A simple broccoli cheese recipe… a wholesome, indulgent side dish that is easy to prepare and the whole family will love! Creamy, cheesy and filled with fibre, vitamin C and so much more … it still counts even though it’s in a cheesy sauce.
I’ve always much preferred broccoli cheese to cauliflower cheese, both serve in England as a classic Sunday Roast side dish and this recipe will not disappoint!
How to make this simple broccoli cheese recipe
What you’ll need:
- 450g broccoli florets (for me, this was 2 medium heads)
- 30g plain flour
- 600ml whole milk
- 50g salted butter
- 150g strong cheddar, grated
- Salt & pepper
How to:
- Preheat the oven to 200C
- Prep your broccoli by cutting into medium/large florets
- Parboil the broccoli florets for 2-3 minutes – drain very well, ensuring all of the water is gone, set aside for later
- In pan on medium heat, melt the butter, once it’s completed melted and just started to bubble, add in the flour. Use a whisk to combine really well and allow to simmer for 2-3 minutes
- Slowly add in a little bit of the milk at a time to your butter/flour mixture – whisking well throughout. Once all of the milk is combined, allow to simmer for 5 minutes or until slightly thickened
- Stir in most of the grated cheddar (set aside a small handful for topping) until melted and fully combined – this should thicken the sauce a little more
- Season generously with black cracked pepper and salt to taste
- Pop the broccoli into your roasting dish, pour over the cheddar sauce and then top with the remaining cheddar
- Cook in the oven for 25 minutes or until golden and bubbling
Tips & Tricks:
- Be SURE to drain the broccoli well – otherwise it’ll go soggy and make your cheesy sauce watery!
- Don’t be afraid of the sauce thickening, you’ve got plenty
- Take the time to let the cheese and broccoli go golden and crispy, the flavour is like nothing else
Looking for other delicious side dish recipes?
Simple Broccoli Cheese
Simple broccoli cheese, a wholesome, indulgent vegetable side dish thats cheesy and creamy but packed with vitamins and minerals…
Ingredients
- 450 g broccoli florets for me, this was 2 medium heads
- 30 g plain flour
- 600 ml whole milk
- 50 g salter butter
- 150 g strong cheddar grated
- salt & cracked black pepper
Instructions
- Preheat the oven to 200C
- Prep your broccoli by cutting into medium/large florets
- Parboil the broccoli florets for 2-3 minutes – drain very well, ensuring all of the water is gone, set aside for later
- In pan on medium heat, melt the butter, once it's completed melted and just started to bubble, add in the flour. Use a whisk to combine really well and allow to simmer for 2-3 minutes
- Slowly add in a little bit of the milk at a time to your butter/flour mixture – whisking well throughout. Once all of the milk is combined, allow to simmer for 5 minutes or until slightly thickened
- Stir in most of the grated cheddar (set aside a small handful for topping) until melted and fully combined – this should thicken the sauce a little more
- Season generously with cracked black pepper and salt
- Pop the broccoli into your roasting dish, pour over the cheddar sauce and then top with the remaining cheddar
- Cook in the oven for 25 minutes or until golden and bubbling
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