Easy Freezer Broccoli & Cauliflower Cheese Sauce – Heat & Serve
Looking for a quick and delicious side dish that’s always ready when you need it? This Easy Freezer Broccoli & Cauliflower Cheese Sauce is the perfect solution! With just a little prep, you can have a creamy, cheesy veggie dish stored in your freezer. It will be ready to heat and serve in minutes.
In this post, I’ll show you how to make a rich and flavorful cheese sauce. It pairs perfectly with broccoli and cauliflower. You’ll learn the best way to freeze it, so it stays fresh and delicious. Plus, tips on reheating it straight from frozen—no extra steps needed!
This is a game-changer for busy weeknights or meal prepping. Whether you’re serving it as a comforting side dish or adding it to meals, this recipe is a must-try!
What You’ll Learn:
✔️ How to make a creamy, homemade cheese sauce
✔️ The best method for freezing broccoli & cauliflower in cheese sauce
✔️ Quick reheating tips for a fuss-free meal
When life gets busy, having quick and easy side dishes ready to go can be a lifesaver. That’s why this freezer-friendly broccoli and cauliflower cheese sauce is a must-have for meal prep.
Why You’ll Love This Recipe
- Super Convenient – Just heat and serve when you’re ready to eat.
- Rich & Creamy – The homemade cheese sauce is smooth, flavorful, and coats the veggies perfectly.
- Great for Meal Prep – Make a big batch and freeze portions for later.
- Family-Friendly – Even picky eaters will love this cheesy vegetable side dish!
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️ Ingredients You’ll Need
For this freezer-friendly dish, you’ll need:
- 1-2 heads broccoli (prepare as much as you like to preserve up)
- 1 head cauliflower (prepare as much as you like to preserve up)
- 50 g butter
- 4 Tbsp plain flour
- ½ tsp stock powder veggie or chicken is best
- 2 cups milk
- 2 cups grated cheese (any flavour is fine)
- salt and pepper to taste
How to Make It
Blanching in the vegetables
- Put a large pot of salted water on the stove top and bring the water to a boil.
- Break down the vegetables into large florets. If you make them too small, they may break up more easily once cooked. Thoroughly wash and set aside.
- Once the water comes to a boil add the vegetables into the pot of boiling water.
- Set the timer for 4 minutes.
- Get another large pot or bowl and fill it with cold water and some ice if you have it. This will be to cool the vegetables down quickly to stop the cooking process.
- Once the timer is up, drain the vegetables and place them into the cold water. Once cooled drain the vegetables again and set aside on the pre-lined baking tray.
The Cheese Sauce
- In a large pot melt the butter on medium to high heat.
- Once melted, add the flour and stir to coat all the butter. Cook for 1 minute, stirring the whole time.
- Add the milk and stir with a whisk to get any lumps out of the sauce.
- Add stock powder and salt and pepper to taste.
- Once the sauce is nice and thick, add the cheese and turn off the heat and stir until melted.
- Set aside to thoroughly cool.
To assemble the dish
- Once the sauce has cooled down, add the vegetables and coat them with the sauce. Be careful to not break up the vegetables too much, just stir lightly to combine.
- Using a pair of tongs take the pieces of coated vegetables out one at a time. Place them onto the silicone-lined tray making sure they don’t touch each other. Spoon any extra cheese sauce over any of the vegetables that may need it. Cover the baking tray and place into the freezer until frozen.
Storage tips and reheating
- Once frozen, place the cheesy frozen veggies and pop them into a freezer-safe bag. Or use a food saver vacuum sealer to store for longer periods. The vegetables will be fine for 3-6 months if stored correctly.
- To reheat the vegetables, add your required amount into a heat-safe dish. You can reheat it in a microwave or an air fryer. You could use your oven if you like. You could also heat large amounts in a slow cooker if you wish. Heating times depend on how much you are heating up. I started with 10 minutes and then topped it with extra cheese and cooked a further 5 minutes.
How to Reheat from Frozen
No need to thaw! Simply place the frozen broccoli and cauliflower cheese mix into a heat-safe dish. Microwave or bake in an air fryer or oven until hot and creamy.
For extra indulgence, sprinkle a little extra cheese on top. Bake for a few minutes for a crispy, cheesy topping!
Other Links and Recipes
To watch me make this in my YouTube video Easy Freezer Broccoli & Cauliflower Cheese Sauce – Heat & Serve!
Pair this delicious side with my Easy Mince and Cheese Pie
Easy Freezer Broccoli & Cauliflower Cheese Sauce – Heat & Serve
Equipment
- 1 tray lined with a silicone mat I didn't try baking paper, but it might work just as well.
Ingredients
- 1-2 heads broccoli prepare as much as you like to preserve up
- 1 head cauliflower prepare as much as you like to preserve up
Cheese sauce
- 50 g butter
- 4 Tbsp plain flour
- ½ tsp stock powder veggie or chicken is best
- 2 cups milk
- 2 cups grated cheese any flavour is fine
- salt and pepper to taste
Instructions
Blanching the vegetables
- Put a large pot of salted water on the stove top and bring the water to a boil.
- Break down the vegetables into large florets. If you make them too small, they may break up more easily once cooked. Thoroughly wash and set aside.
- Once the water comes to a boil add the vegetables into the pot of boiling water.
- Set the timer for 4 minutes.
- Get another large pot or bowl and fill it with cold water and some ice if you have it. This will be to cool the vegetables down quickly to stop the cooking process.
- Once the timer is up, drain the vegetables and place them into the cold water. Once cooled drain the vegetables again and set aside on the pre-lined baking tray.
The cheese sauce
- In a large pot melt the butter on medium to high heat.
- Once melted, add the flour and stir to coat all the butter. Cook for 1 minute, stirring the whole time.
- Add the milk and stir with a whisk to get any lumps out of the sauce.
- Add stock powder and salt and pepper to taste.
- Once the sauce is nice and thick, Add the cheese and turn off the heat and stir until melted.
- Set aside to thoroughly cool.
To assemble the dish
- Once the sauce has cooled down add the vegetables and coat them with the sauce. Be careful to not break up the vegetables too much, just stir lightly to combine.
- Using a pair of tongs take the pieces of sauce-coated vegetables out one at a time and place them onto the silicone-lined tray. Make sure the vegetables don't touch. Spoon any extra cheese sauce over any of the vegetables that may need it.
- Cover the baking tray and place into the freezer until frozen.
Storage tips
- Once frozen place the cheesy frozen veggies and pop them into a freezer-safe bag. Or use a food saver vacuum sealer to store for longer periods. The vegetables will be fine for 3-6 months if stored correctly.
To reheat the vegetables
- Add your required amount into a heat-safe dish. You can reheat in a microwave or an air fryer. You could use your oven or even your slow cooker if you prefer. Heating times depend on how much you are heating up. I started with 10 minutes and then topped it with extra cheese and cooked a further 5 minutes.
Serving Ideas
This cheesy broccoli and cauliflower dish pairs perfectly with:
🥩 Grilled chicken or steak for a hearty meal.
🍗 Roast Meat or ham for a holiday dinner side.
🍝 Pasta or rice for a quick and comforting bowl.
🍞 Crusty bread to soak up that creamy cheese sauce!
Final Tips & Tricks
- Use high-quality cheese – Freshly shredded cheese melts better than pre-packaged shredded cheese.
- Don’t overcook the veggies – They should be tender but still have a bit of bite. You don’t want them to turn mushy when reheated.
- Freeze in portions – This makes it easy to grab just what you need without defrosting the whole batch.
With this Easy Freezer Broccoli & Cauliflower Cheese Sauce, you’ll always have a delicious, comforting side dish on hand. Try it out and let me know how it turns out!
