Cauliflower and Broccoli Gratin Recipe
If you are looking for a dish that hugs you with comfort and delivers a delightful veggie-packed punch, this Cauliflower and Broccoli Gratin Recipe is an absolute must-try. It combines tender blanched cauliflower and broccoli florets enveloped in a luxuriously creamy, cheesy sauce, all topped with a golden, crunchy breadcrumb crust. This recipe brings warmth and color to the table, making vegetables irresistibly delicious whether you’re serving it as a side or a cozy main. Trust me, once you try this gratin, it will quickly become a beloved staple in your kitchen rotation.
Ingredients You’ll Need
Nothing fancy here, just simple ingredients that play perfectly together to create layers of flavor and texture. Each element has a role: from the fresh veggies providing vibrant color and nutrition, to the rich cheeses and buttery crust delivering indulgence and crunch.
- Cauliflower florets, 2 cups: Provides tender, mild-flavored bites that soak up the sauce beautifully.
- Broccoli florets, 2 cups: Adds lovely green color and a bit of earthiness for balance.
- Unsalted butter, 2 tablespoons: For making the roux base that thickens the cheese sauce.
- All-purpose flour, 2 tablespoons: Essential for creating that creamy béchamel consistency.
- Whole milk, 1 1/2 cups: The liquid that transforms the roux into a luscious sauce.
- Salt, 1/2 teaspoon: Enhances all the flavors without overwhelming.
- Black pepper, 1/4 teaspoon: Adds a gentle warmth to the sauce.
- Garlic powder, 1/4 teaspoon: Brings subtle depth and aromatic charm.
- Ground nutmeg, 1/4 teaspoon (optional): A classic gratin touch that adds warmth and complexity.
- Shredded sharp cheddar cheese, 1 cup: Melts into a gooey, tangy goodness that’s essential for that rich cheesy flavor.
- Grated Parmesan cheese, 1/4 cup: Mixed into breadcrumbs for an extra savory crunch on top.
- Breadcrumbs, 1/3 cup: Creates the coveted crispy topping that contrasts the creamy interior.
- Olive oil, 1 tablespoon: Tossed with the breadcrumbs to ensure golden, crispy perfection.
How to Make Cauliflower and Broccoli Gratin Recipe
Step 1: Prepare the Vegetables
Start by bringing a large pot of salted water to a boil, then blanch the cauliflower and broccoli florets for roughly 3 to 4 minutes. This quick cooking helps preserve their vibrant color and keeps them tender yet firm. Afterward, drain well and set aside so they’re ready to soak up all that cheesy goodness in the next steps.
Step 2: Make the Cheese Sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the flour, cooking it for about 1 to 2 minutes to form a smooth roux without browning. Slowly whisk in the whole milk and stir constantly until the sauce thickens into a silky, creamy texture after about 5 to 7 minutes. Season it perfectly with salt, black pepper, garlic powder, and a touch of nutmeg for that classic gratin warmth. Finally, remove from heat and stir in the sharp cheddar cheese until it melts into a velvety sauce that clings beautifully to the veggies.
Step 3: Assemble the Gratin
Generously grease a 9×9-inch baking dish, then add the blanched cauliflower and broccoli. Pour the luscious cheese sauce over the vegetables and gently mix to ensure everything is evenly coated. This step is where the magic begins, as every bite will be bursting with creamy, cheesy flavor.
Step 4: Add the Breadcrumb Topping and Bake
In a small bowl, toss the breadcrumbs with olive oil and grated Parmesan cheese to guarantee a golden, savory crust. Sprinkle this mixture evenly on top of the gratin. Bake in a preheated 375°F (190°C) oven for about 20 to 25 minutes, until the top is bubbly and perfectly golden brown. Let it sit for a few minutes before serving so the flavors settle and the gratin firms up just enough.
How to Serve Cauliflower and Broccoli Gratin Recipe
Garnishes
To elevate your Cauliflower and Broccoli Gratin Recipe, sprinkle freshly chopped parsley or chives over the top just before serving. These fresh herbs add a pop of green color and a subtle brightness that balances the richness of the cheese sauce.
Side Dishes
This gratin pairs wonderfully with roasted meats like chicken, pork, or beef for a hearty meal. For a vegetarian option, serve alongside a crisp green salad with a tangy vinaigrette to add refreshing contrast, or enjoy it as a comforting main dish with some crusty bread to round out the meal.
Creative Ways to Present
Try scooping the gratin into individual ramekins for an elegant presentation perfect for dinner parties or holiday gatherings. Alternatively, layering it in a trifle dish with some toasted nuts or crispy bacon crumbles adds exciting textures and turns the dish into a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Your Cauliflower and Broccoli Gratin Recipe leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more, making for fantastic next-day enjoyment.
Freezing
This gratin freezes beautifully. Simply cover it tightly with plastic wrap and aluminum foil or transfer to a freezer-safe container. Freeze for up to 2 months. To defrost, move it to the refrigerator overnight before reheating.
Reheating
Reheat leftover gratin in a warm oven at 350°F (175°C) for 15 to 20 minutes until heated through and the crust crisps up again. Avoid using the microwave if you want to preserve the crunchy topping and creamy texture.
FAQs
Can I use other cheeses for this gratin?
Absolutely! While sharp cheddar and Parmesan create a classic flavor, feel free to experiment with Gruyère, Fontina, or even mozzarella for different textures and tastes. Just make sure the cheese melts well.
Is the Cauliflower and Broccoli Gratin Recipe gluten-free?
It is not gluten-free as written, since it uses all-purpose flour and regular breadcrumbs. However, you can substitute with gluten-free flour and gluten-free breadcrumbs to make a gluten-friendly version without sacrificing flavor.
How do I know when the gratin is done baking?
Look for a bubbly sauce around the edges and a golden brown, crispy breadcrumb topping. The vegetables underneath will already be tender from blanching, so the baking mostly ensures the cheese sauce bubbles perfectly and the crust crisps up.
Can I add other vegetables to this gratin?
Yes! Feel free to toss in steamed or blanched carrots, peas, or even spinach for added color and nutrition. Just be mindful of cooking times and moisture content so your gratin stays creamy and not soggy.
Is this gratin suitable for meal prepping?
Definitely. It holds up well in the fridge and can be portioned out for lunches or dinners throughout the week. Just reheat gently to keep that comforting, cheesy texture intact.
Final Thoughts
There is something truly heartwarming about a well-made Cauliflower and Broccoli Gratin Recipe — it invites you back to the table for seconds (and maybe thirds). Whether you’re cooking for a family dinner or bringing a dish to share with friends, this gratin delivers both comfort and elegance with every bite. So grab those fresh veggies, turn on your oven, and get ready to fall in love with this creamy, cheesy, crunchy masterpiece.
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Cauliflower and Broccoli Gratin Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and cheesy cauliflower and broccoli gratin baked to golden perfection. This French-inspired side dish combines tender blanched vegetables with a rich cheese sauce, topped with a crispy Parmesan breadcrumb crust, making it a comforting addition to any meal.
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 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup shredded sharp cheddar cheese
Topping
- 1/4 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat oven and blanch vegetables: Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the cauliflower and broccoli florets and blanch for 3–4 minutes until just tender. Drain well and set aside.
- Prepare cheese sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk and cook, stirring frequently, until the sauce thickens, about 5–7 minutes.
- Season and add cheese: Stir in salt, pepper, garlic powder, and nutmeg if using. Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
- Combine vegetables and sauce: Add the blanched cauliflower and broccoli to a greased 9×9-inch baking dish. Pour the cheese sauce over the vegetables and gently mix to coat them evenly.
- Prepare breadcrumb topping: In a small bowl, toss breadcrumbs with olive oil and grated Parmesan cheese until combined. Sprinkle this mixture evenly over the top of the gratin.
- Bake the gratin: Bake in the preheated oven for 20–25 minutes or until the gratin is bubbly and the topping is golden brown and crispy.
- Cool and serve: Remove from the oven and let cool slightly before serving to allow the sauce to set for a perfect texture.
Notes
- For a more decadent flavor, substitute Gruyère or fontina cheese for the cheddar.
- To make a gluten-free version, use gluten-free flour and gluten-free breadcrumbs.
- This gratin pairs well as a side for roasted meats or can be served as a cozy vegetarian main dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-Inspired
