Recipe: Broccoli and Cauliflower Bake


Broccoli & Cauliflower Bake

Makes 4 dishes (4 servings per dish)
Course: Side Dish
Servings: 4 dishes


  • 1 kg Broccoli florets
  • 1 kg Cauliflower florets
  • Salt
  • Water for cooking
  • 1 cup Cheddar cheese grated (shredded)

Cheese Sauce

  • ½ cup shortening I prefer to use vegetable oil
  • cups Corn Flour
  • 3 cups Milk hot, this stops lumps from forming
  • 1 tsp Salt
  • 3 cups Cheddar cheese grated (shredded)


  • Preheat oven to 180°C
  • Boil the broccoli and cauliflower for 10 min in the water and salt
  • Remove from the heat

Cheese Sauce

  • Heat the shortening, once hot add the corn flour
  • Cook the flour for 2 minutes then removed from heat
  • Add the milk a little at a time to avoid lumps forming and until the mixture is at the consistency of a thick milkshake
  • Place back on the heat and add the salt and cheese
  • Cook for another 2 minutes

Time for the Oven

  • In a large deep oven proof dish, place the vegetables and mix in the cheese sauce
  • Sprinkle the remaining cheese over the mixture and place in the oven till golden brown
  • Once it has cooled, cut into 4 equal portions and freeze

Ready to Eat

  • Defrost (thaw) in the fridge overnight
  • Place in a preheated oven at 180°C oven till warmed through, ± 30 min


I freeze 2 vegetables in one container. That way I save freezer space and don’t need to take out to many containers in the morning.