Cauliflower and Broccoli with Creamy Béchamel Sauce

Antony Worrall Thompson transforms plain old cauliflower and broccoli into a creamy, dreamy dish with a classic sauce
By Antony Worrall Thompson
Cauliflower and Broccoli with Creamy Béchamel Sauce
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 600 g cauliflower, cut into florets
  • 600 g broccoli florets

For the sauce:

  • 85 g butter
  • 85 g plain flour
  • 850 ml full-fat milk
  • freshly ground black pepper
  • 40 g parmesan, grated
  • 130 g cheddar cheese, grated


1. Bring a large saucepan of lightly salted water to the boil and cook the cauliflower and broccoli for 6-7 minutes until tender.

2. Meanwhile, put a non-stick saucepan or milk pan over a medium heat on the hob and melt the butter. Gradually add the flour to make the base of the sauce. Allow to cook gently for 5 minutes.

3. Add the milk to the pan, bit by bit, and stir it in thoroughly.

4. Add the Parmesan and the cheddar, and season to taste. Stir thoroughly.

5. Drain the cauliflower and broccoli and place it in a serving dish. Ladle the sauce over the vegetables and serve.

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