Cauliflower and Broccoli Bake

Cauliflower and Broccoli Bake

137
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"Fresh broccoli and cauliflower are baked together with a thick cheese sauce!"
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Ingredients

50 m servings 200 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

137
  1. 172 Ratings

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Most helpful positive review

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 wond...

Most helpful critical review

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 ch...

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 wond...

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 ch...

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 Whi...

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 a...

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 a...

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.

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

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!

I have made this several times now. Always taking it to a party. I have been asked for the 5th time to bring it to Christmas dinner at my neighbors. I think THE SECRET IS that I make it with ...