Jamie Oliver’s best cauliflower and broccoli cheese

Jamie Oliver’s recipe for the best cauliflower and broccoli cheese caught my attention because of his unique approach. Instead of blanching the cauliflower, he cooks it directly in the oven, keeping it firm and less watery. Another standout feature is blending broccoli into the cheese sauce for added flavour and texture. It’s a game-changer for this classic dish!

It takes longer in the oven, but I like the idea of one of my favourite vegetables roasting under a blanket of sauce for an hour. Adding broccoli just somehow makes it seem healthier.

Ingredients for Jamie Oliver’s Best Cauliflower and Broccoli Cheese

• 50g butter
• 60g flour
• 500ml milk
• 2 cloves garlic
• 1 small head of broccoli 
• 1 medium head of cauliflower 
• Dijon mustard
• Pinch of nutmeg
• Cheese, mature Cheddar or Gruyere
• Breadcrumbs
• Fresh thyme

How to Make Jamie Oliver’s Cauliflower and Broccoli Cheese

1. Preheat the oven to 180°C (350°F).
2. Prepare the cheese sauce:
   • Melt butter in a saucepan.
   • Add flour and whisk until smooth.
   • Gradually pour in milk, whisking constantly until thickened.
   • Add garlic, salt, pepper, and a pinch of nutmeg.
3. Incorporate the broccoli:
   • Stir in broccoli florets and cook over low heat for about 20 minutes until softened.
   • Blend the sauce until smooth using a handheld blender. Add extra milk if needed.
4. Add the cheese:
   • Stir in the grated cheese and Dijon mustard until melted and creamy.
5. Assemble the dish:
   • Place cauliflower florets in an ovenproof dish.
   • Pour the cheese sauce evenly over the cauliflower.
6. Add the topping:
   • Mix breadcrumbs with olive oil and thyme leaves.
   • Scatter the mixture over the top.
7. Bake:
   • Cook for 1 hour or until golden brown.
   • Add grated Parmesan about 10 minutes before the end of cooking for extra flavour.

Cook’s Notes and Substitutions

• Cheese options: Use a mix of Gruyere, Cheddar, or Parmesan for a richer taste. Adjust quantities based on your preference.
• Crunchy topping: Replace breadcrumbs with sliced almonds for extra texture.
• Broccoli-free version: Skip the broccoli for a more traditional take.
• Add-ons: Mix in crispy bacon or caramelized onions for added depth.

Storage Instructions for Cauliflower and Broccoli Cheese

• Refrigeration:
  • Cool completely and store in an airtight container.
  • Keeps for up to 3 days in the fridge.
• Freezing:
  • Portion the dish into freezer-safe containers.
  • Freeze for up to 3 months.
• Reheating:
  • Thaw in the fridge overnight if frozen.
  • Reheat in a preheated oven at 180°C (350°F) until hot, or microwave in short bursts, stirring in between.

This was one of the less pretty dishes I have had to shoot in a while. The slight green colour of the sauce is not that appealing, so I am not sure I captured it too well. It was quite delicious so I had to share it here.

A few recipes you might like:

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Recipe adapted from Jamie Oliver’s cauliflower and broccoli cheese:

Jamie Oliver’s broccoli and cauliflower cheese

Jamie Oliver’s cauliflower cheese with broccoli

Print Recipe

Prep Time:30 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 30 minutes mins

Ingredients

• 50 grams butter
• 60 grams flour
• 500 ml milk
• 2 cloves garlic crushed (optional)
• 1 small head of broccoli about 400g – fresh or frozen, cut into florets
• 1 medium head of cauliflower about 900g
• 1 Tbsp Dijon mustard
• pinch of nutmeg
• 70 gram cheese mature Cheddar, Gruyere
• 1/4 cup breadcrumbs mixed with a glug of olive oil
• 2 sprigs of fresh thyme leaves removed

Instructions

• Preheat your oven to 180 C / 350F
• Make a white sauce with the butter, flour, and milk (adding the garlic at the beginning) and whisk until it is smooth and the flour is cooked through. Season with salt, pepper, and a pinch of nutmeg.
• Stir through the Dijon mustard and add the broccoli.
• Continue to cook this for about 20 minutes and until the broccoli is softened and breaking apart (I cooked it with the lid and at a very low temperature)
• Add the cheese and allow this to melt in.
• Using a handheld blender process the broccoli and cheese sauce until smooth adding a little extra milk if necessary.
• In an appropriately sized oven-proof dish, arrange the head of cauliflower that you have broken into large florets.
• Pour over the cheese sauce.
• Mix the olive oil with the bread crumbs and thyme leaves and scatter this over the top.
• Bake in the oven for 1 hour until golden brown.
• I added a small handful of grated parmesan about 10 minutes before the end. You could also add the almonds as Jamie does

Notes

Storage Instructions for Cauliflower and Broccoli Cheese

• Refrigeration:
  • Cool completely and store in an airtight container.
  • Keeps for up to 3 days in the fridge.
• Freezing:
  • Portion the dish into freezer-safe containers.
  • Freeze for up to 3 months.
• Reheating:
  • Thaw in the fridge overnight if frozen.
  • Reheat in a preheated oven at 180°C (350°F) until hot, or microwave in short bursts, stirring in between.

Servings: 6

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