Cauliflower and Broccoli Bake Recipe -
Cauliflower and Broccoli Bake Recipe
  • READY IN 50 mins

Cauliflower and Broccoli Bake

Recipe by  

"Fresh broccoli and cauliflower are baked together with a thick cheese sauce!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
  3. In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
  4. Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2003

I cut back on the amount of milk after reading the reviews. I also didn't add the additional cheese the last 10 minutes of baking. I felt there was enough cheese with the sauce. This was wonderful! I will be making this again.

Most Helpful Critical Review
Oct 27, 2003

In another recipe book, there is a white sauce/cheese recipe that calls for at most 1/2 this quantity of milk. This dish ended up being very watery, and we had to add two times the amount of cheese to even begin to make the dish respectable. I would definitely stick with the other recipe that I have in the future.

Jul 07, 2006

This was a big success! I didn't actually measure anything. We were out of Cayenne Pepper so I used Paprika. I also added about a cup of diced, cooked left-over chicken. I used Extra Aged White Cheddar Cheese. I also sprinkled some bread crumbs and Parmesan Cheese over the top, and only baked it for about 30 minutes. A DEFINITE keeper!

Feb 25, 2007

This cheese sauce mixes up much better in the microwave than on the stove and be sure to use old cheddar for maximum flavour. Amount of milk you add determines how thin or thick your sauce is and skim mixes just as well as cream or homo milk. Melt the butter then wisk in the flour and add milk. Cook on high for about 3-4 minutes, stirring every minute. Add the cheese and heat again for 1-2 minutes until the cheese melts into the white sauce. No lumps!!

Jul 27, 2009

I'd say, use less milk! I ended up using about 3/4 cup. I also added red pepper and yellow pepper and I steamed all four veggies together (more nutritious than boiling). I used salt, pepper and LOTS of Italian seasoning to season the dish. I cut up two chicken breasts and mixed together all the veggies, the chicken and the cheese sauce altogether. Then, I layered sliced tomatoes on top and sprinkled it with cheese. A main dish for us. YUMMY!

Feb 16, 2006

I used 1 1/2cup of milk and just used broccoli. It was great, I loved the thick cheesy sauce. You can also just use regular mustard.

Jul 24, 2003

Sauce was very watery, but the flavor is good. Next time I might add some stuffing mix or cornbread mix to absorb the water.

Dec 14, 2005

This is great. I would add more vegetables because it seems like a lot of sauce for not a lot of veggies. But it tastes wonderful!


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  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 239 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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