Cauliflower and Broccoli Cheddar Gratin
Transform your dinner table with this irresistible Cauliflower and Broccoli Cheddar Gratin, a comforting baked dish that perfectly balances tender vegetables with a creamy, cheesy sauce and a golden, crispy breadcrumb topping. Blanched cauliflower and broccoli florets are nestled in a rich, velvety combination of sharp cheddar and parmesan cheeses, infused with the tang of Dijon mustard and a hint of garlic. The buttery panko topping adds the perfect crunch for a textural contrast, making each bite deeply satisfying. Ready in under an hour, this easy gratin is ideal for family dinners, potlucks, or holiday feasts. Serve it as a hearty side dish or a vegetarian main course, and watch it quickly become a favorite at your table!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 500 grams Broccoli florets
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
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 and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to make a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 3-4 minutes, stirring constantly, until the mixture thickens.
Remove the saucepan from heat and stir in the shredded cheddar cheese, grated Parmesan, Dijon mustard, salt, black pepper, and garlic powder until smooth.
Spread the blanched cauliflower and broccoli evenly in the prepared baking dish. Pour the cheese sauce over the vegetables, ensuring they are fully covered.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the cheese sauce layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the gratin rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.1 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 511 mg | 39% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 443 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
