Broccoli and Cauliflower Gratin


This gratin recipe 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. It tastes great the first day — and as leftovers too!

Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
1 (3-quart) baking dish


  • 2 teaspoons butter

  • 2 heads cauliflower

  • 2 heads broccoli

  • ½ cup butter

  • ½ cup all-purpose flour

  • 4 cups milk

  • 1 tablespoon mustard powder

  • 1 tablespoon Worcestershire sauce

  • ½ teaspoon ground black pepper

  • 2 cups grated Cheddar cheese

  • 1 cup Italian seasoned bread crumbs

  • ¼ cup extra-virgin olive oil

  • 1 pinch paprika, or to taste


  1. Preheat the 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 the preheated oven until bubbly and golden brown, about 30 minutes.


This recipe works well with older cheese.

If you like your sauce spicy, you can add a bit of cayenne with the black pepper and mustard.

Nutrition Facts (per serving)

527 Calories
35g Fat
36g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 527
% Daily Value *
Total Fat 35g 45%
Saturated Fat 18g 89%
Cholesterol 79mg 26%
Sodium 657mg 29%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 23%
Total Sugars 11g
Protein 21g
Vitamin C 134mg 672%
Calcium 489mg 38%
Iron 3mg 16%
Potassium 923mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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