Broccoli and Cauliflower Bake
COURSE Side
CUISINE Australian
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Preheat oven to 200C. Tip the frozen florets straight into a baking dish - no need to thaw them first.
- Whisk the sour cream, pure cream, chicken stock powder, corn flour and white pepper together until smooth, then pour over the florets and toss to coat.
- Bake for 20 minutes, then stir well so the sauce and any water released from the vegetables mix together.
- Bake another 20 minutes, then stir again.
- Scatter the grated cheese over the top and bake for a final 20 minutes until the sauce is bubbling and the cheese is golden.
- Rest for 5 minutes before serving - the sauce thickens as it cools slightly.
03Notes & substitutions
- Fresh florets work too - blanch them for 2 minutes first, and pour over the sauce as written. Frozen is simply the easy version, and a good use of a glut you froze yourself.
- Use all broccoli or all cauliflower if that is what the garden is giving you - the quantities stay the same.
- Swap the tasty cheese for cheddar, gruyere or a mix with a little parmesan for a sharper top.
- A pinch of nutmeg or a teaspoon of wholegrain mustard in the sauce lifts it nicely.
- Vegetarian if you swap the chicken stock powder for a vegetable one.
04Common mistakes
- Thawing the florets first — thawed vegetables release their water all at once and turn the sauce thin; cook from frozen so the moisture comes out gradually.
- Skipping the stirs — the sauce at the edges thickens first and the middle stays watery; stirring at 20 and 40 minutes brings it together evenly.
- Adding the cheese too early — cheese added at the start can turn oily and dark by the end; it only needs the final 20 minutes.
- Using too deep a dish — a deep, narrow dish steams the florets instead of roasting them; a wide, shallow dish gives the best result.
05Storage & leftovers
More About This Recipe
07Troubleshooting
- Sauce is watery. The florets released a lot of water - bake the final stage uncovered a few minutes longer, or stir in another ½ teaspoon of corn flour mixed with a little cold water.
- Sauce has split or looks grainy. The dish got too hot, or low-fat cream was used - stir well and add a spoonful of cold cream off the heat to bring it back.
- Florets are mushy. Over-baked or a deep dish - keep to the times given and use a wide, shallow dish next time.
- Cheese is not golden. Finish under the grill for 2-3 minutes, watching closely.
Frequently Asked Questions
Can I use fresh broccoli and cauliflower instead of frozen?
Yes - blanch the florets in boiling water for 2 minutes, drain well and pat dry, then follow the recipe as written. Drying them matters, as any surface water thins the sauce.
Why is there both sour cream and pure cream?
The sour cream adds tang and body while the pure cream keeps the sauce smooth and rich. Using only one gives a flatter result, though either works if that is all you have.
Can I make it ahead?
Yes - assemble the dish up to a few hours ahead and keep it covered in the fridge, then add 5-10 minutes to the first bake since it starts cold.
Can I double the recipe?
Yes - use the servings slider above. For larger amounts use a bigger, wide shallow dish rather than a deeper one, and allow extra baking time.