Jamie Oliver Cauliflower And Broccoli Cheese

You know those nights when you just want to sink into something warm, cheesy, and properly nostalgic, Jamie Oliver Cauliflower And Broccoli Cheese is that dish. The smell alone—like something familiar but with an edge—makes you pause mid-scroll and pay attention. I threw it together last Sunday when the weather turned, not cold exactly, but murky enough to justify turning the oven on. Didn’t expect it to hit so hard. (inspired by Jamie Oliver)

Ingredients Needed

For the Sauce:

• Two garlic cloves, minced (don’t skimp here—this is your flavor base)
• A good chunk of unsalted butter, 50 g
• 50 g plain flour (yes, just regular)
• 600 ml of semi-skimmed milk
• 500 g broccoli—mine was frozen, not sorry
• 75 g mature Cheddar, grated (something punchy)
• Salt and black pepper, because of course

For the Main Bit:

• 1 kg cauliflower, fresh if you’re feeling saintly, frozen if you’ve got a life

For That Crunchy Top:

• A couple slices of old ciabatta, torn or blitzed—whatever
• Few sprigs of thyme, leaves picked
• 25 g flaked almonds
• A glug of olive oil
• More salt, more pepper

How To Make Jamie Oliver Cauliflower And Broccoli Cheese

1. Get your oven going at 180°C. No need to be precise—just aim for that middle heat, the kind that doesn’t rush but gets the job done.
2. Start with garlic and butter in a pan. Let them melt into each other, gently. Then in goes the flour—stir, cook, don’t panic. Add the milk slowly, like you’re trying to make peace with it. Keep whisking. The lumps will fight you. Keep going anyway.
3. Once it’s smooth-ish, chuck in the broccoli. Simmer it down for about 20 minutes. It’ll go soft, collapse into itself. Mash it or blend it—I used a stick blender and didn’t regret it. Then melt in half your cheese and hit it with seasoning.
4. Now, cauliflower. Toss those florets into your baking dish. Don’t overthink the arrangement. Just scatter. Pour over your green gold sauce. Sprinkle the rest of the cheese like you mean it.
5. Topping time. Bread into crumbs (I used the food processor but smashing it in a bag works too). Add thyme and almonds. Pulse or mix. Then olive oil—don’t be stingy. Salt and pepper. Throw that over your dish.
6. Bake it. One hour. Maybe a bit less if your oven’s fierce. You’ll know it’s done when the top goes golden, borderline toasty, and the edges start bubbling in that satisfying, dangerous way.
7. Let it sit for a few. Then dive in.

Why I Love This Recipe

There’s something about this one. It’s cozy, sure, but also clever. The broccoli sauce feels like a secret—like, “you’d never guess what’s in here.” I made it for the kids but ended up hovering over the dish with a spoon, eating it like pudding. No regrets.

Recipe Tips

• Fresh cauliflower has that sweet edge. But frozen works. Don’t let anyone shame you.
• For the cheese, go rogue. Cheddar’s safe. But Lancashire, Gruyère, or anything oozy and loud? Even better.
• Don’t skip the blending. Unless you want surprise chunks.
• More veg, Add squash, potatoes, leeks. Just make sure they’re soft before baking. Nobody likes a crunchy surprise.
• Breadcrumbs love extras. Parmesan, Yes. Chili flakes, Absolutely.

How To Store This Jamie Oliver Cauliflower And Broccoli Cheese

• At Room Temperature: Let it cool. Don’t leave it out all night unless you’re cool with fridge roulette.
• In the Fridge: Pop it in something with a lid. It’ll last about three days, maybe four if you’re lucky.
• In the Freezer: Scoop it into containers. Label them, or don’t, and play dinner roulette later. Keeps for a month.
• Reheating: Oven at 180°C, foil on, 20 minutes. Or microwave it—couple of minutes, stir halfway. Not glamorous but does the job.

Let’s Answer a Few Questions!

Can I prep it ahead of time?
Yep. Make everything except the topping, keep it in the fridge, and toss the breadcrumbs on right before it hits the oven.

What if my sauce is lumpy?
Don’t cry. Just keep whisking and maybe strain it. Happens to the best of us.

No ciabatta—what else can I use?
Whatever bread’s on death row in your kitchen. Sourdough? Fine. Crackers? Weird, but fine.

Is it vegetarian?
If your cheese is rennet-free, then yeah. Read the label.

Can I make it gluten-free?
Sure. Swap the flour and breadcrumbs for GF versions. Still good.

Nutrition Facts (per serving)

• Calories: 270
• Carbs: 19.4g
• Protein: 14.6g
• Fat: 15.4g
• Sugar: 8.2g
• Fibre: 4.4g
• Sodium: 0.6g

Try More Recipes:

• Jamie Oliver Tabbouleh
• Jamie Oliver Chicken Milanese 
• Jamie Oliver Fig Chutney Recipe