Broccoli and Cauliflower Bake is an easy, comforting side dish of tender vegetables covered in a melty cheese sauce. It’s perfect for family dinners! With a creamy homemade cheese sauce and bubbly cheese top, it’s an easy way to encourage kids to eat their veggies. This cheesy Broccoli and Cauliflower Bake comes together quickly for a great tasting, no-fuss vegetable recipe the whole family will enjoy.
Why you’ll love this Cheesy Broccoli and Cauliflower Bake
This bake is the perfect mix of easy, nourishing and crowd-pleasing!
Made with a simple white sauce base to make it a little lighter than cream-based veggie casseroles, it’s still creamy, cheesy and delicious. It’s the variety of cheeses used that takes this Broccoli and Cauliflower Bake to a scrumptious new level! I love a mix of melty Gouda and tasty Red Leicester cheese, but you can choose your own adventure 😁.
There’s just the right amount of cheesy sauce to still let the veggies shine through.
Everything comes together with minimal prep, and it’s an easy way to get more vegetables onto the family table without any fuss.
Ingredients in Broccoli and Cauliflower Bake
Broccoli and Cauliflower – Crunchy, fresh broccoli and cauliflower. This recipe uses a medium-sized whole head of broccoli and a half a head of cauliflower, cut into florets. Don’t throw out the stems! I add these too, or set them aside for broccoli/cauliflower rice.
Cheese – I use an equal mix of young Gouda, mild and creamy cheese that’s great for melting, and Red Leicester, a smooth cheddar-style cheese with a slightly nutty flavour. As well as the extra flavour, I love the colour the Red Leicester gives to the finished bake. You can substitute with your preferred varieties. If serving to family under 12 months, keep in mind that cheddar cheeses can have higher levels of sodium [1] than other varieties.
Butter, plain flour, and milk – For making the white creamy sauce.
White ground pepper and nutmeg – For seasoning. White pepper is more mild than black pepper, but substitute if you like.
How to make Broccoli and Cauliflower Bake
I love how easy this broccoli and cauliflower casserole recipe is to make, and that it can be made ahead of time. Here’s a quick summary.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Preheat your oven.
Step 2: Place a steamer basket with lid over a pot with 1-2 cups of water (making sure the water doesn’t touch the basket). Bring the water to a boil, and then add the vegetables. Steam the broccoli and cauliflower until just tender. Drain off any excess water and transfer the veggies to a baking dish.
Step 3: In a saucepan over medium-high heat, make the sauce. First, melt the butter. Add the flour to the melted butter and stir until it bubbles to make a roux.
Step 4: Reduce to medium heat and gradually add the milk, stirring until the sauce is smooth. Add the pepper and nutmeg and simmer, stirring, until the sauce begins to thicken. Remove from the heat.
Step 5: Add half of the cheeses and stir to melt.
Step 6: Pour the sauce over the vegetables. Sprinkle with the remaining cheeses and then bake in the oven.
THERMOMIX BROCCOLI AND CAULIFLOWER CHEESE:
Thermomixer? Steam the broccoli and cauliflower florets in your machine using the Varoma, and then arrange in a baking dish. Make the sauce in the thermo cooker and pour over the vegetables. Sprinkle with cheese and bake. Easy!
Serving
Serve this as a vegetable side dish to a family main. It’s really versatile, and will compliment so many meals!
SERVING FOR TODDLERS/BABIES: After Baby LJ had started solids, I blended this up for spoon-feeding. It was a great recipe for keeping up his dairy exposure. For toddlers, you might like to chop the vegetables smaller for safe eating, and/or extend the cook time for softer florets.
Making ahead, storing and reheating
MAKING AHEAD: You can prepare this bake in advance. Rather than finish it in the oven, just assemble it and store in the fridge until ready to oven-bake.
STORING: Leftover Broccoli and Cauliflower Bake can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it once cooled, but keep in mind that the veggies might be slightly mushier after freezing and thawing.
REHEATING: Reheat in the microwave in 20-second bursts until warmed through. You can also reheat in the oven at 200°C/400°F (180°C fan forced) until warmed through.
LOOKING FOR MORE KID-FRIENDLY VEGETABLE SIDE DISHES FOR FAMILY DINNER?
Try this smashed Broccoli Parmesan. It’s a super simple recipe bursting with flavour and another great way to get kids eating broccoli!
Making this Broccoli and Cauliflower Bake? Please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more kid-friendly side dishes.
Happy cooking,
Chloe x
Broccoli and Cauliflower Bake
Category: SidesIngredients
- 250 g broccoli cut into florets (Note 2)
- 250 g cauliflower cut into florets (Note 2)
- 2 tbs unsalted butter
- 1/4 cup plain/ all purpose flour
- 250 g milk
- 1/4 tsp ground white pepper
- 1/8 tsp ground nutmeg
- 1/2 cup Gouda cheese grated (35g) (Thermomixer: cut into 3cm cubes) (Note 1)
- 1/2 cup Red Leicester cheese grated (35g) (Thermomixer: cut into 3cm cubes) (Note 1)
Instructions
- Pre-heat oven to 200°C/400°F (180°C fan-forced).
- Place a steamer basket with lid over a pot with 1-2 cups water (making sure the water level is below the basket so the vegetables won’t be submerged). Over high heat on the stovetop, bring the water to a boil. Reduce to a simmer and steam 250 g broccoli and 250 g cauliflower until just tender (approximately 8 minutes). Drain any excess moisture and transfer to a large bowl.
- In a saucepan on the stove, gently melt 2 tbs unsalted butter over low heat. Add 1/4 cup plain/ all purpose flour, stirring to combine into a roux. Cook for 2 to 3 minutes over low heat.
- Gradually add 250 g milk, whisking until smooth. Add 1/4 tsp ground white pepper and 1/8 tsp ground nutmeg. Simmer, stirring, until the sauce begins to thicken. Remove from the heat.
- Add half of the Gouda cheese and Red Leicester cheese, stirring to combine.
- Pour over prepared vegetables, and sprinkle over remaining cheese. Bake in oven for approximately 10-15 minutes or until golden brown.
Thermomix Instructions
- Pre-heat oven to 200°C/400°F (180°C fan-forced).
- If grating in your machine, put 1/2 cup Gouda cheese and 1/2 cup Red Leicester cheese into the mixing bowl. Chop for 4 seconds, speed 7, MC on. Set aside in a bowl.
- Pour 500ml/0.5quart water into the mixing bowl. Put the Varoma basket into position, add 250 g broccoli and 250 g cauliflower to the basket, and secure the lid. Cook for 12 minutes, Varoma, speed 1 (Note 3). Transfer steamed vegetables to a baking dish, set Varoma aside and empty mixing bowl.
- Put 2 tbs unsalted butter, 1/4 cup plain/ all purpose flour, 250 g milk1/4 tsp ground white pepper and 1/8 tsp ground nutmeg into the mixing bowl. Cook for 6 minutes, 90°C, speed 3, MC on.
- Add HALF of the Gouda and Red Leicester cheese and mix for 4 seconds, speed 5, MC on.
- Pour sauce over prepared vegetables and sprinkle with remaining cheese. Bake in oven for approximately 10-15 minutes or until golden brown.
Recipe Notes
Nutrition Information
[1] Cheddar Cheese for Babies, 2023, Solid Starts Inc.
One Response
Great combination of broccoli, cauliflower and tasty cheeses. Lighter and fresher than other sauce-overloaded versions.