Cheesy Cauliflower and Broccoli Bake

    45 minutes

    A baked gratin of cauliflower and broccoli with a thick cheese sauce. Crunchy walnuts are added on top. It's just as good served on its own or as a side dish.

    43 people made this

    Serves: 4 

    • 1 large cauliflower
    • 500g broccoli
    • 3 spring onions, sliced
    • 1/4 cup (25g) cornflour
    • 550ml low-fat milk
    • 2/3 cup (75g) grated mature cheddar or gruyère cheese
    • 1 egg, beaten
    • 1 2/3 cups (100g) fresh breadcrumbs
    • 1/4 cup (25g) walnuts

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 190 degrees C. Trim away the leaves from the cauliflower, then cut off the florets from the main stem. Cut the broccoli florets away from the stem. Blanch both the cauliflower and broccoli florets in a large saucepan of boiling water for 1 minute, then drain thoroughly.
    2. Put the spring onions into the same saucepan. Mix the cornflour with a little of the milk in a large heatproof bowl to make a smooth paste. Pour the rest of the milk into the saucepan with the spring onions and bring the milk to the boil. Stir half of the hot milk into the bowl with the cornflour paste, mix well, then return the entire mixture to the saucepan. Bring the mixture to the boil, stirring frequently, to make a smooth white sauce.
    3. Remove the white sauce from the heat and stir in the grated cheese, beaten egg and half the breadcrumbs. Stir in the blanched vegetables and season to taste with freshly ground black pepper.
    4. Transfer the vegetable mixture to a greased, ovenproof baking dish or gratin dish. Scatter the rest of the breadcrumbs and the walnuts over the top of the vegetables, then bake for about 20 minutes until golden. Serve immediately.

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    Reviews in English (6)


    This was a hit with the family and quite easy to prepare. Liked the sauce in comparison with the traditional white sauce with more fat in it. See tweaks for slight variations I used.  -  27 Jan 2010


    Used different ingredients. As I had no walnuts and find almonds more palatable anyway, I used flaked almonds for the topping - and also added a sprinkling of grated parmesan. Would also suggest using strong vintage cheddar, for a well-flavoured sauce.  -  27 Jan 2010


    Id tend towards next time making a roux with the flour  -  20 May 2018