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Flora Recipes

Cauliflower & Broccoli

  • Prep Time 10min
  • Cook Time 20min

A tasty twist on a classic, this cauliflower cheese gets some added bite thanks the addition of broccoli florets and a melted cheese and breadcrumb crust. Serve this savoury bake as a main meal with a simple herb and tomato salad. Or add it to your Sunday roast as an extra special side dish.


  1. Cook the cauliflower and broccoli in boiling water for about 8 minutes until almost tender.
  2. Drain and spoon into an ovenproof dish and keep warm.
  3. Meanwhile, to make the sauce, melt the Flora in a saucepan, add the mushrooms and cook for about 3 minutes, stirring, until golden brown.
  4. Remove from the heat and gradually stir in the milk.
  5. Return to the heat and bring to the boil, stirring continuously, until the sauce is smooth and thickened.
  6. Add the drained mushrooms and mustard and heat through.
  7. Remove from the heat, stir in 85g grated cheese until melted and season to taste with pepper.
  8. Pour the sauce over the cooked vegetables.
  9. Mix together the remaining 25g grated cheese with the breadcrumbs and sprinkle over the sauce.
  10. Place under a preheated hot grill until the cheese has melted and the topping is golden brown.
  11. Serve garnished with tomato wedges and parsley.


  • 1 small cauliflower
  • 225g of Broccoli broken into florets

~ Sauce ~

  • 25 g Flora Original
  • 115 g mushrooms sliced
  • 25 g flour
  • 300 ml semi-skimmed milk
  • 2 teaspoons Wholegrain Mustard
  • 115 g (4oz) medium fat cheese e.g. edam cheese
  • grated black pepper
  • 2 tablespoons wholemeal breadcrumbs Tomato
  • parsley to garnish

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