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Cauliflower Gratin is an easy side dish you're sure to love! This Cheesy Broccoli Cauliflower Recipe is absolutely delicious. Be sure to add Cauliflower Broccoli au Gratin to your holiday table!

Cheesy Broccoli and Cauliflower Gratin Recipe

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 326kcal
Cauliflower Gratin is an easy side dish you're sure to love! This Cheesy Broccoli Cauliflower Recipe is absolutely delicious. Be sure to add Cauliflower Broccoli au Gratin to your holiday table!
Print Recipe

Ingredients

For the Bread Topping:

  • 3 slices whole wheat or white sandwich bread a little dry is best (*SEE NOTE)
  • 2 tablespoons butter softened
  • ¼ teaspoon table salt
  • 1/8 teaspoon freshly ground black pepper

For the Cauliflower/Broccoli filling:

  • 1 tablespoon table salt
  • 1 medium head cauliflower about 1½ pounds (**SEE NOTE)
  • 1 head broccoli about 1 pound (**SEE NOTE)
  • 2 tablespoons unsalted butter
  • ¼ yellow onion diced (about 2 tablespoons)
  • 1 clove garlic minced
  • tablespoons all-purpose flour
  • cups heavy cream
  • ¼ cup low-sodium chicken broth or dry white wine
  • 2 pinches freshly grated nutmeg
  • 1 teaspoon dry mustard
  • 1 teaspoon crushed red pepper flakes
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded Sharp Cheddar cheese
  • Kosher salt to taste

Instructions

  • Heat oven to 425°F and set the oven rack to middle position.
  • Spray a 2-quart (11x7) casserole dish with nonstick cooking spray.

For the Bread Topping:

  • Tear each slice of bread into 4 pieces.
  • Place the bread, butter, salt, pepper and herbs in a food processor fitted with the metal blade. Process until coarse crumbs form, about ten 1-second pulses. Set aside.

For the Cauliflower/Broccoli filling:

  • Trim the cauliflower and broccoli into ¾-inch florets. If using broccoli stalks, use only ½-inch of stalk next to the floret.
  • Fill a Dutch oven or stockpot 2/3rds full with water. Add 1-tablespoon salt and bring the water to a boil. Stir the boiling water and add the cauliflower and broccoli. Cook until the vegetables have a slight bite, 3-4 minutes and drain.
  • Heat a large skillet over medium heat. Add butter and cook just until foaming subsides.
  • Add onion and cook until softened and translucent, 2-3 minutes.
  • Add garlic and cook 30 seconds.
  • Sprinkle the flour over the onion/garlic mixture; stir and cook about 1 minute.
  • Reduce the heat to medium-low and whisk in the cream and broth (or wine). While stirring, bring to a boil.
  • Reduce heat to low and add nutmeg, salt, red pepper flakes, dry mustard, and black pepper. Cook (and stir) just until mixture has thickened a little.
  • Add both cheeses and stir until cheese is melted.
  • Remove from the heat and add the cauliflower and broccoli; stir gently to coat the vegetables
  • Transfer cauliflower/broccoli mixture to the prepared dish and sprinkle with the breadcrumb topping.
  • Bake at 425°F for 15-20 minutes or until the sauce bubbles around the edges and the top is golden brown. Serve immediately.
  • Enjoy!

Video

Notes

*Note: If  you prefer, you can use 3/4 cups store bought Italian Bread Crumbs instead of dry bread
**Note: You can also use frozen broccoli and cauliflower. If using, use one bag of each and cook in the microwave according to package instructions. Pat dry before stirring into the cheese sauce. I like the steam fresh kind best.

Nutrition

Calories: 326kcal | Carbohydrates: 15g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 1235mg | Potassium: 533mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1365IU | Vitamin C: 103.5mg | Calcium: 223mg | Iron: 1.3mg