If you are looking for a comforting and delicious way to enjoy your veggies, this Cauliflower and Broccoli Gratin Recipe is an absolute must-try. It combines tender cauliflower and broccoli florets bathed in a creamy, cheesy béchamel sauce, topped with a golden, crunchy breadcrumb crust. This dish is perfect for adding a warm, inviting touch to holiday tables or turning an ordinary weeknight dinner into something special. Rich, flavorful, and satisfying, this gratin celebrates the best of both vegetables in a way that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Cauliflower and Broccoli Gratin Recipe lies in its simple yet essential ingredients. Each component plays a key role in creating the creamy texture, rich flavor, and that irresistible golden finish that makes this dish unforgettable.
- 2 cups cauliflower florets: Tender and slightly nutty, they provide a gentle base for the gratin.
- 2 cups broccoli florets: Adds vibrant color and earthy flavor that complements the cauliflower perfectly.
- 2 tablespoons butter: Essential for creating the roux and adding richness to the sauce.
- 2 tablespoons all-purpose flour: Helps thicken the béchamel into a luscious cheese sauce.
- 1 1/2 cups whole milk: Creates the creamy foundation for the gratin sauce.
- 1/2 teaspoon garlic powder: Infuses a subtle savory depth without overpowering the vegetables.
- 1/4 teaspoon ground nutmeg: Adds a warm, slightly sweet spice that elevates the cheese sauce.
- Salt and black pepper to taste: Balances and enhances all the rich flavors.
- 1 cup shredded sharp cheddar cheese: Brings that signature sharpness and creamy melt that makes the gratin cheesy perfection.
- 1/4 cup grated Parmesan cheese: Adds a nuttier, sharper layer of flavor and helps with browning.
- 1/3 cup breadcrumbs: Provides a crunchy topping that contrasts beautifully with the creamy interior.
- 1 tablespoon olive oil or melted butter: Binds the breadcrumbs together and helps them crisp in the oven.
How to Make Cauliflower and Broccoli Gratin Recipe
Step 1: Prep and Blanch the Veggies
Start by preheating your oven to 400°F to get it ready for baking. Next, bring a large pot of salted water to a boil and blanch the cauliflower and broccoli florets for 2 to 3 minutes. This quick cooking softens the vegetables just enough while keeping them vibrant and firm. After blanching, drain them well so there’s no excess water that could make the gratin soggy.
Step 2: Create the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a roux — this step is key to thickening the sauce and removing any raw flour taste. Gradually pour in the milk while whisking continuously, and keep stirring until the sauce thickens, usually about 4 to 5 minutes. This silky béchamel is the heart of the gratin, rich and smooth with just the right body.
Step 3: Season and Add Cheese
Once your sauce has thickened, stir in garlic powder, ground nutmeg, salt, and black pepper to season it perfectly. Then fold in the sharp cheddar and Parmesan cheeses. Stir until the cheeses melt completely and the sauce becomes silky and cheesy. This combination creates a complex flavor that’s creamy, sharp, and irresistibly comforting.
Step 4: Combine and Layer for Baking
Toss the blanched cauliflower and broccoli into the cheese sauce until every floret is deliciously coated. Transfer everything into a greased baking dish, ensuring even distribution for consistent baking.
Step 5: Prepare the Topping and Bake
Mix the breadcrumbs with olive oil or melted butter until well combined, then sprinkle evenly over the vegetable and cheese mixture. Pop the dish into your preheated oven and bake for 20 to 25 minutes. When the top is bubbling and golden brown, your gratin is ready! Let it rest for 5 minutes to set before serving.
How to Serve Cauliflower and Broccoli Gratin Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a beautiful pop of green while brightening the dish’s flavors. For a little zing, you can add a few crushed red pepper flakes on top for a subtle kick that complements the cheese perfectly.
Side Dishes
This gratin makes a wonderful side to roasted meats like chicken, pork, or even a savory beef roast. Pair it with a crisp green salad or buttered dinner rolls to complete a well-rounded meal full of textures and flavors.
Creative Ways to Present
For a special occasion, consider serving the gratin in individual ramekins, giving each guest their own personal portion with a perfectly crisp top. Alternatively, top with toasted nuts like sliced almonds or pecans before baking for extra crunch and a nutty twist.
Make Ahead and Storage
Storing Leftovers
Any leftover Cauliflower and Broccoli Gratin Recipe can be stored in an airtight container in the refrigerator for up to 3 days. When properly covered, it maintains its creamy texture and flavor beautifully for quick reheats.
Freezing
You can freeze this gratin either before or after baking. Wrap it tightly with plastic wrap and aluminum foil to protect it from freezer burn. Frozen gratin is best enjoyed within 1 to 2 months for optimal taste and texture.
Reheating
Reheat leftovers by placing them in a preheated oven at 350°F until warmed through, about 15 to 20 minutes. This helps preserve the crispy breadcrumb topping while melting the cheese sauce back to creamy perfection. Avoid microwaving to keep the texture just right.
FAQs
Can I use low-fat milk instead of whole milk?
While you can substitute low-fat milk, whole milk is preferred for this Cauliflower and Broccoli Gratin Recipe because it creates a richer, creamier sauce. Using lower-fat milk may result in a thinner sauce and less luxurious texture.
Can this recipe be made dairy-free?
Yes, you can make a dairy-free version by substituting the butter with vegan margarine, using a plant-based milk such as almond or oat milk, and a vegan cheese alternative. Keep in mind the flavor and texture will differ slightly, but it’s still delicious.
Is it possible to add other vegetables?
Absolutely! While cauliflower and broccoli are classic, you can mix in other veggies like cauliflower rice, zucchini, or even roasted carrots to add more color and nutrition. Just adjust blanching times accordingly so everything cooks evenly.
How do I know when the gratin is perfectly cooked?
The gratin is done when the cheese sauce is bubbly around the edges, and the breadcrumb topping has turned a beautiful golden brown. A fork should easily pierce the vegetables, indicating they’re tender but not mushy.
Can I prepare the gratin completely ahead of time?
You can assemble the gratin up to the point of baking and cover it tightly in the refrigerator for up to 24 hours. When ready, simply bake it until hot and golden. This makes it super convenient for holidays or entertaining.
Final Thoughts
This Cauliflower and Broccoli Gratin Recipe is truly a family favorite that brings warmth and comfort to any table. With its cheesy, creamy goodness and satisfying crunch, it’s a perfect way to celebrate vegetables while indulging in something cozy and delicious. I encourage you to give this recipe a try soon and watch it become a go-to side for your meal rotations. You’ll love how easy and rewarding it is to prepare.
Print
Cauliflower and Broccoli Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cauliflower and Broccoli Gratin is a creamy, cheesy baked side dish that combines tender florets with a rich béchamel sauce and a golden breadcrumb topping. It’s a comforting and flavorful way to enjoy your veggies, perfect for holiday tables or cozy weeknight dinners.
Ingredients
Vegetables
- 2 cups cauliflower florets
- 2 cups broccoli florets
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Topping
- 1/3 cup breadcrumbs
- 1 tablespoon olive oil or melted butter
Instructions
- Preheat and blanch: Preheat the oven to 400°F. Bring a large pot of salted water to a boil and blanch the cauliflower and broccoli florets for 2–3 minutes until just tender. Drain well and set aside.
- Make béchamel sauce: In a saucepan, melt butter over medium heat, whisk in flour, and cook for 1–2 minutes to form a roux. Gradually whisk in milk, stirring constantly, and cook until the sauce thickens, about 4–5 minutes. Add garlic powder, nutmeg, salt, and pepper.
- Add cheeses: Stir in shredded cheddar and grated Parmesan cheese into the sauce until melted and smooth.
- Combine and transfer: Mix the cheese sauce with the drained vegetables, then pour the mixture into a greased baking dish.
- Prepare topping: In a small bowl, mix breadcrumbs with olive oil or melted butter. Sprinkle evenly over the top of the vegetable and sauce mixture.
- Bake: Bake in the preheated oven for 20–25 minutes until the gratin is bubbly and the breadcrumb topping is golden brown.
- Rest and serve: Let the gratin rest for 5 minutes before serving to allow it to set and cool slightly.
Notes
- Add a pinch of crushed red pepper flakes for a little heat.
- Swap in Gruyère cheese for a more upscale flavor.
- This dish can be made ahead and reheated before serving.
