Cauliflower and Broccoli au Gratin Recipe

Name: Cauliflower and Broccoli au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large or 2 small heads broccoli, about 1 1/2 pounds; 1 small head cauliflower, leaves removed, about 1 1/2 pounds; 4 tablespoons butter; 5 tablespoons flour; 2 1/2 cups milk; 1/2 cup heavy cream; ⅛ teaspoon freshly grated nutmeg; ⅛ teaspoon cayenne pepper; Salt to taste if desired; Freshly ground pepper to taste; 1 egg yolk; 2 cups grated white cheese such as Vermont Cheddar, Gruyere or Swiss

Servings: persons

1 large or 2 small heads broccoli, about 1 1/2 pounds
1 small head cauliflower, leaves removed, about 1 1/2 pounds
4 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
1/2 cup heavy cream
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
Salt to taste if desired
Freshly ground pepper to taste
1 egg yolk
2 cups grated white cheese such as Vermont Cheddar, Gruyere or Swiss

1
Preheat oven to 400 degrees.
2
Cut or pull florettes from broccoli stem or stems.
3
Each should be about 2 inches or slightly less in height.
4
There should be about 6 cups.
5
Cut cauliflower into equal-size florettes.
6
There should be about 6 cups.
7
Bring enough water to the boil to cover broccoli when added.
8
Cook until tender but still resilient to the bite, about three minutes.
9
Remove broccoli with slotted spoon and set aside in strainer.
10
Add cauliflower to the boiling water and cook 7 minutes until tender but resilient to the bite.
11
Remove cauliflower but reserve one-half cup of the cooking liquid.
12
Melt butter in saucepan and add flour, stirring with wire whisk.
13
When blended add milk, cream and reserved cooking liquid, stirring rapidly with the whisk.
14
When thickened and smooth add nutmeg, cayenne, salt and pepper.
15
Remove from heat and beat in egg yolk and 1/2 cup cheese.
16
Select baking dish large enough to hold broccoli and cauliflower pieces compactly in one layer (a dish 15 by 10 1/2 by 2 1/2 inches is ideal).
17
Arrange broccoli and cauliflower pieces alternately for color.
18
Spoon cheese sauce over all.
19
Sprinkle with remaining cheese.
20
Place on middle shelf of oven and bake 20 minutes or until golden brown on top.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large or 2 small heads broccoli, about 1 1/2 pounds, 1 small head cauliflower, leaves removed, about 1 1/2 pounds, 4 tablespoons butter, 5 tablespoons flour, and more.

Yes, Cauliflower and Broccoli au Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower and Broccoli au Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions