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!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.

Step 2

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.

Step 3

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.

Step 4

Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 3-4 minutes, stirring constantly, until the mixture thickens.

Step 5

Remove the saucepan from heat and stir in the shredded cheddar cheese, grated Parmesan, Dijon mustard, salt, black pepper, and garlic powder until smooth.

Step 6

Spread the blanched cauliflower and broccoli evenly in the prepared baking dish. Pour the cheese sauce over the vegetables, ensuring they are fully covered.

Step 7

In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the cheese sauce layer.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.

Step 9

Remove from the oven and let the gratin rest for 5 minutes before serving. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	(2151.2g)

Amount per serving	% Daily Value*
Calories	3170.3

Total Fat 240.0g	0%
Saturated Fat 140.5g	0%
Polyunsaturated Fat 1.7g
Cholesterol 687.9mg	0%
Sodium 5509.2mg	0%
Total Carbohydrate 138.6g	0%
Dietary Fiber 24.9g	0%
Total Sugars 42.9g
Protein 125.7g	0%

Vitamin D 262.7IU	0%
Calcium 3040.1mg	0%
Iron 11.8mg	0%
Potassium 2584.7mg	0%

*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.

Source of Calories

Fat: 67.1%

Protein: 15.6%

Carbs: 17.2%