Creamy cauliflower & broccoli bake

Instead of cauliflower cheese, try this alternative with broccoli, crème frâiche, mustard, white wine and nutmeg

  • Prep:5 mins
    Cook:40 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 173
  • fat 12g
  • saturates 7g
  • carbs 8g
  • sugars 4g
  • fibre 5g
  • protein 8g
  • salt 0.6g


  • 1 large head of cauliflower, broken into florets
  • 1 vegetable stock cube
  • 1 large head broccoli, broken into florets
  • 200g tub crème fraîche
  • 1 tbsp wholegrain mustard
  • splash of white wine (if you have some)
  • generous grating nutmeg
  • 2 slices stale bread, whizzed into crumbs


  1. Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn’t be tender.)

  2. Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.

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