If you’re in the mood for a side dish that’s comforting yet vibrant, creamy but never heavy, this Cauliflower and Broccoli Gratin is a true showstopper. It’s everything a cozy night or special family meal deserves—a bubbling bake full of tender florets, a rich cheese sauce, and a golden, crispy topping. This is the dish I reach for when I want even the pickiest eaters to go back for seconds and every bite is layered with flavor and texture. Let’s dive into what makes this Cauliflower and Broccoli Gratin so irresistible!
Ingredients You’ll Need
The beauty of Cauliflower and Broccoli Gratin is that it transforms everyday ingredients into something extraordinary. Each component brings a unique contribution, whether it’s adding silky richness, depth of flavor, or that oh-so-important crunchy finish on top.
- Cauliflower: Fresh florets create a tender, hearty base and soak up the luscious cheese sauce.
- Broccoli: Adds color, vitamins, and a gentle bite that contrasts beautifully with the cauliflower’s mildness.
- Unsalted butter: Lends creaminess to the sauce and ensures the roux starts with a golden flavor foundation.
- All-purpose flour: The thickening agent for our cheese sauce, keeping it smooth and velvety.
- Whole milk: Rich and creamy, it gives the sauce the luxurious texture you want in any good gratin.
- Salt: Essential for bringing all the flavors together.
- Black pepper: Gives the perfect touch of heat and complexity to the sauce.
- Garlic powder: Delivers a savory kick without overpowering the subtle veggies.
- Ground nutmeg: Just a pinch transforms the sauce, lending warmth and depth in each bite.
- Shredded sharp cheddar cheese: For that melty, tangy goodness that binds the dish together.
- Grated Parmesan cheese: Adds nuttiness and helps the topping crisp up gloriously.
- Breadcrumbs: The secret to a golden, crunchy top that makes every forkful exciting.
- Olive oil: Moisten the breadcrumbs so they bake up beautifully crisp, never dry.
How to Make Cauliflower and Broccoli Gratin
Step 1: Prep the Oven and Vegetables
Preheat your oven to 375°F (190°C) and set a large pot of salted water on the stove to boil. Trim your cauliflower and broccoli into bite-sized florets; this ensures even cooking and lots of crispy-edged surface area. Once your water is boiling, add the florets and cook for 3 to 4 minutes—just until they’re fork-tender but still vibrant. Drain promptly and let them sit in the colander for a minute or two, making sure excess moisture can escape. This little step keeps your Cauliflower and Broccoli Gratin perfectly creamy, not watery.
Step 2: Make the Creamy Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about a minute to form a bubbly roux; this is the base for your sauce, bringing richness and that classic gratin texture. Gradually pour in the whole milk, whisking all the while to banish any lumps. In a few short minutes, the mixture will thicken—think of the texture of homemade pudding. Season with salt, pepper, garlic powder, and ground nutmeg. Remove from the heat and stir in your shredded sharp cheddar cheese. The sauce should be smooth, velvety, and a little hard to resist sneaking a taste!
Step 3: Assemble Your Gratin
Lightly grease a 2-quart baking dish. Spread the blanched cauliflower and broccoli evenly in the dish—try to arrange the florets in a way that each scoop will get a bit of both. Pour the hot cheese sauce over the vegetables, gently folding with a spatula to ensure every nook and cranny gets coated. This is where that signature Cauliflower and Broccoli Gratin consistency starts to form.
Step 4: Add the Crunchy Topping
In a small bowl, combine the breadcrumbs, olive oil, and grated Parmesan cheese. Stir until the crumbs are evenly coated and clump together slightly, which means you’ll get amazing texture on top. Sprinkle the mixture in an even layer over the saucy veggies. The olive oil helps the topping brown and turn crisp, delivering a satisfying contrast to the creamy filling.
Step 5: Bake to Perfection
Slide the baking dish into your preheated oven and bake for 20 to 25 minutes. You’re looking for a golden, bubbly surface and a tantalizing fragrance that fills the whole kitchen. When it’s done, let the Cauliflower and Broccoli Gratin cool for 5 minutes before serving. This short rest lets the cheese sauce set just enough to make perfect, scoopable portions.
How to Serve Cauliflower and Broccoli Gratin
Garnishes
Take your Cauliflower and Broccoli Gratin up a notch with a few thoughtful garnishes. Try a sprinkle of chopped fresh parsley for color and herbal brightness, or a dusting of extra Parmesan right before serving to bring out a nutty aroma. For a little heat, a pinch of crushed red pepper flakes does wonders.
Side Dishes
This gratin shines next to roasted chicken, honey-glazed ham, or even a piece of pan-seared salmon. If you’re serving vegetarians, a crisp green salad with a citrus vinaigrette balances the richness beautifully. For holidays, it fits right in among stuffing, cranberry sauce, and classic casseroles, making it a welcome addition to any feast.
Creative Ways to Present
For a modern twist, consider spooning the gratin into individual ramekins for personalized portions at a dinner party. Another idea is to serve the Cauliflower and Broccoli Gratin in a rustic cast-iron skillet or colorful ceramic dish—presentation makes every bite even more inviting and event-worthy.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Cauliflower and Broccoli Gratin to an airtight container and keep it in the refrigerator for up to 3 days. Let the gratin cool fully before refrigerating to maintain both that luscious sauce and the crisp topping. It’s just as tasty the next day and can transform a simple lunch or dinner.
Freezing
Gratins freeze surprisingly well! Let your Cauliflower and Broccoli Gratin cool completely, then wrap the dish tightly in plastic wrap and foil, or use a lidded freezer-safe container. Store for up to 2 months. For best results, freeze before baking, and bake straight from frozen, adding about 10 extra minutes to the cooking time.
Reheating
To reheat, cover the gratin with foil and warm in a 350°F oven for 15 to 20 minutes, or until heated through. If the topping needs crisping, remove the foil for the last five minutes. For individual servings, the microwave works in a pinch, but you may lose a bit of the delicate crunch.
FAQs
Can I use frozen vegetables for Cauliflower and Broccoli Gratin?
Absolutely! Thaw and drain the vegetables very well before assembling your gratin. This ensures the sauce stays creamy instead of watery, and your dish will still have plenty of bite and vibrant flavors.
What cheese alternatives work in this gratin?
While sharp cheddar gives the classic taste, Gruyère or mozzarella are wonderful swaps for a different flavor experience. A mix of cheeses also works—feel free to get creative and use whatever cheeses you most enjoy.
Can I prep Cauliflower and Broccoli Gratin ahead of time?
Yes, assemble the gratin (with the cheese sauce and breadcrumb topping) and refrigerate it, unbaked, up to a day ahead. When you’re ready to serve, bake it straight from the fridge, adding a few extra minutes if needed.
How can I make this dish gluten-free?
Substitute the all-purpose flour with your favorite gluten-free flour blend for the sauce, and use gluten-free breadcrumbs on top. The gratin is just as delicious and completely approachable for gluten-free guests.
Is Cauliflower and Broccoli Gratin vegetarian?
This recipe is naturally vegetarian, provided you use vegetarian cheeses. Double-check ingredient labels to ensure there are no animal rennets in your cheese choices, and you’re set!
Final Thoughts
If you’re craving a cozy, crowd-pleasing favorite, this Cauliflower and Broccoli Gratin deserves a spot on your table. The bubbling cheese, tender veggies, and golden crumb topping are guaranteed to win over veggie skeptics and gratin lovers alike. Give it a try and see just how quickly it becomes part of your family’s comfort food rotation!
Print
Cauliflower and Broccoli Gratin Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy, cheesy goodness of this Cauliflower and Broccoli Gratin. A perfect side dish that’s sure to please everyone at the table!
Ingredients
Cauliflower:
- 1 small head cauliflower, cut into florets
Broccoli:
- 1 small head broccoli, cut into florets
Cheese 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
- 1/8 teaspoon ground nutmeg
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Topping:
- 1/3 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat to 375°F (190°C).
- Prepare the vegetables: Cook cauliflower and broccoli until just tender, then drain.
- Make the cheese sauce: Melt butter, whisk in flour, add milk and seasonings, then stir in cheeses until melted.
- Assemble: Place vegetables in a baking dish, pour cheese sauce over, and toss to coat.
- Add topping: Mix breadcrumbs with olive oil and Parmesan, then sprinkle over the vegetables.
- Bake: Bake for 20-25 minutes until golden and bubbly.
- Serve: Let cool slightly before serving.
Notes
- You can use frozen vegetables—just thaw and drain well before baking.
- Add cooked bacon or diced ham for a heartier dish.
- Swap cheddar with Gruyère or mozzarella for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
