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Broccoli Manchego Bake

Serves - 4 | Prep time - 15 mins | Cooking time - 30 mins

My Broccoli Manchego Bake is a must have at the Christmas Dinner table as a wonderfully rich and comforting alternative to the usual boiled broccoli! Try adding blended cashew and nutritional yeast in place of the cheese if you're dairy free. Tash x


1 very large broccoli or two small heads

25g olive oil

25g white gluten free flour

300ml rice milk (or dairy free milk)

1 tsp grated nutmeg

¼  tsp salt

¼ tsp black pepper

130g Manchego

50g Manchego



  1. Pre-heat oven to 175 degrees fan
  2. Cut the broccoli florets and blanch in very salty water for 2 minutes then run under cold water.
  3. On a low heat, melt the oil and slowly add the flour and whisk to make a roux.
  4. Gradually add a quarter of the milk to make a paste.
  5. Add the remainder of the milk and stir in the salt, pepper and nutmeg.
  6. Whisk over a medium heat until the sauce starts to thicken. This will take 3-4 minutes.
  7. Grate the goats cheese and add into the white sauce and stir until melted and thick. The sauce will leave a trail when you lift the spoon when cooked. Then take off the heat.
  8. Transfer the broccoli to an oven dish, pour over the sauce and sprinkle the rest of the cheese over the top.
  9. Bake for 20-25 minutes till golden over the top.

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