Cheesy broccoli and cauliflower skillet

This is a recipe for one of my favourite steakhouse sides: We're talking piping hot, melty, and crisp, cheesy broccoli and cauliflower skillet.

Cheesy broccoli and cauliflower skillet. Credit: Mary Makes It Easy / Geoff George

• serves

  6

• prep

  15 minutes

• cook

  1:15 hour

• difficulty

  Easy

Ingredients

• 1 small head cauliflower, cut into florets
• 1 broccoli crown, cut into florets
• 42 g butter, divided
• 1 shallot, finely diced
• Kosher salt
• Freshly ground black pepper
• 2 garlic cloves, minced
• 2 tbsp + 1 tsp (24 g) plain (all-purpose) flour
• 2 cups (500 ml) milk
• Pinch freshly grated nutmeg
• 2 tsp Dijon mustard
• 2½ cups (288 g) grated strong cheddar cheese, divided
• ¼ cup finely chopped chives
• ½ cup (40 g) panko
• ½ cup (40 g) ground Parmesan cheese

Instructions

1. Heat oven to 180°C (350°F). Add the cauliflower and broccoli to a large ovenproof dish or cast-iron skillet and toss to evenly distribute.
2. In a medium saucepan, melt 1½ tablespoons (about 20 g) of butter over medium heat. Add in the shallot, season with salt and pepper, and cook for about 1 to 2 minutes. Add the garlic and whisk in the flour. Cook for 30 seconds then, while continuing to whisk, slowly pour in the milk. Add in the nutmeg and mustard and bring to a light boil. Cook, whisking frequently, until thick, about 4 to 5 minutes.
3. When the sauce has thickened, turn the heat down to low and whisk in 2 cups of the cheddar cheese. Add the chives, season with salt and pepper, and pour the sauce over the cauliflower and broccoli.
4. Melt the remaining butter and toss with the panko. Add the remaining ½ cup of cheddar as well as the Parmesan cheese and scatter over the broccoli and cauliflower.
5. Bake for 45 to 50 minutes or until the vegetables are tender, the cheese sauce is bubbly, and the top is golden brown.
   

Tip

For more tender veggies, cover the skillet with foil for the first half of baking.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.