THE BEST CAULIFLOWER & BROCCOLI CHEESE
Cauliflower cheese has always been a big favourite in the Oliver household. It's such a staple I never thought I could do it better, but this version really has the edge.
Provided by Jamie Oliver
Categories Mains Save with Jamie Vegetables Christmas Dinner Party Father's day Mother's day
Time 1h35m
Yield 8 as a side
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 180°C/350°F/gas 4.
- 2. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. 3. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. 4. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection. 5. Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. 6. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of sea salt and black pepper, then scatter evenly over the cauliflower cheese. 7. Bake for 1 hour, or until golden and cooked through, then enjoy!
Nutrition Facts : Calories 270 calories, Fat 15.4 g fat, SaturatedFat 6.8 g saturated fat, Protein 14.6 g protein, Carbohydrate 19.4 g carbohydrate, Sugar 8.2 g sugar, Sodium 0.6 g salt, Fiber 4.4 g fibre
CHEESY BROCCOLI AND CAULIFLOWER
Make and share this Cheesy Broccoli and Cauliflower recipe from Food.com.
Provided by sydsmama
Categories Cheese
Time 23m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cut broccoli and cauliflower into florets, discarding outer leaves and stems.
- You should have about 8 cups broccoli florets and 4 cups cauliflower.
- In a large pot, bring 8 cups of lightly salted water to a boil.
- Add cauliflower; cook 2 minutes.
- Add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. Drain.
- While vegetables are cooking, make Cheese Sauce:.
- In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
- Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
- Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
- Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
- To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
- Do Ahead: Cook vegetables, rinse under cold water to stop cooking. Drain and refrigerate. Prepare sauce; let cool, then cover and refrigerate up to a day ahead.
- To serve, uncover; remove from refrigerator and let stand 30 minutes.
- Reheat separately in microwave oven (adding more milk to sauce as needed).
BROCCOLI AND CAULIFLOWER CHEESE CASSEROLE
Broccoli and cauliflower baked in a cheese cream sauce.
Provided by MikeP
Categories Side Dish Vegetables Cauliflower
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
- Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
- Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
- Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 10 g, Cholesterol 46.8 mg, Fat 16 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 9.9 g, Sodium 277.3 mg, Sugar 1.9 g
CHEESE SAUCE FOR BROCCOLI AND CAULIFLOWER
The basic white sauce that your mother probably taught you, with cheese thrown in for yumminess. Definitely helps to convinces kids to eat their vegetables!
Provided by Samantha Webb
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 4.3 g, Cholesterol 43.1 mg, Fat 14 g, Fiber 0.1 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 245.3 mg, Sugar 2.1 g
BROCCOLI & CAULIFLOWER CHEESE
Cauliflower cheese gets more colourful with the addition of broccoli in this super Sunday lunch side dish
Provided by Lucy Netherton
Categories Side dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
- To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
- Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.
Nutrition Facts : Calories 242 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.53 milligram of sodium
BROCCOLI-CAULIFLOWER CHEESE BAKE
Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick guests will adore. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place cauliflower and broccoli in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13x9-in. baking dish coated with cooking spray., In small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in 1-1/4 cups each mozzarella and Swiss cheeses until melted. Pour over vegetables. Bake, uncovered, at 400° for 15-20 minutes or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes longer or until golden brown.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 252mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
CAULIFLOWER-BROCCOLI CHEESE BAKE
One of the first dishes my mom taught me is a tasty pairing of cauliflower, cheese and broccoli. It's absolutely my best side. -Devin Mulertt, Napa, California
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°. In a Dutch oven, heat the butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheese and salt until cheese is melted., Remove from heat. Gradually whisk in eggs. Stir in vegetable blend. Transfer to a greased 8-in.-square baking dish. Bake, uncovered, until set, 50-60 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 170 calories, Fat 11g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
BROCCOLI AND CAULIFLOWER CHEESE BAKE
Create a Broccoli and Cauliflower Cheese Bake for a quick side dish! Made with three types of cheese, our Broccoli and Cauliflower Cheese Bake feeds ten.
Provided by My Food and Family
Categories Home
Time 25m
Yield 10 servings, about 3/4 cup each
Number Of Ingredients 9
Steps:
- Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain.
- Microwave Neufchatel and milk in 2-cup microwaveable measuring cup 1 min. or until Neufchatel is melted and mixture is blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with cheddar. Microwave 2 min. or until melted.
- Mix cracker crumbs and Parmesan; sprinkle over vegetables.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CHEESY BROCCOLI & CAULIFLOWER SOUP
This is a nice "chunky" veggie soup instead of pureed. Adjusted from a TOH Holiday magazine recipe submitted by J. Russell
Provided by HokiesMom
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
- Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
- While vegetables are simmering, in a small saucepan, melt butter.
- Stir the flour into the butter until smooth.
- Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
- Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
- Drain vegetables and place back into their saucepan.
- Add cheese sauce to the vegetables and heat through.
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