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Main dishes

Broccoli and cauliflower in cheese béchamel

Name: Broccoli and cauliflower in cheese béchamel
Yield: 6 servings
Cuisine: Slovak
Ingredients: 500 g Cauliflower; 500 g Broccoli; 50 g Butter; 750 ml Milk; 50 g All-purpose flour; 150 g Hard cheese

Blanched broccoli and cauliflower baked in a béchamel sauce with hard cheese at 200°C (400°F), topped with a golden cheese crust. Serves 6.

Slovak cuisine · Translated from Slovak · October 24, 2026 · Light recipe · 293 kcal per serving

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Recipe at a glance

Prep time: 5 min
Cook time: 15 min
Temperature: 200 °C (400 °F)
Servings: 6 servings
Difficulty: Easy
Cuisine: Slovak

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Broccoli and cauliflower baked in cheese béchamel is a one-pan vegetable dish for lunch, dinner, or a packed lunch for work. Blanch the florets of both vegetables in salted water for just three minutes so they don't turn mushy during baking. Then arrange them between two layers of thick sauce made with butter, flour, and milk, with grated hard cheese stirred in. Bake for 15 minutes at 200°C (400°F), sprinkling the remaining cheese on top five minutes before the end to create a golden crust.

Ingredients

6 servings

Cauliflower 500 g
Broccoli 500 g
Butter 50 g
Milk 750 ml
All-purpose flour 50 g
Hard cheese 150 g

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Instructions

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Separate the broccoli and cauliflower into small florets and add them to boiling salted water. Once the water returns to a boil, blanch for 3 minutes, then drain and let cool.
Melt the butter in a preheated skillet, gradually stir in the flour, then pour in the milk, stirring constantly. Bring the sauce to a boil, remove from the heat, and let cool slightly. Stir the grated cheese into the warm sauce, reserving some for the topping.
Grease a baking pan with butter, pour half the sauce into the bottom, and arrange the broccoli and cauliflower over it. Pour the remaining sauce over the vegetables and bake in an oven preheated to 200°C (400°F) for 15 minutes. Sprinkle with the remaining cheese for the last 5 minutes of baking to create a golden crust.

Tip: Rinse the blanched florets immediately with cold water to help the broccoli keep its deep green color. Let them drain thoroughly before adding them to the sauce so they don't thin out the béchamel.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 293 kcal
Protein: 15 g
Carbohydrates: 23 g
of which sugars: 9.6 g
Fat: 17 g
of which saturates: 11 g
Fiber: 4.1 g
Salt: 0.9 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Brokolica s karfiolom zapekaná v syrovom bešameli