Classic cauliflower and broccoli cheese Recipe

Blanched florets of cauliflower and broccoli dressed with a cheddar and gruyère sauce before being topped with Parmesan and baked until golden brown. Serve as a side with your roast dinners.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the vegetables
  • Cauliflower : 1 whole
  • For the sauce
  • Broccoli : 1 whole
  • Plain flour : 100 g
  • Unsalted butter : 100 g
  • Semi-skimmed milk : 800 ml
  • Double cream : 200 ml
  • White cheddar : 200 g
  • Gruyere : 100 g
  • Parmesan : 50 g
  • Grated nutmeg : 5 g
  • Cayenne pepper : 5 g
  • Maldon salt : 6 pinch(es)



    Cut the cauliflower and broccoli into florets and blanch in boiling salted water until tender. Drain and cool.


    Grate the two cheeses.

    Warm the milk in a saucepan but do not boil. Place the butter and flour in a separate pan and cook until golden. Add the warm a little at a time, stirring constantly until you have a thick sauce. Add the double cream and season with salt and pepper. Add the grated cheddar, gruyère and then grate in the nutmeg. Stir to melt the cheese and create a smooth sauce.

  • 3. TO COOK

    Preheat the oven to 200'C. Mix the cauliflower and broccoli through the cheese sauce and then place in a baking dish. Grate the Parmesan on top, sprinkle with cayenne pepper and bake until golden brown. This should take approximately 10 minutes.

Chef's tip

«Add bacon bits, peas or bread crumbs to add more flavour to this dish.»

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