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Jamie Oliver Cauliflower Cheese with Broccoli

Jamie Oliver Cauliflower Cheese with Broccoli - recipe card
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A rich and comforting British bake featuring tender cauliflower and broccoli florets enveloped in a creamy, sharp cheddar cheese sauce, topped with a golden, bubbly crust. This vegetarian main course is hearty, flavorful, and perfect for a cozy family dinner.

Ingredients

Scale
  • 1 medium head cauliflower (about 2 lbs), cut into 1-inch florets
  • 1 medium head broccoli (about 1 lb), cut into 1-inch florets
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese, grated (divided into 6 oz for sauce and 2 oz for topping)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/2 tsp mustard powder
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 375°F / 190°C. This temperature ensures even cooking and a golden top without burning the cheese, which is crucial for a perfect bake. Have a 9×13 inch baking dish ready.
  2. Bring a large pot of salted water to a boil over high heat. Add the cauliflower and broccoli florets and blanch for 3-4 minutes until just tender-crisp; avoid overcooking to prevent mushy vegetables. Drain well in a colander and set aside to steam dry, which prevents a watery sauce.
  3. In a medium saucepan, melt the unsalted butter over medium heat. Once melted and foaming, add the all-purpose flour and whisk constantly for 1-2 minutes until the mixture turns blonde and fragrant; this cooks out the raw flour taste and forms a roux, the base for a smooth sauce.
  4. Gradually pour in the whole milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer over medium heat, whisking frequently, until it thickens enough to coat the back of a spoon, about 3-5 minutes; this ensures a velvety texture.
  5. Reduce the heat to low and add 6 oz of the grated cheddar cheese, kosher salt, black pepper, and mustard powder. Stir until the cheese is fully melted and the sauce is smooth, about 1-2 minutes; the mustard powder enhances the cheese flavor without overwhelming it. Remove from heat.
  6. In a large mixing bowl, combine the blanched cauliflower and broccoli florets with the cheese sauce, gently folding until all vegetables are evenly coated. Be careful not to break the florets to maintain texture.
  7. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 2 oz of grated cheddar cheese and the grated Parmesan cheese evenly over the top for a crispy, golden crust.
  8. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown, and the edges are lightly crisped. Use the visual cue of a uniformly browned surface to avoid under- or over-baking.
  9. Remove from the oven and let the bake rest for 5 minutes before serving. This allows the sauce to set slightly for easier slicing and prevents burns from steam.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, wrap tightly or place in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Reheat in a preheated oven at 350°F / 175°C for 15-20 minutes until warmed through, or microwave individual portions in 30-second intervals, stirring in between.

Nutrition

Keywords: cauliflower cheese, broccoli cauliflower bake, Jamie Oliver cauliflower cheese, British comfort food, cheesy vegetable casserole, baked cauliflower, easy weeknight dinner, vegetarian main course, homemade cheese sauce, family meal, oven-baked vegetables, cauliflower gratin

Find it online: https://britishrecipes.uk/cauliflower-cheese-with-broccoli/