Broccoli and Cauliflower Cheese Bake
Indulge in the comforting, cheesy goodness of this Broccoli and Cauliflower Cheese Bake—a classic dish that brings together tender florets of broccoli and cauliflower smothered in a velvety, homemade cheese sauce. This recipe features a rich combination of sharp cheddar and nutty Parmesan, elevated with a touch of Dijon mustard and a hint of ground nutmeg for a depth of flavor that’s simply irresistible. Topped with a golden, crispy breadcrumb and cheese crust, this baked casserole is the perfect balance of creamy and crunchy. Ideal as a hearty side dish or a satisfying vegetarian main, it’s a showstopper on any dinner table. From its quick 15-minute prep time to its oven-to-table appeal, this easy-to-make dish is a celebration of comfort food at its finest. Perfect for busy weeknights or holiday feasts, this cheese bake is a delectable way to elevate simple vegetables into a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 500 grams Broccoli
- 500 grams Cauliflower
- 50 grams Unsalted butter
- 50 grams All-purpose flour
- 500 milliliters Whole milk
- 200 grams Cheddar cheese (grated)
- 50 grams Parmesan cheese (grated)
- 1 tablespoon Mustard (Dijon or English)
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 50 grams Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (180°C fan) or 400°F.
Bring a large pot of salted water to a boil and blanch the broccoli and cauliflower florets for 3-4 minutes until just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a smooth paste (a roux), cooking for about 1-2 minutes.
Gradually add the milk to the roux, whisking constantly to create a smooth sauce. Cook for 4-5 minutes, stirring, until the sauce thickens.
Stir in 150 grams of grated cheddar cheese, 30 grams of Parmesan cheese, mustard, nutmeg, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat.
Place the blanched broccoli and cauliflower into a large, greased ovenproof baking dish, spreading them out evenly.
Pour the cheese sauce over the vegetables, ensuring they are coated evenly.
Mix the breadcrumbs with the remaining cheddar and Parmesan cheeses in a small bowl. Add the olive oil and toss to combine.
Sprinkle the breadcrumb mixture evenly over the top of the cheese sauce.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crisp.
Remove from the oven and allow to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 5949 mg | 259% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 46.0 g | ||
| Protein | 122.6 g | 245% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 3023 mg | 233% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4260 mg | 91% | |
*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.
