If you are craving a cozy, cheesy vegetable dish that brings both comfort and flair to your table, this Cauliflower and Broccoli Gratin Recipe is going to be your new favorite. It’s the perfect marriage of tender cauliflower and broccoli florets enveloped in a luscious, velvety cheese sauce, all topped with a golden, crispy breadcrumb crust. Every spoonful bursts with rich flavors and delightful textures, making it an irresistible side or even a starring vegetarian main. Whether you’re serving it for a family dinner or impressing guests, this gratin strikes the perfect balance of simplicity and indulgence.
Ingredients You’ll Need
Every ingredient in this Cauliflower and Broccoli Gratin Recipe plays a vital role in crafting its irresistible taste and texture – from the fresh vegetables to the rich cheeses and crispy topping. Here’s a list that will make your cooking experience smooth and rewarding.
- 2 cups cauliflower florets: Choose firm, fresh florets for a tender yet slightly crisp texture after blanching.
- 2 cups broccoli florets: Provides color contrast and a fresh, slightly bitter bite that pairs beautifully with cheese.
- 2 tablespoons butter: Creates the base for the roux, adding richness to the cheese sauce.
- 2 tablespoons all-purpose flour: Thickens the sauce to a creamy consistency without lumps.
- 1 1/2 cups whole milk: Adds creaminess and balances the cheese’s sharpness.
- 1/2 cup heavy cream: Enhances the sauce’s silky texture and indulgence factor.
- 1 1/2 cups shredded sharp cheddar cheese: Delivers bold, tangy flavor that’s essential for any gratin.
- 1/2 cup grated Parmesan cheese: Adds a nutty, salty punch and pairs perfectly with cheddar.
- 1/2 teaspoon garlic powder: Infuses gentle aromatic depth without overpowering the dish.
- 1/4 teaspoon ground nutmeg (optional): A subtle warm spice that elevates the creamy sauce beautifully.
- Salt and pepper to taste: Essential seasonings to bring out all the flavors.
- 1/3 cup breadcrumbs: Creates the delightfully crisp topping that’s signature to any gratin.
- 1 tablespoon olive oil: Helps the breadcrumbs brown evenly for irresistible crunch.
- Chopped parsley for garnish (optional): Adds a pop of fresh color and a hint of herbal brightness.
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. Blanch your cauliflower and broccoli florets for 3 to 4 minutes until they are just tender but still hold their shape. This step ensures the vegetables will be cooked perfectly in the oven without becoming mushy. Once done, drain them well and set aside.
Step 2: Make the Cheese Sauce
In a medium saucepan over medium heat, melt the butter thoroughly. Whisk in the flour and let it cook for about a minute to form a roux – this will thicken the sauce later. Slowly pour in the whole milk and heavy cream, whisking constantly until the mixture becomes smooth and slightly thickened, roughly 4 to 5 minutes. Stir in garlic powder, optional nutmeg, and salt and pepper to your taste. Now, add the shredded sharp cheddar cheese and half of the Parmesan cheese, stirring until the sauce becomes rich, smooth, and irresistibly cheesy.
Step 3: Assemble the Gratin
Grease a 9×13-inch baking dish to prevent sticking. Spread the blanched cauliflower and broccoli evenly in the dish to ensure every bite has a balance of these beautiful vegetables. Pour the cheese sauce over and gently toss to coat all the pieces in creamy goodness.
Step 4: Prepare and Add Topping
In a small bowl, mix the breadcrumbs with the remaining Parmesan and olive oil. This simple but critical step guarantees the topping will bake to a golden, crunchy perfection that contrasts the creamy vegetables beneath. Sprinkle this mixture evenly over your gratin before moving on to baking.
Step 5: Bake to Perfection
Place the dish in your preheated oven at 400 degrees Fahrenheit and bake for 20 to 25 minutes. You’ll want to see a bubbly, golden crust that invites you to dig in. After taking it out, let it cool slightly—this will help everything set nicely and make serving easier.
How to Serve Cauliflower and Broccoli Gratin Recipe
Garnishes
Adding a sprinkle of fresh chopped parsley not only brightens the dish visually but also adds a lovely fresh herbal note that complements the rich cheese sauce wonderfully. Feel free to add a few extra shavings of Parmesan on top for that extra cheesy pop.
Side Dishes
This gratin shines beautifully alongside roasted meats like chicken or ham, making for a comforting and balanced meal. It also pairs wonderfully with a crisp green salad to cut through the richness, bringing freshness and texture to your plate.
Creative Ways to Present
For fun, try serving the gratin in individual ramekins—this makes it feel extra special and is perfect for dinner parties. You can also mix in a handful of toasted nuts like walnuts or pecans on top for an added crunch and nutty flavor twist.
Make Ahead and Storage
Storing Leftovers
Leftover Cauliflower and Broccoli Gratin Recipe keeps beautifully in an airtight container in the refrigerator for 3 to 4 days. Simply cover it tightly to maintain moisture and prevent the topping from softening too much.
Freezing
You can freeze this gratin before baking by assembling it in a freezer-safe dish and wrapping it well. When you’re ready to enjoy, bake it directly from frozen, adding extra baking time until it’s bubbly and golden on top.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through and crispy again, about 15 to 20 minutes. Avoid the microwave if possible to preserve that irresistible crunchy topping.
FAQs
Can I use other cheeses instead of cheddar and Parmesan?
Absolutely! While cheddar and Parmesan give this gratin its classic flavor and texture, feel free to experiment with Gruyère, Fontina, or even a creamy mozzarella. Just make sure the cheese melts well and complements the vegetables.
Is it necessary to blanch the vegetables first?
Yes, blanching helps to soften the cauliflower and broccoli just enough so they bake perfectly without becoming mushy. It also helps preserve their vibrant color and removes any raw bitterness.
Can I make this recipe vegan or dairy-free?
To make a vegan version, substitute butter with a plant-based alternative, replace the milk and cream with unsweetened almond or oat milk, and use dairy-free cheese. Adjust seasonings to taste for the best flavor.
What can I add to make this dish more filling?
For a heartier gratin, try mixing in cooked quinoa, toasted breadcrumbs mixed with nuts, or even some sautéed mushrooms or caramelized onions for extra texture and depth.
How do I get a crispier topping?
Ensure you toss the breadcrumbs with olive oil or melted butter before sprinkling on top. You can also broil the gratin for the last couple of minutes of baking, but watch carefully to avoid burning.
Final Thoughts
This Cauliflower and Broccoli Gratin Recipe is a true celebration of comfort food done right—creamy, cheesy, and wonderfully textured. I wholeheartedly encourage you to try it out, whether to brighten up a weeknight dinner or to bring warmth and joy to your holiday table. Once you’ve tasted this gratin, it will be hard to resist making it again and again!
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
This Cauliflower and Broccoli Gratin is a comforting and cheesy vegetable casserole featuring tender blanched florets smothered in a creamy cheddar and Parmesan sauce, topped with a golden, crunchy breadcrumb crust. Perfect as a delicious vegetarian side dish, it combines classic French-American flavors with simple, wholesome ingredients.
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 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper to taste
Topping
- 1/3 cup breadcrumbs
- 1 tablespoon olive oil
- Remaining Parmesan cheese (about 1/4 cup)
Garnish
- Chopped parsley (optional)
Instructions
- Preheat Oven and Blanch Vegetables: Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil. Add the cauliflower and broccoli florets and blanch them for 3 to 4 minutes until they are just tender. Drain the vegetables well and set them aside.
- Prepare the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour to create a roux and cook it for about 1 minute. Slowly pour in the whole milk and heavy cream, whisking continuously to avoid lumps. Cook the mixture for 4 to 5 minutes until it has thickened slightly. Stir in garlic powder, nutmeg if using, salt, and pepper to season. Add the shredded sharp cheddar cheese and half of the grated Parmesan cheese, stirring until melted and smooth.
- Assemble the Gratin: Grease a 9×13-inch baking dish. Spread the blanched cauliflower and broccoli evenly in the dish. Pour the cheese sauce over the vegetables, then gently toss to coat everything well with the sauce.
- Prepare and Add Topping: In a small bowl, combine the breadcrumbs with olive oil and the remaining Parmesan cheese. Sprinkle this mixture evenly over the top of the gratin to create a crunchy crust.
- Bake the Gratin: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
- Serve: Remove the gratin from the oven and let it cool slightly before serving. Garnish with chopped parsley if desired for a fresh finish.
Notes
- You can prepare this dish ahead of time and refrigerate it before baking to save time on serving day.
- For an extra crunchy topping, try mixing crushed crackers into the breadcrumb mixture.
- If you prefer a lighter version, substitute whole milk and heavy cream with reduced-fat versions, but the texture will be less creamy.
- Make sure not to overcook the vegetables during blanching; they should be tender but still hold their shape as they will cook further in the oven.
