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Cauliflower Broccoli Cheese Bake

Cauliflower and broccoli florets are coated in a rich cheddar cheese sauce and baked in the oven for an indulgent and tasty vegetable side dish.
Broccoli cauliflower cheese bake garnished with fresh parsley.

Last Updated on January 15, 2025 by Betty Davies

Indulgent, creamy and cheesy, this hearty cauliflower and broccoli cheese bake is one tasty way to eat your vegetables! Florets of broccoli and cauliflower are smothered with a made from scratch cheese sauce and baked to bubbly perfection.

Cauliflower and broccoli cheese bake in a glass dish garnished with parsley.

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This side dish is one of my all time personal favorites! It always makes an appearance on our Christmas table and then is a firm fixture throughout the winter months.

Made from scratch, there’s nothing complicated about this cauliflower and broccoli cheese recipe, with just a few basic ingredients it comes together pretty simply and pairs wonderfully with so many favorite main courses.

Be sure to give this one a try and find out why we love this vegetable side dish so much! Everyone will be asking for seconds!

Be sure to try my Broccoli Cauliflower Rice and Cheesy Cauliflower Steaks too!

Why you will love this recipe!

  • Great for picky eaters: If you have someone who doesn’t love veggies, give this a go! My 18 month old can’t get enough of it!
  • Make ahead: You can prep this dish in advance and bake it when you are ready. The leftovers are pretty tasty too!
  • Simple: Made with everyday ingredients, it doesn’t take long to make this recipe.
  • Dietary info: This recipe is vegetarian.
Glass casserole dish with the baked food.

Ingredients

  • Broccoli
  • Cauliflower
  • Butter: Use salted butter, or add a little extra salt to season.
  • Flour: This recipe is tested with all purpose flour.
  • Milk: I like to use full fat 3.25% milk for extra creaminess, but you can use 2% or skimmed if you prefer.
  • Cheese: A good strong cheddar is best for this recipe. Freshly grated is best.
  • Seasonings: Dijon mustard, salt and black pepper.

How to make Baked Cauliflower Broccoli Cheese

Be sure to scroll down for the full recipe!

  • Quickly boil the cauliflower and broccoli and drain (photo 1).
  • Mix melted butter with flour to form a paste (photo 2).
  • Add in the milk (photo 3).
  • Stir in the cheese and seasonings (photo 4).
Cooked vegetables and photos showing how to make the cheese sauce.
  • Place the cauliflower and broccoli in a baking dish (photo 5).
  • Pour over the cheese sauce and sprinkle with more shredded cheese (photo 6).
  • Bake til bubbling and the top is browned (photo 7).
Three photos to show how to build the recipe in a glass casserole dish.

Serving Suggestions

This cauliflower broccoli cheese bake is especially great with roasted meats and savory pies, though quite honestly, I’ll eat it with anything! Try it with some of these favorites:

Recipe Variations

You can easily make this recipe with just cauliflower or just broccoli, or add in another veggie like carrots or onions. I love this bake with a strong cheddar cheese, but you can use a milder one if you prefer.

Try topping it with crispy bacon pieces or some breadcrumbs for a bit of crunch, or add in another seasoning like nutmeg or paprika for a different taste.

Cauliflower and broccoli covered in cheese sauce with a browned top.

Make Ahead, Storage and Reheating

You can make this whole dish, right up to the point of baking, several hours ahead of time. It’s ideal if you are serving it as part of a bigger feast as you can prep it, then just pop it in the oven to cook when you’re ready.

You can freeze the dish before baking for up to 3 months. Wrap it tightly in foil to protect it from freezer burn. Thaw in the fridge overnight before cooking.

Leftovers will keep really well, covered in the fridge for up to 4 days. Reheat in the oven, covered with foil to prevent burning, at 360F for 15 to 20 minutes to warm through.

Frequently Asked Questions

Can you use frozen broccoli and cauliflower?

Yes! The recipe remains the same whether you use fresh or frozen.

Can you freeze this recipe after baking?

You can freeze this cauliflower broccoli bake before baking, but it can’t be frozen afterwards as the cheese sauce can split.

Why is my cauliflower broccoli cheese watery?

Overcooked cauliflower will release a lot of water that can sit in the bottom of the casserole dish. You only need to cook it for 3 to 5 minutes in boiling water, it should be tender, but still have a bit to it. Allow the vegetables to drain in a colander while you make the cheese sauce.

Cauliflower broccoli cheese bake ready to eat.

This cauliflower and broccoli cheese bake is such a soul warming and hearty side dish, I love it in the winter months when craving some comfort food!

Recipe Notes and Tips

  • Don’t over boil the cauliflower and broccoli as this can lead to a watery dish.
  • Allow the vegetables to drain well while you make the cheese sauce.
  • When making the cheese sauce, stirring constantly is key to make it silky and smooth.
  • Use a strong, freshly grated cheddar cheese for the best flavor.
Broccoli cauliflower cheese bake garnished with fresh parsley.

Cauliflower and Broccoli Cheese Bake

Cauliflower and broccoli florets are coated in a rich cheddar cheese sauce and baked in the oven for an indulgent and tasty vegetable side dish.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 438kcal
Author: Betty Davies

Ingredients

  • 1 head broccoli (about 14oz / 400g)
  • 1 head cauliflower (about 2lbs / 900g)
  • ¼ cup salted butter (60g)
  • ¼ cup + 1 tablespoon all purpose flour (45g)
  • cups milk (3.25% or 2%) (600ml)
  • 1 tablespoon dijon mustard
  • salt and black pepper
  • 3 cups shredded cheddar cheese (divided) (300g)

Instructions

  • Preheat the oven to 380F / 190c.
  • Place a large pot of water on the stovetop and set it to boil. Add in a few pinches of salt.
  • Cut the broccoli and cauliflower into florets. Once the water is boiling, add them in and cook for 3 to 5 minutes til tender, but still firm.
  • Drain the broccoli and cauliflower and set to one side.
  • Place the butter in a small pot and place in on a medium low heat on the stovetop to melt it.
  • Once melted, add in the flour and stir well til the flour is incorporated and you have formed a paste. Keep stirring and cooking for 5 minutes to cook the taste of the flour out.
  • Take the pot off of the heat, and add in the milk in increments, stirring all the time to incorporate.
  • Place the pot back on the heat, and increase the heat to medium. Keep stirring the whole time until the sauce starts to simmer. Cook for another couple of minutes until you have a thick sauce – stir all the time!
  • Take the sauce off of the heat and add in the mustard, a few pinches of salt and black pepper, and 2 cups (200g) of the shredded cheese. Stir to combine.
  • Place the broccoli and cauliflower in your baking dish. Pour over the cheese sauce, making sure that the tops of the florets are fully covered. Sprinkle over the remaining cup (100g) of shredded cheese.
  • Place in the oven for 25 to 30 minutes to bake. The cheese sauce should be bubbling and the top should be browned.

Notes

  • Don’t over boil the cauliflower and broccoli as this can lead to a watery dish.
  • Allow the vegetables to drain well while you make the cheese sauce.
  • When making the cheese sauce, stirring constantly is key to make it silky and smooth.
  • Use a strong, freshly grated cheddar cheese for the best flavor.

Nutrition

Calories: 438kcal | Carbohydrates: 22g | Protein: 22g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 564mg | Potassium: 814mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1600IU | Vitamin C: 137mg | Calcium: 598mg | Iron: 2mg

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