Cauliflower and broccoli gratin

  • 45 mins cooking
  • Serves 6
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Cauliflower and broccoli gratin
  • 1/2 (500g) cauliflower, cut into large florets
  • 400 gram broccoli, cut into large florets
  • 60 gram butter
  • 1/4 cup (35g) plain flour
  • 3 cup (750ml) hot milk
  • 1 cup (120g) coarsely grated cheddar cheese
  • 1/2 cup (35g) stale breadcrumbs
  • 1/2 cup (40g) finely grated parmesan cheese


Cauliflower and broccoli gratin
  • 1
    Preheat oven to 220°C. Grease a shallow 1.75-litre (7-cup) ovenproof dish.
  • 2
    Steam cauliflower and broccoli, separately, until tender; drain.
  • 3
    Meanwhile, melt butter in a large saucepan. Add flour and stir over heat for about 2 minutes or until mixture bubbles and thickens. Gradually stir in milk; continue stirring until sauce boils and thickens. Stir in cheddar and season to taste.
  • 4
    Place cauliflower and broccoli in dish, pour in cheese sauce. Sprinkle with combined breadcrumbs and parmesan. Bake, uncovered, about 20 minutes or until browned lightly.


To prevent excess water leaching into the gratin, steaming is the best method to use for cooking the vegetables.

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