Cauliflower and broccoli gratin

Who doesn't love this cheesy vegie side dish? Great with roast dinners, and a clever way to make otherwise boring vegetables tastier for kids.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Cauliflower and broccoli gratin
  • 1/2 cauliflower, trimmed and cut into florets
  • 1 head broccoli, trimmed and cut into florets
  • 80 gram butter
  • 1/3 cup (50g) plain flour
  • 2 cup (500ml) milk, warmed
  • 1 cup (120g) grated tasty cheese
  • 1/2 cup (40g) grated parmesan
  • 1/2 cup (35g) fresh breadcrumbs
  • salad, to serve (optional)


Cauliflower and broccoli gratin
  • 1
    Preheat oven to 180°C. Lightly grease a 20cm x 30cm casserole dish.
  • 2
    Place cauliflower and broccoli in a large saucepan. Cover with water. Bring to boil on high heat. Reduce heat to low and simmer, covered, for 6-8 minutes, or until tender. Drain well. Arrange in prepared dish.
  • 3
    Melt butter in a saucepan on medium heat. Stir in flour and cook for 1 minute. Remove from heat and gradually mix in warmed milk, until smooth. Return to medium heat. Stir until sauce boils and thickens. Simmer for 3 minutes.
  • 4
    Pour sauce over vegetables. Sprinkle with combined cheeses and breadcrumbs.
  • 5
    Bake for 20-30 minutes, or until gratin is bubbling and golden. Serve with salad.


If desired, add a washed and trimmed leek to this mixture.

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