Cheesy Cauliflower & Broccoli Bake with Smoked Garlic
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Cheesy Cauliflower & Broccoli Bake with Smoked Garlic


Small Head of Broccoli – broken up into florets

Small Cauliflower – leaves removed, broken into florets

1 Small onion or 2-3 shallots – finely chopped

For the Cheese Sauce

50g butter

50g plain flour

Salt & pepper

500 ml semi-skimmed milk

150g Double Gloucester with chives or strong cheddar – grated

40g Parmesan cheese – finely grated

2-3 cloves crushed Barbismoked™ smoked garlic with smoked paprika

2tbsp snipped chives to garnish



Steam the cauliflower and broccoli over a pan of boiling water so the florets are still slightly firm not mushy. Leave to cool in an ovenproof dish

Saute the shallots or onion and crushed Barbismoked™ smoked garlic with smoked paprika, taking care not to burn the mixture, then sprinkle over the cauliflower and brocolli.

For the sauce

Melt the butter in a small pan. When foaming add the flour and salt and pepper, cook for one minute stirring all the time.

Remove from heat and add the milk a little at a time, stirring constantly to get rid of lumps – use a hand whisk if you prefer.

When half the milk has been added return to the heat and bring to the boil, then turn down and cook for 2 mins until thick and smooth.

Add most of the cheese, reserving some for the topping.

Stir well adding a little water if the sauce is too thick.

Pour the sauce over the vegetables and sprinkle the rest of the Double Gloucester cheese over the top, then add the Parmesan chese and finally add the snipped chives

Bake in a hot oven – 180C, gas 5/6 for 20-30 minutes until the cheese is bubbling and golden.

Serve as an accompaniment to roasts or as a main dish with crusty french bread and butter


Recipe with thanks from the kitchen of Joanne Hastie

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