Cheesy Broccoli and Cauliflower Gratin / Bake
Cheesy Broccoli and Cauliflower Gratin / Bake
Ingredients
For the Vegetables
- 1 cauliflower, small head, cored and cut into florets, leaves reserved
- 1 broccoli, small head, cored and cut into florets
- water, for boiling, as needed
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups sharp cheddar cheese, grated, divided
- 1/2 cup Parmesan cheese, grated
For the Crispy Topping and Garnish
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 1 sprig fresh parsley, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch oven-safe baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and reserved cauliflower leaves to the boiling water. Cook for 5 minutes.
⏱️ 5 min - 3
Add the broccoli florets to the same pot with the cauliflower. Continue to boil for an additional 3 minutes, or until both vegetables are tender-crisp.
⏱️ 3 min
- 4
Carefully drain the cooked broccoli and cauliflower in a colander. Allow them to steam dry for a few minutes. Arrange the vegetables evenly in the prepared baking dish, ensuring some of the broccoli stems are sticking up slightly.
⏱️ 5 min
- 5
In a medium saucepan, melt 1/4 cup of unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 2-3 minutes to form a roux. Cook until it smells nutty, like 'warm biscuits', to cook out the raw flour taste.
⏱️ 3 min
- 6
Gradually whisk in the whole milk, about 1/2 cup at a time, ensuring each addition is fully incorporated and smooth before adding more. The sauce will thicken considerably at first, then thin out as more milk is added. Continue whisking until the sauce is thick and smooth.
⏱️ 7 min
- 7
Remove the saucepan from the heat. Stir in the Dijon mustard, Worcestershire sauce, salt, and 1/4 teaspoon of black pepper. Add 1 cup of the grated sharp cheddar cheese and all of the grated Parmesan cheese. Stir until the cheeses are completely melted and the sauce is creamy.
⏱️ 3 min
- 8
Pour the cheese sauce evenly over the arranged broccoli and cauliflower in the baking dish. Sprinkle the remaining 1/2 cup of grated sharp cheddar cheese over the top, along with a little more freshly ground black pepper.
⏱️ 2 min
- 9
Bake the gratin in the preheated oven for 40 minutes, or until it is golden brown, bubbling, and crispy around the edges.
⏱️ 40 min•🌡️ 375
- 10
While the gratin bakes, melt 2 tablespoons of unsalted butter in a small frying pan over medium heat until foaming. Add the panko breadcrumbs and stir continuously until they are golden brown and crispy, about 3-5 minutes. Remove from heat.
⏱️ 5 min
- 11
Once the gratin is out of the oven, immediately sprinkle the golden crispy panko breadcrumbs over the top. Garnish with a sprig of fresh parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Broccoli and Cauliflower Gratin / Bake
Ingredients
For the Vegetables
- 1 cauliflower, small head, cored and cut into florets, leaves reserved
- 1 broccoli, small head, cored and cut into florets
- water, for boiling, as needed
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups sharp cheddar cheese, grated, divided
- 1/2 cup Parmesan cheese, grated
For the Crispy Topping and Garnish
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 1 sprig fresh parsley, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch oven-safe baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and reserved cauliflower leaves to the boiling water. Cook for 5 minutes.
⏱️ 5 min - 3
Add the broccoli florets to the same pot with the cauliflower. Continue to boil for an additional 3 minutes, or until both vegetables are tender-crisp.
⏱️ 3 min - 4
Carefully drain the cooked broccoli and cauliflower in a colander. Allow them to steam dry for a few minutes. Arrange the vegetables evenly in the prepared baking dish, ensuring some of the broccoli stems are sticking up slightly.
⏱️ 5 min - 5
In a medium saucepan, melt 1/4 cup of unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 2-3 minutes to form a roux. Cook until it smells nutty, like 'warm biscuits', to cook out the raw flour taste.
⏱️ 3 min - 6
Gradually whisk in the whole milk, about 1/2 cup at a time, ensuring each addition is fully incorporated and smooth before adding more. The sauce will thicken considerably at first, then thin out as more milk is added. Continue whisking until the sauce is thick and smooth.
⏱️ 7 min - 7
Remove the saucepan from the heat. Stir in the Dijon mustard, Worcestershire sauce, salt, and 1/4 teaspoon of black pepper. Add 1 cup of the grated sharp cheddar cheese and all of the grated Parmesan cheese. Stir until the cheeses are completely melted and the sauce is creamy.
⏱️ 3 min - 8
Pour the cheese sauce evenly over the arranged broccoli and cauliflower in the baking dish. Sprinkle the remaining 1/2 cup of grated sharp cheddar cheese over the top, along with a little more freshly ground black pepper.
⏱️ 2 min - 9
Bake the gratin in the preheated oven for 40 minutes, or until it is golden brown, bubbling, and crispy around the edges.
⏱️ 40 min•🌡️ 375 - 10
While the gratin bakes, melt 2 tablespoons of unsalted butter in a small frying pan over medium heat until foaming. Add the panko breadcrumbs and stir continuously until they are golden brown and crispy, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 11
Once the gratin is out of the oven, immediately sprinkle the golden crispy panko breadcrumbs over the top. Garnish with a sprig of fresh parsley before serving hot.
⏱️ 2 min