Broccoli And Cauliflower Cheese

Broccoli And Cauliflower Cheese

11 review, 4.4 star(s). 82% would make again

Ready in 1 hour 15 minutes

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


2 heads broccoli
1 large cauliflower
2 cups Water
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



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.


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 (350 F) oven for half an hour until top is a golden brown.


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.

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Calories Per Serving: 842 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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ebony24 1y ago

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 2y ago

Try less milk and a jar of cheese wiz for extra kick soooooo good
Aaronjacobs 2y ago

This so good and a clever way to have the kids eat their kids enjoyed it...they now love broccoli and cauliflower...??
momo16 2y ago

andr3s 3y 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 3y 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 6y 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 6y 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 7y ago

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