I’ll never forget the first time I tasted a properly made cauliflower and broccoli cheese. I was at a friend’s house, cozy evening, and as soon as that creamy, cheesy goodness hit my mouth, I was hooked. The mix of tender veggies and rich sauce had me thinking, “How have I not made this before”?
When I stumbled upon Jamie Oliver’s Cauliflower and Broccoli Cheese recipe, I knew it was time to recreate that memory. It’s a dish that feels comforting yet fresh, simple but decadent. If you’ve ever wanted to make this classic side dish (or meal), let me walk you through the steps.
Jamie Oliver’s Cauliflower And Broccoli Cheese Recipe
Jamie Oliver has a way of taking traditional recipes and making them feel a bit more accessible, while also making sure they pack a punch of flavor. His Cauliflower and Broccoli Cheese recipe is no exception. With a smooth, velvety cheese sauce that perfectly complements the crunchy vegetables, it’s a guaranteed crowd-pleaser.
This dish is perfect for family dinners or even as a side at a festive gathering. What I love about it is how the flavors meld together, creating something hearty yet light at the same time. It’s cheesy without being overwhelmingly rich, which can sometimes happen with this type of dish.
Ingredients Needed
Making this dish doesn’t require a long list of complicated ingredients. In fact, some of the best recipes are the simplest. Here’s what you’ll need:
- 1 head of cauliflower (broken into florets)
- 1 head of broccoli (broken into florets)
- 250g grated mature cheddar cheese
- 250ml milk
- 50g butter
- 50g plain flour
- 1 tsp Dijon mustard
- 1 pinch of nutmeg
- Salt and pepper to taste
- A handful of breadcrumbs (for the topping)
- A small handful of fresh parsley (optional, for garnish)
How To Make Jamie Oliver’s Cauliflower And Broccoli Cheese
The process is simple, but it’s all about getting the timing right. When I first made this dish, I tried to rush through and ended up with slightly undercooked broccoli. Trust me, take your time and follow these steps:
- Preheat your oven to 200°C (400°F) and get a baking dish ready.
- Boil the cauliflower and broccoli: Place the florets in a large pot of boiling water. Cook them for around 4-5 minutes. You want them tender but still with a bit of bite. Drain and set aside.
- Make the cheese sauce: In another pan, melt the butter over medium heat. Add the flour and stir to make a roux. Cook for a minute or so to get rid of the floury taste. Then slowly pour in the milk, stirring constantly. The sauce will begin to thicken as you go.
- Add the flavorings: Stir in the mustard, nutmeg, salt, and pepper. Once your sauce is smooth, add the grated cheese. Stir until melted, creating a creamy cheese sauce.
- Combine and bake: Place the boiled broccoli and cauliflower in your baking dish. Pour the cheese sauce over the vegetables. Top with breadcrumbs and a bit more cheese (because you can never have enough). Bake for around 20 minutes, or until golden and bubbling.
- Garnish and serve: If you like, sprinkle fresh parsley on top before serving. This adds a nice pop of color and freshness.
Ingredient Science Spotlight
I love how every ingredient in this dish plays its part. Here’s a breakdown of why these ingredients work so well together:
- Cauliflower and Broccoli: These two vegetables are cruciferous and have a slightly nutty, mild flavor. Cauliflower tends to absorb flavors well, and broccoli adds texture and earthiness to the dish. Together, they balance out the richness of the cheese sauce.
- Butter and Flour: The foundation of your roux. The butter gives the sauce its richness, while the flour thickens it. The key is to cook the roux just long enough to avoid any raw flour taste but not too long that it becomes too dark.
- Cheese: I opt for mature cheddar because of its sharpness. The cheese adds depth, but the key is to use a cheese that melts well and offers a little tang, which balances the creaminess of the sauce.
- Mustard and Nutmeg: A small touch of mustard adds brightness and a slight tang, while nutmeg gives the sauce a warm, aromatic flavor that rounds it all out. These are the little things that elevate the dish.
- Breadcrumbs: A crunchy topping adds texture contrast to the creamy sauce and soft veggies, making the dish more dynamic.
Expert Tips
If you want to take this dish to the next level, here are a few tips I’ve learned from making this over the years:
- Cook the vegetables just right: You want the cauliflower and broccoli to be tender but not mushy. Overcooking them can result in soggy veggies that lose their structure and flavor.
- Grate your cheese fresh: Pre-grated cheese may be convenient, but it doesn’t melt as well. Freshly grated cheese results in a smoother, creamier sauce.
- Make it extra cheesy: Don’t hold back on the cheese. You can add extra cheese to the sauce for more richness, or sprinkle it liberally on top before baking for a golden crust.
- Breadcrumbs: If you want to add extra flavor to the breadcrumbs, toast them in a bit of butter before scattering them on top. It adds a nice golden crunch and a bit of richness.
- Make it ahead: This dish can be made ahead and refrigerated. Just bake it when you’re ready to eat.
Recipe Variations
One of the best things about this dish is its versatility. You can make it your own with these variations:
- Add a protein: Add some cooked chicken or bacon to make it heartier. Both will complement the cheesy sauce and vegetables beautifully.
- Spice it up: Add a dash of cayenne pepper or chili flakes to the sauce for a kick of heat. This can balance out the richness of the cheese.
- Swap the cheese: Try using a different cheese, like Gruyère or a mix of mozzarella and cheddar, for a slightly different flavor profile. Gruyère adds a nice nutty flavor.
- Add a vegetable: Try incorporating peas, spinach, or leeks for added texture and flavor.
Final Words
This dish has become a staple in my kitchen. It’s the perfect comfort food for a chilly evening or a great way to get more vegetables into a meal without anyone complaining. I’ve made it for family gatherings, dinner parties, and even on weeknights when I just need something easy and satisfying.
FAQs
Can I Make Jamie Oliver’s Cauliflower And Broccoli Cheese Ahead Of Time?
Yes, you can prep it in advance. Just make the dish, cover it, and refrigerate. When you’re ready, bake it until golden and bubbly.
What Can I Use Instead Of Cheddar Cheese In This Recipe?
You can swap cheddar with Gruyère, mozzarella, or a sharp vintage cheese for a different flavor.
Can I Make Jamie Oliver’s Cauliflower And Broccoli Cheese Gluten-free?
Yes! Just use gluten-free flour in the sauce, and you’re good to go.