Broccoli and Cauliflower Bake recipe

Preparation Time: 10 minutes | Cooking Time: 35 minutes

This creamy, savoury take on cauliflower cheese is a brilliant side dish that's packed with flavour. Made with white wine, nutmeg and creme fraiche, it's perfect for cold meats or with a roast dinner.


  • 1 large head cauliflower
  • 1 large head broccoli
  • 1 veg stock cube
  • 200g creme fraiche
  • 1 tbsp. wholegrain mustard
  • 50ml white wine
  • 100g breadcrumbs
  • Nutmeg
  • Salt and pepper


  1. Cut the cauliflower and broccoli into florets. Put the cauliflower and stock cube into a pot of cold water, bring to the boil, then add the broccoli. Boil for 2-3 minutes, then drain and leave to dry in the colander for a few minutes.

  2. Preheat the oven to 180C. In a bowl, combine the creme fraiche, mustard, white wine, a good grating of nutmeg and some salt and pepper. Add the cauliflower and broccoli, stir to coat, then spoon into a gratin dish. Sprinkle with breadcrumbs and bake for 25-30 minutes or until golden and crunchy on top.

If you like, add a little cheese to the bake. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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