When it comes to the ultimate comfort food, it doesn’t get much better than a Cheesy Broccoli and Cauliflower Bake! Creamy, rich, and loaded with flavour, this easy side dish pairs perfectly with everything from a classic Roast Chicken to a hearty Slow Cooker Pulled Pork.
With tender broccoli and cauliflower smothered in a rich, homemade béchamel sauce and topped with golden, bubbly cheese, this bake is the ultimate crowd-pleaser.
It’s the ideal option for busy weeknights, special family dinners, or when you’re planning ahead with some freezer-friendly meals. One thing’s for sure—this cheesy veggie bake will have everyone coming back for seconds!
My French Onion Potato Bake is an equally family-friendly, classic and comforting dish that is ever popular too!
And when cauliflowers are at their best, don't forget to stock the freezer with some creamy Cauliflower and Broccoli Soup for lunches and mid-week dinners.
Why You’ll Love This Recipe
Whether you’re dishing up this Cheesy Broccoli and Cauliflower Bake with a Sunday roast or serving it as a comforting vegetarian meal, it’s guaranteed to become a family favourite!
- Simple Ingredients – Made with everyday pantry staples and fresh veggies.
- Budget-Friendly – This is an easy, affordable meal to feed the family, especially when cauliflower and broccoli are in season.
- Fuss-Free Cooking – No tricky steps… just simple, delicious comfort food perfect for busy weeknights.
- Kid-Approved – Even the fussiest eaters will love all that cheesy goodness!
- Make-Ahead & Freezer-Friendly – Prep it ahead of time and reheat it when needed. It freezes beautifully, too!
- Versatile – Serve it as a hearty side or enjoy it on its own for a satisfying meat-free dinner.
Jump to:
Vegetable Bake Ingredients
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Grated Cheese – A mix of mozzarella and sharp cheddar cheese for the perfect melted cheese sauce.
How To Make Cheesy Broccoli and Cauliflower Bake
Cheesy Broccoli and Cauliflower Bake is the ultimate comfort food – creamy, cheesy, and oh-so-delicious. Perfect for any occasion, it’s a dish that the whole family will give a five-star rating to!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1: Chop the cauliflower and broccoli into medium-sized florets.
Bring a large pot of water to a rolling boil. Add the cauliflower first and let it cook for 3 minutes. Then, add the broccoli and cook for an additional minute. The vegetables should be just tender but not overly soft.
Step 2: Drain the cooked vegetables thoroughly and transfer them to a large baking dish, spreading them out evenly.
Step 3: To make the bechamel sauce, melt the butter in a saucepan.
Step 4: Add the flour to the melted butter and stir continuously until it forms a smooth paste.
Step 5: Gradually add the milk, pouring in small amounts while whisking constantly.
Continue stirring until the sauce is smooth, thickened, and free from lumps.
Step 6: Once the sauce has thickened slightly, add the grated cheese and stir until completely melted and combined. Season the cheesy sauce with salt and black pepper to taste.
Step 7: Pour the cheesy béchamel sauce over the vegetables, ensuring they are well coated. Sprinkle the extra grated cheese over the top for a golden finish.
Step 8: Bake in the preheated oven for 20-25 minutes or until the cheese is bubbling and golden brown.
Recipe Tips
- Cut Veggies Evenly – This helps them cook evenly and stay firm, not mushy.
- Don’t Overcook – Boil the florets until just tender—they’ll finish cooking in the oven.
- Perfect Your Béchamel – Add milk slowly, whisking well between additions for a smooth, creamy sauce.
- Add a Crunchy Topping – Sprinkle panko or regular breadcrumbs over the top before baking.
- Switch Up the Cheese – Try parmesan or gruyere for a richer, bolder flavour.
- Boost the Flavour – Stir a little garlic powder, cayenne, or nutmeg into the sauce for extra depth.
- Make It a Meal – Add cooked bacon, shredded chicken, or stir through some cooked pasta for a hearty dinner.
Cheesy Broccoli and Cauliflower Bake FAQs
Yes! You can prepare the bake in advance and store it in the fridge before baking. When ready to eat, simply pop it in the oven and bake until heated through and golden.
The best part is this broccoli cauliflower casserole tastes just as good the next day, and leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven, microwave or air fryer before serving as a light lunch or a perfect side dish to a main meal.
Yes, broccoli and cauliflower cheese bake freezes well. Allow it to cool to room temperature before covering tightly with cling wrap and freezing for up to 3 months. To reheat, bake straight from frozen at 180°C until hot and bubbly.
More Vegetable Bake Recipes
If you're looking for an easy side dish or a light meal to serve, and one that everyone will enjoy, then try one of these satisfying veggie bakes!
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Cheesy Broccoli and Cauliflower Bake
Ingredients
- ½ large cauliflower approx 600g
- 1 large broccoli approx 600g (or 2 small heads)
- 50 g butter
- 50 g (⅓ cup) plain flour
- 500 ml (2 cups) full cream milk whole milk
- salt and pepper to taste
- 100 g grated cheese mozzarella and cheddar
- 50 g extra grated cheese for sprinkling over the top
Instructions
- Preheat the oven to 180 degrees celsius (fan forced).
- Chop the cauliflower and broccoli into florets (not too small or they'll go mushy when cooked!)
- Bring a large saucepan of water to the boil. Cook the cauliflower for 3 minutes. Add the broccoli and cook for a further 1 minute. Drain the cauliflower and broccoli and place into a large baking dish (approximately 30cm in diameter). Note: the vegetables should be tender but not soft as they will continue to soften in the oven.Set aside.
- To make the bechamel sauce, melt the butter in a small saucepan over medium heat. Add the plain flour and mix until a smooth paste forms. Very slowly add the milk (⅓ cup at a time) while mixing continuously until the sauce is smooth and lump-free. Continue adding ⅓ cup of milk and mixing until all of the milk has been used and the sauce is smooth.Continue stirring the bechamel sauce until it has slightly thickened. Add the grated cheese and mix until melted.
- If using a Thermomix to make the bechamel sauce:Chop the butter and place into the Thermomix bowl. Melt for 2 minutes, 80 degrees, Speed 2. Add the flour and cook for 2 minutes, 100 degrees, Speed 1. TIP: Ensure the flour is not stuck on top of the blades before mixing. Add the milk, salt, pepper (if using) and cook for 6 minutes, 90 degrees, Speed 4.Add the grated cheese and mix for 20 seconds, Speed 4.
- Pour the cheesy bechamel over the vegetables.Sprinkle over the extra grated cheese and bake for 20-25 minutes or until the cheese is golden and the vegetables are cooked through.
Notes
- Do not cut the cauliflower or broccoli florets too small – This ensures they cook at the same rate and don’t turn mushy.
- Boil the vegetables in the saucepan until just tender as they continue to cook in the oven. Do not overcook.
- When cooking the bechamel sauce, it's important to only add a small amount of milk at a time and whisk it through until the sauce is smooth before adding any extra milk.
- Storing - store in the fridge for up to 3 days. Reheat in the oven, microwave or air fryer before serving as a light lunch or a perfect side dish to a main meal.
- Freezing - Allow to cool to room temperature before covering tightly with cling wrap and freezing for up to 3 months. To reheat, bake straight from frozen at 180°C until hot and bubbly.
- If you prefer, you can use all cauliflower or all broccoli in this dish.
- Toppings - Add a sprinkle of panko bread crumbs or regular bread crumbs for an extra crunch on top.
- Mix up your cheeses – Try swapping mozzarella for parmesan cheese or gruyere for a stronger flavour.
- Extra seasonings – A pinch of garlic powder, cayenne pepper or a dash of nutmeg in the béchamel sauce adds more depth of flavour.
- Make into a main meal – Add cooked bacon, shredded chicken, or even cooked pasta to turn this bake into a hearty main dish.
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