Go Back

Creamy Broccoli and Cauliflower

A rich and velvety creamy vegetable dish made with broccoli and cauliflower, perfect as a side or main course for the whole family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Comfort Food
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables
  • 900 grams 900 grams of broccoli, cut into florets
  • 450 grams 450 grams of cauliflower, cut into florets
  • 1 unit 1 onion, chopped
  • 1 unit 1 carrot, diced
  • 1 unit 1 bell pepper, diced
Liquids
  • 5 cups 5 cups of milk (or almond milk for a dairy-free option)
Seasoning
  • Salt, to taste
  • Oil or butter for sautéing

Method
 

Preparation
  1. Start by washing the broccoli and cauliflower thoroughly. Cut them into uniform florets to ensure they cook evenly.
Cooking
  1. In a large pot over medium heat, add a splash of oil or butter. Add the chopped onion, diced carrot, and bell pepper. Cook for about 5-7 minutes until the onion is soft and translucent, stirring occasionally.
  2. Incorporate the broccoli and cauliflower florets into the pot with the aromatics. Stir well and pour in the milk. Season with salt and bring to a gentle simmer.
  3. Allow the mixture to simmer for about 15-20 minutes, or until the broccoli and cauliflower are tender yet still have a slight bite.
  4. Carefully use an immersion blender to puree the mixture until smooth.
  5. Taste and adjust seasoning with more salt if necessary. If you prefer a thinner texture, stir in a little more milk.
Serving
  1. Serve warm, garnished with freshly cracked black pepper or a drizzle of good olive oil.

Notes

This dish can be made ahead of time and reheated; the flavors deepen after a day in the fridge. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.