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Cheesy Cauliflower and Broccoli Bake

By TinyTummyTreats Editorial TeamPublished Apr 11, 2026 | Updated Oct 17, 2026
International 70 mins easy-to-makevegetable-basedmake-aheadlunchbox-friendlybudget-friendlyno-added-salt

Roasted cauliflower and broccoli baked with a plant-based cheese sauce and whole-wheat breadcrumb topping. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 40 minutes; additional elapsed time 15 minutes; total about 70 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Cheesy Cauliflower and Broccoli Bake
Prep 15 min
Cook 40 min
Total 70 min
Servings 6
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook40 min
Total70 min
Servings6
Difficultyeasy
CuisineInternational
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Ingredients

Servings 6
  • 2 cups Cauliflower florets
  • 2 cups Broccoli florets
  • 1 tablespoon olive oil for the vegetables, plus a little extra for greasing
  • 1 cup Dairy-free shredded cheese
  • 1/2 cup Unsweetened plant milk
  • 1/3 cup Whole wheat breadcrumbs
  • 2 tablespoons Chickpea flour
  • 2 tablespoons Ground nutritional yeast
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/2 cup Water
  • 1 tablespoon Fresh parsley
Cheesy Cauliflower Broccoli Bake ingredients image for TinyTummyTreats
Cheesy Cauliflower Broccoli Bake ingredients image for TinyTummyTreats

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking dish with olive oil.
  2. In a medium bowl, toss the cauliflower and broccoli florets with 1 tablespoon olive oil until evenly coated.
  3. Spread the vegetables on a parchment-lined baking sheet and roast for 15 minutes until tender but not mushy.
  4. Meanwhile, prepare the cheesy batter: whisk chickpea flour, nutritional yeast, garlic powder, onion powder, and plant milk in a large bowl. Gradually add water to form a smooth, slightly thick batter.
  5. Stir in the dairy-free shredded cheese gently to combine.
  6. Transfer the roasted vegetables to the prepared baking dish.
  7. Pour the cheesy batter evenly over the vegetables, gently stirring once or twice to coat without fully submerging.
  8. Sprinkle whole wheat breadcrumbs evenly on top for a gentle crust.
  9. Bake for 20 minutes until the batter sets and the top is lightly golden.
  10. Let cool for 10 minutes before serving.
  11. Refrigerate promptly in covered containers for up to 3 days or freeze for up to 1 month. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.
Cheesy Cauliflower Broccoli Bake process image for TinyTummyTreats
Cheesy Cauliflower Broccoli Bake process image for TinyTummyTreats

Timing note

Allow for ingredient preparation, preheating, the complete stated baking stages and cooling. For quinoa nuggets, use already-cooked quinoa and bake for 15 minutes plus a further 10-12 minutes after flipping.

Serving

This general recipe does not establish suitability for a particular age, eating ability or allergy. Cool to a suitable serving temperature.

Ingredients

Use the stated ingredients; equivalent substitutions have not been established and can change moisture, binding and texture.

Storage

Refrigerate promptly in covered containers for up to 3 days or freeze for up to 1 month. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.

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