Get ready to transform two humble vegetables into a mind-blowing culinary masterpiece that will have your family and friends begging for seconds! This classic British dish takes ordinary broccoli and cauliflower and elevates them to extraordinary heights with a luxuriously creamy, golden cheese sauce that's guaranteed to make even the most vegetable-reluctant eaters come back for more. Prepare to discover a side dish so irresistible, it might just steal the spotlight from the main course!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 head of broccoli, cut into florets
- 1 head of cauliflower, cut into florets
- 2 cups of cheddar cheese, grated
- 2 cups of milk
- 2 tablespoons of flour
- 2 tablespoons of butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with butter or cooking spray.
- Wash the broccoli and cauliflower thoroughly. Cut both vegetables into similar-sized florets, ensuring they are roughly bite-sized and uniform to promote even cooking.
- Bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets and blanch for 3-4 minutes until they are slightly tender but still crisp. Drain immediately and transfer to ice water to stop the cooking process, then drain again.
- In a medium saucepan, melt the butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a roux, which will help thicken the cheese sauce.
- Gradually pour in the milk, whisking constantly to prevent lumps from forming. Continue cooking and stirring until the mixture thickens and becomes smooth, about 5 minutes.
- Remove the sauce from heat and stir in 1½ cups of the grated cheddar cheese. Season with salt and pepper to taste, stirring until the cheese is completely melted.
- Arrange the blanched broccoli and cauliflower florets in the prepared baking dish. Pour the cheese sauce evenly over the vegetables, ensuring they are well-coated.
- Sprinkle the remaining ½ cup of cheddar cheese on top of the vegetables and sauce.
- Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is golden and bubbly, and the vegetables are heated through.
- Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly and makes serving easier.
- Serve hot as a delicious side dish or vegetarian main course, garnished with fresh herbs if desired.
Tips
- Always blanch your vegetables first to ensure they're perfectly tender-crisp and retain their vibrant color.
- Whisk your roux constantly to prevent lumps and create a silky-smooth cheese sauce.
- Use high-quality sharp cheddar for maximum flavor impact.
- Don't skip the ice bath after blanching - it stops the cooking process and keeps vegetables crisp.
- Let the dish rest for 5 minutes after baking to allow the sauce to set and make serving easier.
- For extra crunch, consider adding breadcrumbs on top before the final bake.
- This dish can be prepared ahead of time and refrigerated, then baked just before serving.
Nutrition Facts
Calories: 409kcal
Carbohydrates: g
Protein: g
Fat: 28g
Saturated Fat: 17g
Cholesterol: mg
