Cheesy Broccoli and Cauliflower Bake

A spoonful of creamy, cheesy cauliflower and broccoli bake.

Cheesy Broccoli and Cauliflower Bake

The BEST, classic Cheesy Broccoli and Cauliflower Bake... tender vegetables in a creamy bechamel sauce, golden baked to perfection!

5 from 1 vote

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Course: Dinner, sides, vegetarian

Cuisine: western

Diet: Vegetarian

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: serves

Calories: 206kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Stovetop
2 Saucepans
Large Baking Dish

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

RECIPE NOTES & TIPS

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.

VARIATIONS:

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.

Nutrition