Cauliflower and Broccoli Mornay
Indulge in the creamy, cheesy perfection of Cauliflower and Broccoli Mornay—a comforting side dish or vegetarian main that’s as elegant as it is delicious. This recipe features tender, blanched cauliflower and broccoli florets nestled in a luxurious Mornay sauce made with Gruyère, Cheddar, and Parmesan cheeses, enhanced by a hint of Dijon mustard and ground nutmeg for added depth. Topped with a golden, bubbling crust of breadcrumbs and extra cheese, this bake is a delightful combination of crisp textures and velvety smooth flavors. Ready in under an hour, this versatile dish is perfect for weeknight dinners or special occasions, pairing wonderfully with roasted meats, salads, or enjoyed on its own. Try this Cauliflower and Broccoli Mornay recipe to elevate your next comfort food feast!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 500 grams Broccoli florets
- 50 grams Unsalted butter
- 50 grams All-purpose flour
- 500 milliliters Whole milk
- 100 grams Gruyère cheese, shredded
- 50 grams Cheddar cheese, shredded
- 30 grams Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 50 grams Breadcrumbs (optional, for topping)
Instructions
Preheat the oven to 200°C (180°C fan-forced) or 400°F.
Bring a large pot of salted water to a boil. Add the cauliflower florets and broccoli florets to the boiling water and blanch them for 2–3 minutes until slightly tender but still crisp. Drain them and immediately transfer to a bowl of ice water to stop the cooking process. Drain again 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 form a roux. Do not let it brown.
Gradually add the milk to the roux, whisking constantly to prevent lumps from forming. Cook for 3–5 minutes, stirring regularly, until the sauce thickens and coats the back of a spoon.
Reduce the heat to low. Stir in the Gruyère cheese, Cheddar cheese, and Parmesan cheese, reserving a small handful of Gruyère for topping. Add the Dijon mustard, ground nutmeg, salt, and black pepper. Mix until all the cheese is fully melted and the sauce is smooth.
Place the blanched cauliflower and broccoli into a greased baking dish, arranging them evenly.
Pour the Mornay sauce evenly over the vegetables, ensuring they are well coated.
If desired, sprinkle breadcrumbs and the reserved Gruyère cheese over the top for added texture and flavor.
Bake in the preheated oven for 20–25 minutes or until the top is golden and bubbling.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 43.9 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 2688 mg | 207% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2538 mg | 54% | |
*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.
