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
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 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.
