If you’re craving a comforting, soul-satisfying vegetable dish with creamy, cheesy goodness, you absolutely must try this Cauliflower and Broccoli Gratin Recipe. Picture tender florets of cauliflower and broccoli enveloped in a luscious sauce made from sharp cheddar and nutty Parmesan, all baked until bubbling and golden on top. This dish strikes the perfect balance between indulgence and nourishment, turning humble veggies into an irresistible centerpiece for any meal. Whether you’re serving it for a cozy family dinner or a festive gathering, this gratin will quickly become your go-to recipe for elevating simple ingredients into something truly special.
Ingredients You’ll Need
Nothing fancy here—just a handful of basic ingredients that work in harmony to create amazing flavor and texture. Each one plays an important role, from building the creamy sauce to adding a satisfying crunch on top.
- Cauliflower florets (2 cups): Provides a tender, slightly nutty base with great texture contrast.
- Broccoli florets (2 cups): Adds vibrant color and a bit of earthiness that balances the creaminess.
- Unsalted butter (2 tablespoons): Creates a rich foundation for the roux that thickens the sauce perfectly.
- All-purpose flour (2 tablespoons): Works with butter to give the sauce its silky consistency.
- Whole milk (1 1/2 cups): Adds creaminess without overpowering the flavors.
- Heavy cream (1/2 cup): Boosts richness and gives the gratin a truly decadent texture.
- Dijon mustard (1 teaspoon): A subtle tang that lifts and brightens the cheesy sauce.
- Garlic powder (1/2 teaspoon): Infuses a gentle warmth that enhances the overall flavor.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Essential seasonings that bring out the natural flavors.
- Nutmeg (1/4 teaspoon, optional): Adds a cozy hint of spice that pairs wonderfully with creamy cheese sauces.
- Shredded sharp cheddar cheese (1 cup): Gives the gratin its bold, cheesy heart and a slightly tangy edge.
- Grated Parmesan cheese (1/4 cup): Offers a nutty, salty topping that crisps beautifully in the oven.
- Breadcrumbs (1/2 cup): Create that irresistible crispy crust everyone loves on a gratin.
- Olive oil (1 tablespoon): Helps brown the breadcrumbs to golden perfection.
How to Make Cauliflower and Broccoli Gratin Recipe
Step 1: Prepare the Veggies
Start by bringing a large pot of salted water to a boil. Add the cauliflower and broccoli florets and cook them for just 3 to 4 minutes until they’re tender but still hold a little bite. Drain them thoroughly so the sauce doesn’t get watery. This step ensures your veggies cook evenly later in the oven without becoming mushy.
Step 2: Make the Creamy Cheese 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 kills off the raw flour taste and helps thicken your sauce. Slowly add the milk and cream, whisking constantly to avoid lumps, and cook until the mixture thickens, about 4 to 5 minutes. Stir in Dijon mustard, garlic powder, salt, black pepper, and nutmeg if you’re using it—it adds a subtle warmth that’s hard to resist.
Step 3: Combine Veggies and Cheese Sauce
Remove your sauce from the heat and stir in the sharp cheddar cheese until it’s melted and velvety smooth. Gently fold in the drained cauliflower and broccoli, making sure every floret is coated in that dreamy cheesy goodness.
Step 4: Assemble the Gratin
Transfer the cheesy vegetable mixture to a lightly greased 9×9-inch baking dish, spreading it evenly. In a small bowl, combine the breadcrumbs with olive oil and Parmesan cheese, mixing well so the crumbs are coated and flavorful. Sprinkle this topping generously over the gratin—this is what will give you that golden, crispy crust.
Step 5: Bake to Perfection
Pop your baking dish in the oven preheated to 400°F (200°C) and bake for 20 to 25 minutes. You’re looking for a bubbling sauce underneath with a beautifully browned, crunchy topping. Let it rest for a few minutes before serving to allow the gratin to set slightly for the best texture.
How to Serve Cauliflower and Broccoli Gratin Recipe
Garnishes
Fresh herbs like chopped parsley or chives sprinkled on top add a burst of color and brightness that cuts through the richness, making every bite feel fresh and inviting.
Side Dishes
This gratin shines perfectly as a side to roasted meats, like herb-crusted chicken or juicy pork tenderloin. It’s equally at home on a holiday table alongside glazed ham and cranberry sauce. For a lighter meal, pair it with a crisp green salad tossed in lemon vinaigrette to balance the creamy texture.
Creative Ways to Present
Try baking individual portions in ramekins for an elegant look that’s perfect for dinner parties. You can also add a touch of pesto swirled into the cheese sauce or sprinkle toasted nuts like pine nuts or chopped walnuts over the breadcrumb topping for a delightful crunch and nutty dimension.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your leftover Cauliflower and Broccoli Gratin Recipe with foil or plastic wrap and store it in the fridge for up to 3 days. It reheats wonderfully, so you can enjoy all those comforting flavors even on busy weeknights.
Freezing
This gratin freezes well if you want to prepare it in advance. Freeze it uncovered for a couple of hours to firm up, then wrap tightly in foil and plastic wrap or place in an airtight container. It will keep in the freezer for up to 2 months. To enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) until warmed through and bubbly again—about 20 minutes. To revive the crispy topping, finish with a quick broil for a minute or two, watching closely to avoid burning.
FAQs
Can I use frozen cauliflower and broccoli for this gratin?
Absolutely! Just make sure to thaw and drain them well to avoid excess water in your sauce. Frozen veggies are a convenient shortcut that still yield delicious results.
Is there a way to make this gratin gluten-free?
Yes, you can swap the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. The texture might be slightly different, but the flavor will still be amazing.
Can I substitute other cheeses in this recipe?
Definitely! Gruyère or fontina make excellent alternatives to cheddar, lending a more mellow, nutty richness. Mixing cheeses can also add depth to the sauce.
How can I make this recipe vegan?
Try using dairy-free milk and cream alternatives, vegan butter, and plant-based cheeses. Nutritional yeast can add cheesy flavor, though the texture and taste will differ from the classic version.
Can I prepare this recipe ahead of time before baking?
Yes, you can assemble the gratin completely and refrigerate it, covered, for up to 24 hours before baking. Just add a few extra minutes to the baking time since it will start cold.
Final Thoughts
This Cauliflower and Broccoli Gratin Recipe is like a warm hug on a plate—comforting, tasty, and surprisingly easy to make. It transforms everyday veggies into something truly memorable with its creamy sauce and crisp topping. I hope you give this recipe a try soon; it’s perfect for family meals, special occasions, or whenever you want to treat yourself and your loved ones to something deliciously satisfying. Happy cooking!
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: French-American
- Diet: Vegetarian
Description
A creamy and cheesy cauliflower and broccoli gratin baked to golden perfection, combining tender florets in a rich cheddar-infused white sauce topped with crispy Parmesan breadcrumbs. Perfect as a comforting vegetarian side dish for holiday meals or everyday dinners.
Ingredients
Vegetables
- 2 cups cauliflower florets
- 2 cups broccoli florets
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 cup shredded sharp cheddar cheese
Topping
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat and prepare dish: Preheat the oven to 400°F (200°C). Lightly grease a 9×9-inch baking dish to prevent sticking and ensure easy serving.
- Blanch the vegetables: Bring a large pot of salted water to a boil. Add cauliflower and broccoli florets and cook for 3–4 minutes until just tender but still crisp. Drain well to remove excess moisture and set aside.
- Make the cheese sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux, which will thicken the sauce. Slowly add the milk and heavy cream while whisking continuously until the sauce thickens, about 4–5 minutes. Stir in Dijon mustard, garlic powder, salt, black pepper, and nutmeg if using to add depth of flavor.
- Add cheese and mix vegetables: Remove the sauce from heat and stir in the shredded sharp cheddar cheese until melted and smooth. Incorporate the drained cauliflower and broccoli florets into the cheese sauce, coating them evenly.
- Assemble gratin: Transfer the cheesy vegetable mixture into the prepared baking dish and spread evenly. In a small bowl, combine breadcrumbs with olive oil and grated Parmesan cheese, then sprinkle this mixture evenly over the top to create a crunchy golden crust.
- Bake to finish: Bake uncovered in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbly. Remove from the oven and let cool slightly before serving to allow the gratin to set.
Notes
- If fresh cauliflower and broccoli are unavailable, frozen vegetables can be used; just thaw and drain thoroughly before cooking.
- To elevate the dish, substitute sharp cheddar cheese with Gruyère or fontina for a more gourmet flavor.
- For a gluten-free version, replace all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.
