Broccoli & Cauliflower Cheese Bake Recipe

Preheat the oven to 375°F (190°C). Grease a 9x13-inch (or similar) baking dish with a little butter or oil.

Bring a large pot of salted water to a boil (about 1 tbs salt per 4–6 cups water). Prepare an ice bath in a large bowl with cold water and ice.

Blanch broccoli and cauliflower

Add the broccoli florets to the boiling water and cook for 2 minutes. Remove with a slotted spoon and transfer to the ice bath. Next, add the cauliflower florets to the boiling water and cook for 3 minutes (cauliflower takes slightly longer). Transfer to the ice bath. Drain both well and pat dry with clean kitchen towels or paper towels.

Arrange the drained florets in a single layer in the prepared baking dish. Season lightly with a pinch of salt and a little freshly ground black pepper to taste.

In a medium saucepan over medium heat, melt 3 tbs butter until foaming but not browned.

Whisk in the 3 tbs flour and cook, whisking constantly, for 1 to 1½ minutes to form a blond roux (this removes the raw flour taste).

Gradually pour in the 2 cups milk and 1 cup heavy cream while whisking to avoid lumps. Continue to whisk and bring to a gentle simmer. The sauce will thicken over 3–5 minutes.

Stir in 1 tsp Dijon mustard, 1 tsp ground nutmeg, 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning if needed (remember the cheese will add salt).

Remove the sauce from heat and stir in 2 cups grated cheddar and 1 cup grated gruyère in two additions, stirring until smooth and fully melted. Reserve about 1/2 cup of the cheese mixture (or 1/2 cup extra grated cheddar) for sprinkling on top if you like a cheesier top.

Pour the cheese sauce evenly over the arranged broccoli and cauliflower in the baking dish, gently pressing florets so sauce covers them well.

In a small bowl, combine 1 cup panko breadcrumbs, 1 tbs grated Parmesan, 2 tbs melted butter, chopped parsley (optional), and 1/2 tsp smoked paprika (optional). Mix until crumbs are evenly moistened.

Sprinkle the breadcrumb mixture evenly over the sauced vegetables. If you reserved extra cheese, scatter it on top of the crumbs for a cheesier crust.

Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake another 10–15 minutes, or until the topping is golden brown and the sauce is bubbling at the edges.

If you prefer an extra-crispy top, place the dish under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest for 5–10 minutes to set the sauce. Garnish with additional chopped parsley if desired, then serve warm.