Broccoli and Cauliflower Gouda Cheese Bake
Roasted broccoli and cauliflower baked in a creamy Gouda cheese sauce with garlic, onion and herbs, finished with a golden Gouda-Parmesan topping.
Thanksgiving menus tend to give plenty of attention to the turkey, stuffing, potatoes and other traditional favourites, but vegetables deserve a little more attention too. This Broccoli and Cauliflower Gouda Cheese Bake is a comforting way to bring more vegetables to the holiday table without sacrificing flavour.
Broccoli and cauliflower are particularly good together in a baked dish. Cauliflower has a mild, slightly nutty flavour and a firm texture that holds up well to a creamy sauce, while broccoli brings a more pronounced, earthy flavour and a little contrast. To bring them together, I use a homemade Gouda béchamel. Béchamel is a classic French white sauce made by cooking butter and flour together to form a roux, then gradually whisking in milk or cream until smooth and thickened. Adding Gouda turns it into a rich, savoury cheese sauce. Gouda melts beautifully and has a creamy, buttery flavour with a gentle nuttiness that complements both vegetables without overpowering them. Garlic, onion, oregano, cayenne and Royco Usavi Mix add depth, while a little fresh lemon juice balances the richness. A final topping of Gouda and Parmesan bakes into a golden, savoury crust.
Although it's a lovely addition to Thanksgiving dinner, this bake isn't just for the holidays. It's equally at home on a Christmas or Easter menu, at a family gathering or alongside a simple weeknight meal. Pair it with grilled chicken, roasted fish or another lean protein for a satisfying dinner with plenty of vegetables and a little indulgence.
If you enjoy this combination of broccoli and cauliflower, you might also like my original Creamy Roasted Broccoli and Cauliflower Bake, which uses pepper jack cheese for a different flavour profile.
Broccoli and Cauliflower Gouda Cheese Bake
Roasted broccoli and cauliflower baked in a creamy Gouda cheese sauce with garlic, onion and herbs, topped with melted Gouda and Parmesan.
Ingredients
- 1 large cauliflower head, approximately 2 lb 11 oz whole
- 2 small broccoli heads, approximately 11 oz and 13 oz whole
- Olive oil, as needed for roasting
- Salt and black pepper, to taste
- 1 tbsp butter
- ½ yellow onion, diced
- 1 garlic clove, minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp dried oregano
- ½ tsp Royco Usavi Mix
- ¼ tsp cayenne pepper
- Black pepper, to taste
- Salt, to taste
- 6 oz shredded Gouda cheese
- Fresh lemon juice, to taste
- ½ cup shredded Gouda cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F. Wash and cut the cauliflower and broccoli into bite-sized florets. Remove the tough stems and dry the vegetables thoroughly.
- Arrange the florets on baking trays, making sure not to overcrowd them. Toss with olive oil, salt and black pepper. Roast at 400°F for approximately 15 minutes, until partially softened.
- While the vegetables roast, melt the butter in a saucepan over medium heat. Add the diced onion and cook until softened. Stir in the garlic and cook until fragrant.
- Add the flour and stir continuously to coat the onion and garlic. Cook briefly to form a roux.
- Gradually whisk in the chicken broth, followed by the heavy cream. Continue whisking until the sauce is smooth and begins to thicken.
- Stir in the oregano, Royco Usavi Mix, cayenne pepper and black pepper. Taste before adding salt, as the seasoning mix and cheese will contribute additional saltiness.
- Add the shredded Gouda and stir until completely melted into the sauce. Finish with fresh lemon juice to balance the richness.
- Check the consistency of the sauce. It should be smooth and pourable, with enough body to coat the vegetables. If it is too thick, gradually whisk in a little additional broth or cream until it reaches the desired consistency.
- Transfer the roasted broccoli and cauliflower to a 9 × 11-inch baking dish. Pour the Gouda sauce evenly over the vegetables and gently toss or stir to coat.
- Scatter the remaining Gouda and Parmesan evenly over the top.
- Reduce the oven temperature to 375°F. Bake uncovered for approximately 20–25 minutes, until the sauce is bubbling and the cheese topping is melted and golden.
- Allow the bake to rest for approximately 10 minutes before serving.
- Preheat the oven to 400°F. Wash and cut the cauliflower and broccoli into bite-sized florets. Remove the tough stems and dry the vegetables thoroughly.
- Arrange the florets on baking trays, making sure not to overcrowd them. Toss with olive oil, salt and black pepper. Roast at 400°F for approximately 15 minutes, until partially softened.
- While the vegetables roast, melt the butter in a saucepan over medium heat. Add the diced onion and cook until softened. Stir in the garlic and cook until fragrant.
- Add the flour and stir continuously to coat the onion and garlic. Cook briefly to form a roux.
- Gradually whisk in the chicken broth, followed by the heavy cream. Continue whisking until the sauce is smooth and begins to thicken.
- Stir in the oregano, Royco Usavi Mix, cayenne pepper and black pepper. Taste before adding salt, as the seasoning mix and cheese will contribute additional saltiness.
- Add the shredded Gouda and stir until completely melted into the sauce. Finish with fresh lemon juice to balance the richness.
- Check the consistency of the sauce. It should be smooth and pourable, with enough body to coat the vegetables. If it is too thick, gradually whisk in a little additional broth or cream until it reaches the desired consistency.
- Transfer the roasted broccoli and cauliflower to a 9 × 11-inch baking dish. Pour the Gouda sauce evenly over the vegetables and gently toss or stir to coat.
- Scatter the remaining Gouda and Parmesan evenly over the top.
- Reduce the oven temperature to 375°F. Bake uncovered for approximately 20–25 minutes, until the sauce is bubbling and the cheese topping is melted and golden.
- Allow the bake to rest for approximately 10 minutes before serving.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.