 tablespoons all-purpose flour
- 500 milliliters whole milk
- 150 grams cheddar cheese
- 1 teaspoon Dijon mustard
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 50 grams breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 190°C (375°F).
Cut the cauliflower and broccoli into evenly sized florets. Peel and slice the carrots into thin rounds.
Bring a large pot of salted water to a boil and blanch the cauliflower, broccoli, and carrots for about 5 minutes. Drain well and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually pour in the milk, whisking constantly to avoid lumps. Continue to cook until the sauce thickens, about 5 minutes.
Stir in the cheddar cheese (reserve a small handful for topping), Dijon mustard, ground nutmeg, salt, and pepper. Mix until the cheese is fully melted and the sauce is smooth.
Arrange the blanched cauliflower, broccoli, carrots, and fresh baby spinach in a large ovenproof dish.
Pour the cheese sauce evenly over the vegetables, ensuring everything is well coated.
In a small bowl, mix the breadcrumbs with the reserved cheese and olive oil. Sprinkle the mixture over the top of the dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it rest for a few minutes before serving.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 6362 mg | 277% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 51.2 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1634 mg | 126% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4434 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
