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
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 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.
