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Cauliflower and Broccoli Bake

Cauliflower and Broccoli Bake

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
R.PENALUNA

R.PENALUNA

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

NJSS2000
134

NJSS2000

11/8/2003

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.

ALYCAMPB
91

ALYCAMPB

10/27/2003

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.

Alpha
86

Alpha

7/7/2006

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!

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