Creamy Cheesy Broccoli and Cauliflower Bake
Delight your taste buds with this rich and creamy Cheesy Broccoli and Cauliflower Bake. This dish features vibrant broccoli and cauliflower florets smothered in a luscious sharp cheddar cheese sauce, spiced with hints of Dijon mustard and zesty green chilies. Ideal as a side dish for family gatherings or potlucks, this savory bake is sure to please cheese lovers and veggie enthusiasts alike. Prepare it ahead of time for convenience—you can cook the vegetables and make the cheese sauce in advance, then simply reheat before serving for a warm and satisfying dish.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Broccoli
2 large heads (Cut into florets (approx. 8 cups))
Cauliflower
1 medium head (Cut into florets (approx. 4 cups))
Unsalted butter
3 tablespoons (Melted)
All-purpose flour
3 tablespoons (None)
Milk
1 3/4 cups (None)
Shredded sharp cheddar cheese
2 cups (Shredded)
Dijon mustard
1 tablespoon (None)
Diced green chilies
4.25 ounces (1 can) (Drained)
Hot pepper sauce
1/4 teaspoon (None)
Salt
1/8 teaspoon (None)
Additional milk
To taste (For thinning sauce as needed)
Instructions
1
Start by preheating your oven to 350°F (175°C).
2
Cut the broccoli and cauliflower into bite-sized florets, discarding any leaves and stems. You should have approximately 8 cups of broccoli florets and 4 cups of cauliflower.
3
In a large pot, bring 8 cups of lightly salted water to a rolling boil.
4
First, add the cauliflower to the boiling water and blanch for 2 minutes. After that, add the broccoli and continue cooking for another 6 minutes or until both vegetables are crisp-tender.
5
Drain the vegetables in a colander and rinse them under cold water to halt the cooking process. Set aside.
6
Next, prepare the cheese sauce: In a medium saucepan over medium heat, melt the butter.
7
Whisk in the flour, stirring constantly for about 1 minute to create a roux without browning it.
8
Gradually whisk in the milk, ensuring the mixture is smooth and free of lumps. Bring the mixture to a gentle boil, stirring frequently until it thickens.
9
Once thickened, remove the saucepan from heat and stir in the shredded cheese until fully melted and unified.
10
Incorporate the Dijon mustard, drained green chilies, hot pepper sauce, and just a pinch of salt. Mix thoroughly until the cheese sauce is creamy and even.
11
If you'd prefer a thinner sauce, add additional milk a tablespoon at a time until the desired consistency is reached.
12
In a large serving dish, place the drained broccoli and cauliflower florets. Pour the rich cheese sauce evenly over the top, ensuring all the vegetables are well-coated.
13
Serve immediately for the best experience, or for make-ahead convenience, let cool and refrigerate the cooked vegetables and sauce separately for up to a day.
14
To reheat, allow the dish to sit at room temperature for about 30 minutes before reheating the cheese sauce separately in the microwave, adding more milk as necessary to keep the sauce smooth.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Creamy Cheesy Broccoli and Cauliflower Bake.
What are the main vegetables used in this recipe?
The main vegetables are broccoli and cauliflower.
How many heads of broccoli are required?
The recipe requires 2 large heads of broccoli, which is approximately 8 cups of florets.
How much cauliflower is needed?
You will need 1 medium head of cauliflower, or approximately 4 cups of florets.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How long do I blanch the cauliflower?
The cauliflower should be blanched in boiling water for 2 minutes.
How long do the vegetables cook in total in the boiling water?
After blanching the cauliflower for 2 minutes, add the broccoli and cook for another 6 minutes.
What should the texture of the vegetables be after boiling?
The vegetables should be crisp-tender.
Why should I rinse the vegetables under cold water?
Rinsing them under cold water halts the cooking process.
What type of cheese is used for the sauce?
The recipe uses 2 cups of shredded sharp cheddar cheese.
How do I make the roux for the cheese sauce?
Melt 3 tablespoons of butter and whisk in 3 tablespoons of flour, stirring for about 1 minute without browning it.
How much milk is needed for the base of the sauce?
The recipe calls for 1 3/4 cups of milk.
What kind of mustard is included in the sauce?
The recipe uses 1 tablespoon of Dijon mustard.
Are there any spicy ingredients in this bake?
Yes, it includes 4.25 ounces of diced green chilies and 1/4 teaspoon of hot pepper sauce.
How much salt is added to the cheese sauce?
The recipe calls for a pinch, specifically 1/8 teaspoon of salt.
What should I do if the cheese sauce is too thick?
You can add additional milk one tablespoon at a time until you reach the desired consistency.
When should I add the cheese to the sauce?
Add the shredded cheese once the milk and roux mixture has thickened and the saucepan is removed from the heat.
Is this recipe suitable for making ahead of time?
Yes, you can cook the vegetables and prepare the sauce separately up to a day in advance.
How do I reheat the dish if I made it ahead of time?
Allow it to sit at room temperature for 30 minutes, then reheat the cheese sauce separately (adding milk if needed) before combining.
Should the green chilies be drained?
Yes, the 4.25-ounce can of diced green chilies should be drained before adding to the sauce.
How do I ensure the cheese sauce is smooth?
Gradually whisk in the milk and stir frequently to ensure the mixture is free of lumps.
Can I use salted butter?
The recipe specifically calls for 3 tablespoons of unsalted butter.
What category of food is this recipe?
It is categorized as a vegetable side dish and comfort food.
How many ingredients are in this recipe?
There are 11 ingredients total.
What size should the broccoli and cauliflower pieces be?
They should be cut into bite-sized florets.
Is this a good dish for potlucks?
Yes, it is described as ideal for family gatherings and potlucks.
Do I bake the vegetables and sauce together in the oven?
The instructions specify pouring the sauce over the cooked vegetables and serving immediately, or reheating later.
What kind of flour is used for the roux?
All-purpose flour is used.
What should I discard from the vegetables?
You should discard any leaves and stems.
What is the key to the flavor profile of this sauce?
The flavor comes from sharp cheddar cheese combined with Dijon mustard, green chilies, and hot pepper sauce.