Broccoli And Cauliflower Cheese - BigOven 160953
Broccoli And Cauliflower Cheese

Broccoli And Cauliflower Cheese

Ready in 1 hour
11 review(s) averaging 4.3. 80% would make again

Top-ranked recipe named "Broccoli And Cauliflower Cheese"

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Tasty. You might say my kid`s wont eat this but just give it a try, with a lot more cheese on top.

"I microwaved my vegetables then poured in the whitesauce. Didn't use any water in my whitesauce, just the three cups of milk. Only used cheddar, but would have been nicer with some other cheese I reckon. Baked for around 30 mins at 180C in a gas oven and probably needed longer to really make the cheese on top a bit more crispy."

- dunamis

Ingredients

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2 heads broccoli
1 large cauliflower
2 cups Water
SAUCE
1/2 cup Margarine or butter
3/4 cup Flour
4 cups milk
vegetable water; about 1 cup
salt and pepper; to taste
1 cup cheddar cheese; grated

Original recipe makes 4

Servings  

Preparation

Cut broccoli and cauliflower into sections, leaving on half an inch of stem on each and for very thick stems on the cauliflower make a cut into the base of the stem with a small sharp knife. Add the 2 cups of water to a large stockpot and wash the cauliflower and place the largest sections in first then wash the broccoli and place on top, cover with a lid and bring to a boil and boil for about 3 minutes then remove from the heat. Leave for 5 minutes before removing lid to check if vegetables are slightly soft and remove the softess ones to a casserole dish and place lid back on for another 5 minutes then drain the water into a container and set aside for the sauce.. You dont need to completely cook the vegetables as they will finish cooking in the oven with the sauce and cheese.

SAUCE

Melt margarine or butter over a low heat, remove from the heat once melted and stir in flour until smooth. Return to heat and cook for a few minutes then gradually add the milk, stiring all the time and as the sauce thickens add more milk after you have added 3 cups of milk start adding the vegetable water until all used. ( Depending on how thick a sauce you like you may need to add more milk to thin it a little as it does thinken up slightly in the oven as well. ) Add salt and pepper and half a cup of cheese and stir well.

Pour the sauce over the vegetables in casserole dishes and top with the remaining cheese, place in a 180 degree celcius oven for half an hour until top is a golden brown.

Notes

This will fill 2 casserole dishes or 1 casserole dish and 4 to 6 plastic microwave containers that I dont top with cheese but freeze.

Credits

Added on Award Medal

photo by daylightsun daylightsun

photo by daylightsun daylightsun

photo by sgrishka sgrishka

photo by sgrishka sgrishka

Calories Per Serving: 805 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I used a bag of mixed broccoli and cauliflower frozen that I cooked before putting it in the pan. I also added a little nutmeg in the sauce. The kids loved it ! I'll definitely make this recipe again
mdovale 5 months ago
Try less milk and a jar of cheese wiz for extra kick soooooo good
Aaronjacobs 7 months ago
TMcR 7 months ago
This so good and a clever way to have the kids eat their veggies...my kids enjoyed it...they now love broccoli and cauliflower...??
momo16 8 months ago
andr3s 1 year ago
I never leave comments; but my son went CRAZY over this last night.. He asked 'mom can you make the broccoli/cauliflower like this allllll the time'? Ps I added about a half cup more of cheddar cheese.. ;)
Mandy401 2 years ago
The biggest mistake was mine in that I used half sharp cheddar cheese and half monterey jack. I should have used all sharp cheddar cheese as the combination had so little flavor that the casserole tasted like flour and milk. To make the sauce richer I used 3 cups of low-fat half and half and eliminated the water but the casserole was watery on the bottom. With the right mixture of ingredients hopefully this recipe could be tasty. Don't think I want to risk it again, though.
cranbear 4 years ago
There are certain things that just go together...and, Broccoli, Cauliflower and Cheese is one of them. We really enjoyed this recipe. As for ingredients, we used white pepper and closer to a cup and a half of a good quality aged Vermont Sharp Cheddar Cheese. We also decided to add a tsp. of mustard powder and a scant quarter tsp. of cayenne pepper to the cheese sauce. The gratin was delicious. Both vegetables complimented each other and the cheese sauce was fabulous! It's a fairly easy recipe unless you have trouble with the cheese sauce. If the sauce is lumpy, too runny, or too starchy the recipe just wont come together properly. So don't rush the cheese sauce - a few minutes of patient whisking is all that's needed for a smooth result. We will be using the leftovers to make a tasty, cream of broccoli cauliflower and cheese soup.
sgrishka 4 years ago
I microwaved my vegetables then poured in the whitesauce. Didn't use any water in my whitesauce, just the three cups of milk. Only used cheddar, but would have been nicer with some other cheese I reckon. Baked for around 30 mins at 180C in a gas oven and probably needed longer to really make the cheese on top a bit more crispy.
dunamis 6 years ago
This will fill 2 casserole dishes or 1 casserole dish and 4 to 6 plastic microwave containers that I dont top with cheese but freeze.
jeemmm 8 years ago
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