Easy Freezer Broccoli & Cauliflower Cheese Sauce – Heat & Serve
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.
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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.