When I first tried Jamie Oliver’s Cauliflower and Broccoli Cheese, I was skeptical. As someone who didn’t think vegetables could shine without butter and cheese, I was amazed at how simple ingredients could come together to create something so rich and comforting. It quickly became one of my go-to side dishes for gatherings. I remember the first time I made it for a family dinner. I was so sure they wouldn’t be impressed by a dish of broccoli and cauliflower, but after the first bite, everyone was hooked. The cheese sauce was silky, the vegetables tender yet slightly crisp, and the flavor profile had this depth that surprised everyone.
It’s an approachable recipe, even for beginners. There’s no complicated technique. And when you nail it, you realize that a vegetable dish can be just as indulgent as any meat-based one.
Jamie Oliver’s Cauliflower And Broccoli Cheese Recipe
Jamie Oliver’s recipe takes a classic comfort food and gives it a modern twist. The cauliflower and broccoli are perfectly cooked, held together by a creamy, cheesy sauce. But what sets Jamie’s version apart is the balance between indulgence and health. It’s not too heavy but still feels like a treat.
What I love about this dish is that it’s not just about slathering cheese on vegetables. The sauce is made from scratch and is built in layers, giving each bite something new.
Ingredients Needed
Here’s everything you’ll need to make Jamie Oliver’s Cauliflower and Broccoli Cheese:
- 1 head of cauliflower
- 1 head of broccoli
- 500ml whole milk
- 50g unsalted butter
- 50g plain flour
- 1 teaspoon mustard powder (or a small spoon of Dijon mustard for a more punchy taste)
- 200g mature cheddar cheese
- 50g Parmesan cheese
- Salt and pepper (to taste)
- A pinch of grated nutmeg (optional, but adds a nice depth)
Optional Garnish
- Fresh herbs (like parsley or thyme)
- A drizzle of olive oil before serving
How To Make Jamie Oliver’s Cauliflower And Broccoli Cheese
When I first started making this, I loved how the recipe wasn’t intimidating. It’s as simple as it gets-here’s how I broke it down:
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Preheat The Oven
Set your oven to 200°C (400°F) and let it heat up while you prep your vegetables.
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Prepare The Vegetables
Cut the cauliflower into florets and chop the broccoli into bite-sized pieces. I usually separate the stems from the florets for a better cooking experience, but that’s just personal preference.
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Blanch The Vegetables
Bring a large pot of salted water to a boil. Drop in the cauliflower and broccoli and cook for about 3-4 minutes. You want them slightly tender but still with a bite. Once done, drain them well, and I always like to run them under cold water to stop the cooking process.
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Make The Cheese Sauce
In a medium-sized pan, melt the butter over low heat. Once melted, whisk in the flour and mustard powder. Stir this mixture constantly for about a minute. You’ll be creating a roux, which will thicken your sauce later.
Slowly add the milk while continuously whisking to avoid any lumps. Keep stirring until the sauce thickens and becomes smooth. This takes a couple of minutes.
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Cheese It Up
Once the sauce has thickened, stir in the grated cheddar cheese, Parmesan, salt, pepper, and nutmeg (if using). Stir until everything is melted together.
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Combine
Add the blanched cauliflower and broccoli to a baking dish. Pour the cheese sauce over the top, making sure everything is well-covered.
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Bake
Place the baking dish in the oven for 15-20 minutes or until the top is golden and bubbling. I like to keep an eye on it near the end to ensure it doesn’t burn but gets that nice crispy edge.
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Serve
Remove from the oven, let it cool for a few minutes, then serve warm. Garnish with fresh herbs or a drizzle of olive oil for a finishing touch.
Ingredient Science Spotlight
One of the things that really fascinated me when I first started making this recipe was how each ingredient plays a crucial role in creating that perfect balance of flavors and textures.
- Cauliflower and Broccoli: These vegetables are both from the brassica family, so they’re rich in vitamins and minerals like vitamin C and fiber. When blanched, they retain their structure and color, adding both nutritional value and a nice crunch in the final dish.
- Butter and Flour (Roux): The combination of butter and flour in the roux thickens the milk, creating a velvety sauce. It’s the base for the entire dish, so it’s key that it’s made slowly to avoid any lumps.
- Milk: The milk provides the creamy texture without making the sauce too heavy. Whole milk is ideal here because it has the right fat content to keep the sauce rich but still light.
- Cheese: The mature cheddar brings sharpness and depth to the sauce, while the Parmesan adds that umami kick and a bit of nuttiness. Together, they give the dish that irresistible cheesy flavor.
- Nutmeg: Nutmeg in cheese sauce might seem unusual, but it adds a subtle warmth and a touch of sweetness that complements the cheese perfectly. It’s an expert trick that brings everything together.
Expert Tips
Over time, I picked up a few tricks to elevate this dish:
- Don’t overcook the broccoli and cauliflower: They should still have a slight crunch. Overcooking them will make them mushy and lose their texture in the final dish.
- Use good quality cheese: The cheese is the star here. Invest in a nice mature cheddar that you love the taste of. The Parmesan is a must for that depth.
- Gravy instead of sauce: Some people like to mix in a small amount of vegetable or chicken gravy for extra flavor and richness. If you want to try it, drizzle just a little on top before baking.
- Season it right: Don’t be afraid to taste the sauce before adding the vegetables. Adjust the salt, pepper, and mustard to your liking.
- Experiment with textures: If you’re feeling fancy, you can add breadcrumbs on top for a crunchier finish, or even sprinkle a little extra cheese for that gooey finish.
Recipe Variations
- Swap the Vegetables: If cauliflower and broccoli aren’t your thing, try using spinach, kale, or even carrots. Just make sure to blanch them properly for the right texture.
- Vegan Version: To make this dish dairy-free, use a plant-based butter, almond milk, and dairy-free cheese. Nutritional yeast can help add that cheesy flavor.
- Add Protein: Turn this into a full meal by adding cooked chicken, turkey, or even bacon bits into the cheese sauce. It adds a savory depth and makes it heartier.
- Herbs and Spices: Try adding thyme or rosemary for an extra layer of flavor. A pinch of cayenne pepper can give it a spicy kick.
Final Words
I can’t count how many times I’ve made Jamie Oliver’s Cauliflower and Broccoli Cheese over the years. It’s one of those recipes that feels like home every time. It’s comforting, delicious, and surprisingly sophisticated, even with such simple ingredients.
I love how adaptable it is, whether you’re cooking for a family dinner or bringing it to a potluck. No matter the occasion, this dish never fails to impress.
FAQs
Can I Make Jamie Oliver’s Cauliflower And Broccoli Cheese Ahead Of Time?
Yes, you can prepare it a day before and store it in the fridge. Just bake it when you’re ready to serve.
Can I Use Other Vegetables In Jamie Oliver’s Cauliflower And Broccoli Cheese Recipe?
Absolutely! You can swap the cauliflower and broccoli for other vegetables like leeks or spinach.
How Do I Make Jamie Oliver’s Cauliflower And Broccoli Cheese Gluten-free?
You can use gluten-free flour for the roux and check that the cheese you use is gluten-free.