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
Scale
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.
