Cauliflower & Broccoli Cheese Cook it Clever Logo

Cauliflower & Broccoli Cheese

Some recipes are just food, and some are pure comfort.

Cauliflower cheese is firmly in the comfort food category for me. It was one of my Dad's specialities, along with his crispy roast potatoes - and the smell of a bubbling cheese sauce still takes me straight back to Sunday lunches at home.

These days it's become a non-negotiable on our roast dinner table too. If I'm short on time I'll at least make a simple cheese sauce to pour over the veg - but when I have the time, this full cauliflower and broccoli cheese with the crispy panko breadcrumb topping is worth every minute. Creamy béchamel, sharp cheddar, a hint of Dijon mustard and that golden, crunchy topping. It's the side dish that everyone goes back for seconds of.

Feeling bougie? Swap half the cheddar for gruyère. You won't regret it.

Why You'll Love This Recipe

  • The ultimate roast dinner side dish

Creamy, golden and bubbling, this is the side dish that steals the show on a Sunday. Once you've made it properly you'll never go back to plain boiled veg.

  • That crispy panko topping

The contrast between the crispy, golden breadcrumb topping and the creamy sauce underneath is what makes this dish really special. It adds a texture that takes cauliflower cheese from good to outstanding.

  • The Dijon mustard secret

Just one teaspoon of Dijon mustard stirred into the sauce adds a gentle warmth and depth that makes people wonder what makes it taste so good. Don't skip it.

  • The gruyère upgrade

Cheddar is the classic choice and works brilliantly, but if you want to take it to the next level, swap half for gruyère. Nutty, melty and absolutely indulgent. Perfect for special occasions.

  • Make it ahead

Assemble the whole dish earlier in the day, cover and refrigerate, then bake when you're ready. Just add an extra 5 minutes to the baking time. One less thing to worry about on a busy Sunday.

  • Works as a standalone meal

Add some crusty bread and a simple green salad and this becomes a proper vegetarian main rather than just a side dish. Hearty, satisfying and genuinely delicious.

4 Servings 45 Minutes

Ingredients

  1. Cheddar Cheese - 120 grams
  2. Salted Butter - 60 grams
  3. Whole Milk - 500 ml
  4. Black Pepper - 1/4 tsp
  5. Dijon Mustard - 1 tsp
  6. Panko Breadcrumbs - 20 grams
  7. Plain Flour - 4 tbsp
  8. Salt - 1/4 tsp
  9. Broccoli - 300 grams
  10. Cauliflower - 400 grams

Method

  1. Par-boil the veg: Preheat your oven to 190°C fan. Bring a large pan of salted water to the boil. Cut the cauliflower and broccoli into florets and par-boil for 5 minutes. You are not fully cooking the veg at this stage, just giving it a head start before baking. Drain really well and transfer to a small baking dish.
  2. Make the roux: In a saucepan over a medium heat, melt the salted butter, then add 4 tbsp plain flour and stir continuously for 2 minutes to form a paste (a roux).
  3. Build the béchamel: Add 500ml whole milk gradually, a little at a time, stirring continuously after each addition. Keep the heat at medium and keep stirring, this is what prevents lumps from forming. Once all the milk is incorporated, continue stirring until the sauce thickens to a smooth, creamy consistency.
  4. Add the cheese and mustard: Remove from the heat and stir in 100g grated cheddar, and 1tsp Dijon mustard. Season with a pinch of salt and black pepper. Stir until the cheese has completely melted and the sauce is smooth and glossy.
  5. Assemble: Pour the cheese sauce evenly over the par-boiled veg in the baking dish, making sure everything is well coated. Scatter the remaining 20g of grated cheddar and panko breadcrumbs evenly over the top.
  6. Bake: Bake in the preheated oven for 30 minutes until the top is golden brown and bubbling and the breadcrumbs are crispy. Keep an eye on it towards the end - you want golden and crispy, not burnt.

Hints and Tips

  • Drain the veg really well

This is the most important tip. After par-boiling, drain thoroughly and give the colander a good shake. Excess water will make your sauce watery and thin. Pat dry with kitchen paper if needed.

  • Don't rush the béchamel

Add the milk gradually, a little at a time, stirring continuously after each addition. Rushing this step is how you get lumps. Keep the heat at medium and keep stirring, it takes about 5-8 minutes but it's worth it.

  • Cook out the roux

After combining the butter and flour, stir continuously for 1-2 minutes before adding any milk. This cooks out the raw flour taste which makes all the difference to the finished sauce.

  • Season generously

Cheese sauce needs proper seasoning. Taste before you pour it over the veg and adjust the salt and pepper. The mustard also helps to season so add that before your final taste.

  • The gruyère upgrade

Swap 50g of the cheddar for 50g of gruyère for a nuttier, more complex flavour. It melts beautifully into the sauce and is absolutely worth it for a special Sunday lunch.

  • Serve this with

This is the perfect side dish alongside our https://cookitclever.com/meal-overview/chicken-roast-dinner Easy Roast Chicken Dinner. Add our https://cookitclever.com/meal-overview/Yorkshire-Puddings Yorkshire Puddings and you've got the full spread.

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