Let us show you how to make a crowd-pleasing classic: Cauliflower and Broccoli Cheese — the ultimate comforting side dish layered in a rich, homemade cheese sauce.
This recipe combines tender cauliflower and broccoli with a velvety cheese sauce made from gouda and mature cheddar. The two cheeses work together to deliver deep, gooey flavour that coats every floret. An optional sprinkling of panko breadcrumbs gives a crunchy contrast to the soft, cheesy interior.
This bake is a perfect partner for roast dinners or a hearty weeknight meal. Ready to get started?
For those who prefer cauliflower on its own, we also offer a dedicated cauliflower cheese recipe.
How to make Cauliflower and Broccoli Cheese
📖 Step by Step Recipe
Cauliflower and Broccoli Cheese
Luke and Kay – Flawless Food
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Equipment
Ingredients
- 1 whole Cauliflower – cut into florets
- 1 whole Broccoli – cut into florets
Cheese Sauce
- 50 grams Butter
- 50 grams Plain Flour
- 600 ml Milk (add more if needed)
- 2 tsp Dijon Mustard
- Pinch Nutmeg
- 100 grams Gouda (for sauce)
- 100 grams Mature Cheddar (for sauce)
- Salt and Black Pepper
Topping
- 50 grams Gouda – grated
- 50 grams Mature Cheddar – grated
- 20 grams Panko Breadcrumbs (optional)
Instructions
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Prep the cheese: measure and grate or chop the cheese. Reserve 50g of gouda and 50g of cheddar to sprinkle on top later.
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Cut the cauliflower and broccoli into similar-sized florets. Preheat the oven to 200°C / 220°C fan / 425°F / Gas Mark 7.
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Bring a large pot of salted water to a boil and cook the florets for about 5 minutes until just tender. They should still be slightly firm as they will finish cooking in the oven.
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Drain well and allow the vegetables to air dry to avoid a watery sauce.
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Make the roux: melt the butter in a pan over medium-low heat and whisk in the flour a little at a time until smooth.
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Gradually whisk in the milk in small additions, stirring well after each pour to prevent lumps. Add until you reach the desired consistency.
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Season the sauce with salt, pepper, 2 tsp Dijon mustard and a pinch of nutmeg. Bring to a gentle boil to thicken.
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Reduce heat to low and stir in the 100g gouda and 100g mature cheddar until melted. Add a splash more milk if the sauce becomes too thick.
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Place the air-dried florets into a large ovenproof dish and pour the cheese sauce evenly over them.
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Sprinkle the reserved 50g gouda and 50g cheddar on top, and add 20g panko breadcrumbs if you want extra crunch.
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Bake in the preheated oven for about 25 minutes until golden and bubbling. Look for a golden crust and bubbling cheese to confirm it’s done.
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Allow to rest briefly, then serve alongside your chosen main course.
Nutrition
Carbohydrates: 11g
Protein: 13g
Fat: 19g
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This post was updated on 14/03/2025 to improve user experience.
Read on for ingredient options, tips and storage advice to personalise this family favourite.
Ingredients
Essential ingredients for this bake are simple: cauliflower, broccoli, butter, flour, milk, mustard, nutmeg, gouda and mature cheddar, plus an optional breadcrumb topping. Substitutions are easy if needed—see notes below.
- 1 whole Cauliflower — cut into florets
- 1 whole Broccoli — cut into florets
Cheese Sauce
- 50g Butter
- 50g Plain Flour
- 600ml Milk
- 2 tsp Dijon Mustard
- Pinch Nutmeg
- 100g Gouda (sauce)
- 100g Mature Cheddar (sauce)
- Salt and Black Pepper
Topping
- 50g Gouda — grated
- 50g Mature Cheddar — grated
- 20g Panko Breadcrumbs — optional
Vegetables
Fresh cauliflower and broccoli are recommended so you can trim florets to a consistent size for even cooking. If necessary, frozen florets can be used—just adjust cooking times and ensure they are well drained.
Butter and Milk
Unsalted butter and milk form the white sauce base. Use the milk you prefer—whole, semi-skimmed or skimmed—or suitable dairy alternatives if required.
We use unsalted butter and season the sauce to taste.
Whole milk gives the richest sauce, but lighter milks work too.
Flour
Plain flour thickens the roux to create a silky béchamel base. Mix it into melted butter gently to avoid lumps.
Cheese
The star is the cheese: we recommend a mix of mature cheddar for flavour and gouda for melting texture. Use one bold cheese and one that melts well for the best result.
Other good pairings: vintage cheddar with mozzarella, extra mature cheddar with fontina, or gruyère with a milder melting cheese.
Mustard
A little mustard brightens the sauce—Dijon is used here, but wholegrain or English mustard also work well.
Seasoning
Season with salt, black pepper and a pinch of nutmeg. Optional additions include smoked paprika or garlic powder to vary the flavour.
Optional
Panko breadcrumbs add a light, crunchy topping if desired.
Fresh herbs such as parsley can be sprinkled over the finished dish for colour and freshness.
Equipment
Essential tools: a large saucepan, colander, whisk (or wooden spoon), a frying pan for the roux and a suitable ovenproof baking dish.
- Large Saucepan
- Colander
- Whisk (or wooden spoon)
- Large frying pan
- 28 x 17 cm Baking Dish
If you don’t have a whisk, use a wooden spoon and add the milk slowly while stirring to avoid lumps. Ensure your baking dish holds all the florets comfortably.
Instructions
Follow the recipe card above for a concise step-by-step guide, or use the expanded directions earlier in this post.
Cooking Time
Preheat the oven to 200°C (220°C fan) / 425°F / Gas Mark 7. Bake for about 25 minutes until the top is golden and bubbling.
Serving Suggestions
Serve a generous scoop alongside roast beef, pork, lamb or your favourite main. It pairs beautifully with roast potatoes, parsnips and peas for a classic roast dinner.
This dish is versatile and will complement many mains — from a slow-cooked beef joint to glazed gammon or roast pork.
Storage
Allow the bake to cool completely before storing. In the fridge, keep in an airtight container for up to 3 days. For longer storage, portion and freeze in suitable containers for 2–3 months; thaw overnight in the fridge before reheating.
Reheat
Reheat from chilled in the oven until piping hot, or use the microwave for single portions. For best texture, reheat covered in the oven to avoid drying out.
More Cheese Recipes
If you love cheesy bakes, explore other recipes to try next, such as pasta bakes, cheesy pies and more.
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Easy Sausage Pasta Bake with Tomato Sauce and Cheese
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Easy Cheesy Pasta Bake
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Cheesy Bolognese Pasta Bake
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Cheese and Mashed Potato Pie