The best cauliflower and broccoli cheese
Upgrade your Sunday roast with this indulgent Roasted Cauliflower & Broccoli Cheese. We roast the veg first to unlock a nutty flavour, pairing our nutrient-packed PACK’D organic broccoli with a rich Cheddar and Gruyère sauce.
It serves six and freezes perfectly. The ultimate wholesome comfort food side.
Serve 6
- Prep 5 mins
- Cook 55 mins
- Total 1 hour
- Storage Tupperware in the fridge for 3 days or freezer for 2 months
Ingredients
- 1 medium / large cauliflower (about 700g florets)
- 1 packet (450g) PACK’D organic broccoli, thawed and patted dry
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/8 tsp black pepper
- 4 tbsp / 60g unsalted butter
- 3 tbsp plain flour
- 250ml whole milk
- 250ml double cream
- 2 tsp dijon
- 1.5 cup / 130g mix of cheddar + gruyere, freshly grated
- Pinch nutmeg
- Topping
- 1 cup / 85g mix cheddar / gruyere
Method
Heat oven to 200C/ 180 fan. Add cauliflower florets to a baking tray and toss with olive oil and a good pinch of salt and pepper. Roast for 15 minutes. Add broccoli and cook for further 15 minutes until lightly charred and tender.
Cool slightly.
Add butter to pan over a medium heat. Once melted, whisk in flour with a hand balloon whisk.
Mix milk and cream together in a jug.
Turn the heat to low and add a few splashed of the milk mix and whisk with a hand ballon whisk. It will form a thick paste. Don’t worry if it looks split it will come back together.
Keep adding the milk mix, 2-3 tbsp at a time, whisking continuously, adding more milk once fully absorbed until the sauce is thick. Simmer gently, while regularly whisking, for 6 - 10 minutes to thicken the sauce more.
Remove from the heat and stir through the dijon, cheddar + gruyere, nutmeg and season well.
Place back on a low heat for 1 - 2 minutes until melted.
Add cauliflower and broccoli to a large baking dish sprayed with olive oil and pour over the cheese sauce and toss to combine.
Sprinkle over remaining cheddar and gruyère.
Bake 180°C/ 160 fan for 25 - 30 minutes until the cheese is melted and the cauliflower is bubbly and golden.
Sprinkle with parsley to serve.
