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
Scale
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.
