The magic of this Cauliflower and Broccoli Gratin lies in its ability to transform humble vegetables into a luxurious and comforting dish. The tender florets are enveloped in a rich, velvety cheese sauce, punctuated by the subtle warmth of garlic and onion, and elevated by a crisp, golden breadcrumb topping. As the gratin bakes, the cheese melds with the vegetables, creating pockets of gooey goodness that burst with flavor in every bite. This dish is a perfect side for any meal, yet hearty enough to stand on its own as a satisfying vegetarian main course. The contrast between the creamy sauce and the crunchy topping ensures that every forkful is a delightful balance of textures and tastes, making it a crowd-pleaser for any occasion.
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 1 medium head of broccoli, cut into florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Blanch the Vegetables: Bring a large pot of salted water to a boil. Add the cauliflower florets and broccoli florets to the boiling water and blanch for 3-4 minutes, until they are just tender but still crisp. Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
- Make the Cheese Sauce: In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the flour, whisking continuously to form a smooth paste (roux). Cook the roux for 1-2 minutes, ensuring it doesn’t brown. Gradually add the milk, whisking constantly to avoid lumps. Continue to cook the sauce, stirring, until it thickens and coats the back of a spoon, about 5-7 minutes.
- Season the Sauce: Remove the saucepan from the heat and stir in the shredded cheddar cheese, grated Parmesan, garlic powder, onion powder, salt, pepper, and nutmeg (if using). Stir until the cheeses have melted and the sauce is smooth and creamy.
- Assemble the Gratin: Spread the blanched cauliflower and broccoli evenly in the prepared baking dish. Pour the cheese sauce over the vegetables, making sure to coat them thoroughly.
- Prepare the Topping: In a small bowl, combine the panko breadcrumbs and olive oil. Mix until the breadcrumbs are evenly coated. Sprinkle the breadcrumb mixture evenly over the cheese-covered vegetables.
- Bake the Gratin: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese sauce is bubbling around the edges.
- Garnish and Serve: Remove the gratin from the oven and allow it to cool for a few minutes. Garnish with chopped fresh parsley before serving.
