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Broccoli and Cauliflower Gratin

Rated as 3.71 out of 5 Stars

"This is a great way to dress up broccoli and cauliflower with cheese. You can even make your vegetables the night before and then finish in the oven the next day. Tastes great the first day and as leftovers too!"
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1 h 22 m servings 527
Original recipe yields 8 servings (3 quart baking dish)


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 teaspoons butter.
  2. Core and cut cauliflower into large florets. Cut broccoli into large florets; peel and quarter broccoli stalks.
  3. Bring a large stockpot of water to a boil; add cauliflower and boil until tender but still firm, 8 to 10 minutes. Transfer cauliflower to strainer using a slotted spoon; run under cold water to stop cooking. Add broccoli stalks to stockpot and boil 3 minutes; add broccoli florets to stockpot and boil until stalks and florets are tender but still firm, about 5 minutes more. Transfer broccoli to strainer and run under cold water to stop cooking. Dry cauliflower and broccoli with paper towels and place in prepared baking dish.
  4. Melt 1/2 cup butter in saucepan over medium heat. Whisk in flour to form a thick paste. Continue whisking constantly until flour begins to brown, about 4 minutes. Add milk and bring to a boil, whisking constantly, until sauce thickens, 2 to 4 minutes more. Remove sauce from heat; whisk in mustard, Worcestershire sauce, and pepper. Whisk in Cheddar cheese until melted and fully incorporated. Pour cheese sauce over cauliflower and broccoli. Rap baking dish on counter a few times to remove air bubbles.
  5. Mix bread crumbs and olive oil together in a small bowl. Top vegetable and sauce mixture with bread crumb mixture. Sprinkle paprika over bread crumb mixture.
  6. Bake in preheated oven until bubbly and golden brown, about 30 minutes.


  • Cook's Notes:
  • This recipe works great with older cheese.
  • If you like your sauce spicy, you can add a bit of cayenne with the black pepper and mustard.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 527 calories; 35 35.5 20.9 79 657 Full nutrition

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Read all reviews 6
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I made this for a work potluck and people liked it alot. I prepared everything the night before but didn't cook it until the next day. Took it out of the fridge about an hour before I started c...

Good recipe but I found that the amount of ingredients made more than what fit in the aluminum foil tray I used. Recipe made a tray and a half. Should really add what size baking tray this recip...

I made this as written but found the sauce was a little flat and added some salt. I also put some salt in the water when I cooked the vegetables. Was a hit at the pot luck dinner i took it to.

Skipped breadcrumbs and added cooked pasta instead to make it a complete vegetarian meal. Kids loved it!

Delicious way to get your veggies. I adapted by using less cauliflower and adjusted the other ingredients accordingly. I also added a dash of Dijon mustard with gave it a nice zing.

My husband and I thought this was good, but my kids didn't like the breadcrumbs on top. Darn kids! It went well with our meatloaf and baked potatoes tonight.