Broccoli & Cauliflower Cheese

Based on 1 ratings

“An easy, punchy, gorgeously warming dish that is perfect for a winter evening. As it’s packed with veggies and low on processed carbs, it’s also not too heavy. Feel free to roast any veggies you like to add to this bake. The roux used in this dish is really reliable and would work well in any creamy pasta bake.”


Medium 👍


1 head cauliflower
1 head broccoli
1½ tsp olive oil
100 g spinach
50 g panko breadcrumbs
chives (for garnish)
200 g salad (for serving)
50 g butter
50 g plain flour
700 ml unsweetened plant-based milk
200 g cheese
25 g nutritional yeast
30 g pickled jalapeños
1½ tsp garlic powder
¼ tsp smoked paprika powder
2½ tsp english mustard


  • baking tray
  • whisk
  • saucepan
  • wooden spoon
  • baking dish
  • Step 1/6

    • 1 head cauliflower
    • 1 head broccoli
    • 1½ tsp olive oil
    • baking tray

    Trim the cauliflower and broccoli and cut into small florets. Cut the stems into similar-sized pieces. Spread over the lined baking tray. Sprinkle over a little salt and pepper and 1 tablespoon of olive oil. Put the tray in the over and bake for 20-25 minutes.

  • Step 2/6

    • 50 g butter
    • 50 g plain flour
    • 700 ml unsweetened plant-based milk
    • whisk
    • saucepan
    • wooden spoon

    While it’s cooking, make the cheesy sauce. Put the butter (dairy-free is OK) into a medium-hot saucepan and stir with a wooden spoon until it melts, then gradually add the flour to the pan, stirring vigorously until you have a dough-like paste. Gradually pour in 500ml of the milk, whisking all the time until you have a thick, creamy sauce.

  • Step 3/6

    • 200 g cheese
    • 25 g nutritional yeast
    • 30 g pickled jalapeños
    • 1½ tsp garlic powder
    • ¼ tsp smoked paprika powder
    • 2½ tsp english mustard

    Grate the cheese. Add the cheese, nutritional yeast, jalapeños, garlic powder, paprika and mustard to the pan, stirring constantly, until the cheese has melted and combined with the sauce.. Add the rest of the milk and keep stirring until the sauce has a thick, creamy consistency. Taste, season as necessary with salt and pepper and turn the heat right down.

  • Step 4/6

    • 100 g spinach
    • baking dish

    Take the tray out of the oven and turn on the grill to hot. Add the cauliflower and broccoli to the pan of cheese sauce. Add the spinach and fold so that everything is well covered in sauce. Pour into a lasagne-style baking dish and smooth out with the back of a wooden spoon.

  • Step 5/6

    • 50 g panko breadcrumbs

    Pour the panko breadcrumbs into the dish and drizzle over the remaining 1/2 tablespoon of olive oil. Toss to coat. Sprinkle the breadcrumbs over the top of the cheesy vegetables.

  • Step 6/6

    • chives (for garnish)
    • 200 g salad (for serving)

    Put the dish under the grill until golden, 1-5 minutes depending on your grill, so watch it closely. Remove the dish from the oven. SPoon into bowls. Snip the chives to garnish, if using them, and serve with the salad on the side.

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