Broccoli and cauliflower cheese

Let's make broccoli and cauliflower cheese

Prep time
5 minutes
Cooking time
35 minutes

1 medium head cauliflower

1 medium head broccoli

300 ml (1⁄2 pint) of cheese sauce (half quantity in linked recipe)

1⁄2 tsp wholegrain mustard

2 slices bread, crumbled into breadcrumbs (see Top tips)

30g (2 tbsp) grated cheese

Chopping board


Saucepan with lid

Ovenproof dish


Broccoli & cauliflower cheese

Put the oven on to gas mark 4 (180°C/350°F) so it can heat up. Detach the individual broccoli florets from the main stalk. Remove the outer leaves from the cauliflower and cut off individual florets about the same size.

Chopped broccoli and cauliflower

Add the broccoli and cauliflower florets to a saucepan of boiling water, cover with lid, and allow to simmer for about 5 minutes. Drain off the water and tip the vegetables into an ovenproof dish.

Boiling vegetables

Stir the wholegrain mustard into the cheese sauce, pour over the vegetables and sprinkle the top with the breadcrumbs and cheese. Bake in the oven for 30 minutes until the sauce is bubbling and the top is golden and crisp.

Broccoli and cauliflower cheese
Serving suggestions
  • As a main meal, serve with some crusty bread or pasta
  • Serve as a side dish with chicken, fish or meat. (Halve the recipe ingredients if planning to use as a side dish)
  • Mash for babies, or serve florets of broccoli and cauliflower with some of the cheese sauce in a bowl as a dip
Top tips
  • Make breadcrumbs by using bread at least a day old. Toast lightly and then break it up into crumbs with your fingers. Children can help with this (allow the toasted slices to cool first)
Suggested recipes
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