This cauliflower broccoli gratin is a delightful and comforting dish that combines the earthy flavors of cauliflower and broccoli with a rich, creamy cheese sauce. Perfect as a side dish or a main course, it’s a great way to enjoy your vegetables in a deliciously cheesy and satisfying way.
Most of the ingredients for this recipe are common pantry staples. However, if you don't usually keep cauliflower and broccoli on hand, you'll need to pick up fresh heads of each from the produce section. Additionally, make sure you have cheddar cheese and milk for the creamy sauce.
Ingredients For Cauliflower Broccoli Gratin Recipe
Cauliflower: A versatile vegetable that adds a mild, nutty flavor and a tender texture when steamed.
Broccoli: Provides a slightly bitter taste and a satisfying crunch, complementing the cauliflower perfectly.
Milk: Used to create the creamy base for the cheese sauce.
Butter: Adds richness and helps to create the roux for the sauce.
Flour: Combined with butter to thicken the cheese sauce.
Cheddar cheese: Gives the dish its cheesy, savory flavor.
Salt: Enhances the overall taste of the dish.
Ground black pepper: Adds a hint of spice and depth to the flavor.
Technique Tip for This Recipe
When making the cheese sauce, ensure you whisk continuously while adding the milk to avoid lumps. This creates a smooth and creamy texture that coats the cauliflower and broccoli evenly. Additionally, steaming the vegetables just until tender helps them retain their vibrant color and slight crunch, which adds a delightful contrast to the rich sauce.
Suggested Side Dishes
Alternative Ingredients
cauliflower - Substitute with romanesco: Romanesco has a similar texture and mild flavor, making it a great alternative.
broccoli - Substitute with broccolini: Broccolini has a similar taste but is slightly sweeter and more tender.
milk - Substitute with unsweetened almond milk: Unsweetened almond milk provides a similar creamy texture without dairy.
butter - Substitute with olive oil: Olive oil can provide the necessary fat content and adds a subtle flavor.
flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour but is gluten-free.
cheddar cheese - Substitute with gruyere cheese: Gruyere cheese melts well and has a rich, nutty flavor that complements the dish.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.
ground black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can add a unique twist.
Alternative Recipes Similar to This Gratin
How to Store or Freeze This Gratin
Allow the cauliflower broccoli gratin to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.
Transfer the gratin to an airtight container. If you don't have a container large enough, you can use a baking dish covered tightly with plastic wrap or aluminum foil.
Store the container in the refrigerator. The gratin will keep well for up to 3-4 days.
For longer storage, consider freezing. First, portion the gratin into individual servings. This makes it easier to reheat only what you need.
Place each portion into a freezer-safe container or a resealable plastic bag. If using bags, squeeze out as much air as possible before sealing to prevent freezer burn.
Label each container or bag with the date. This helps you keep track of how long the gratin has been stored.
When ready to reheat, thaw the gratin in the refrigerator overnight. This ensures even reheating and maintains the texture of the vegetables.
Reheat the gratin in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. If reheating from frozen, it may take a bit longer, so keep an eye on it.
For a quicker option, you can reheat individual portions in the microwave. Place the gratin in a microwave-safe dish and cover it loosely with a microwave-safe lid or plastic wrap. Heat on medium power in 1-2 minute intervals, stirring in between, until hot.
To refresh the gratin's texture, consider adding a sprinkle of fresh grated cheddar cheese on top before reheating. This will help restore its creamy and cheesy goodness.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cauliflower broccoli gratin in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes, or until heated through. For a crispy top, remove the foil during the last 5 minutes of reheating.
Microwave Method: Transfer a portion of the gratin to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Continue heating in 1-minute increments until thoroughly warmed.
Stovetop Method: Place the leftover gratin in a non-stick skillet over medium-low heat. Add a splash of milk or cream to help rehydrate the sauce. Cover the skillet with a lid and heat for about 5-7 minutes, stirring occasionally, until the dish is warmed through.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the gratin in an air fryer-safe dish. Heat for about 10-12 minutes, checking halfway through to ensure it doesn't overcook. This method will help maintain a crispy top layer.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the leftover gratin in a toaster oven-safe dish. Cover with foil and heat for 15-20 minutes, or until warmed through. Remove the foil for the last 5 minutes to crisp up the top.
Essential Tools for This Recipe
Oven: Used for baking the gratin to achieve a golden and bubbly finish.
Steamer basket: Essential for steaming the cauliflower and broccoli florets until they are tender.
Saucepan: Necessary for melting the butter, cooking the flour, and preparing the cheese sauce.
Whisk: Helps in gradually incorporating the milk into the flour mixture to create a smooth sauce.
Baking dish: Used to hold the steamed vegetables and cheese sauce while baking.
Knife: Needed for cutting the cauliflower and broccoli into florets.
Cutting board: Provides a safe surface for chopping the vegetables.
Measuring cups: Ensures accurate measurement of milk and grated cheddar cheese.
Measuring spoons: Used for measuring the butter, flour, salt, and pepper.
Grater: Required for grating the cheddar cheese.
Wooden spoon: Useful for stirring the flour into the melted butter and mixing the cheese into the sauce.
Oven mitts: Protects your hands when placing the baking dish in and out of the oven.
How to Save Time on This Recipe
Pre-cut vegetables: Buy pre-cut cauliflower and broccoli florets to save time on chopping.
Use a microwave steamer: Steam the vegetables in the microwave for quicker results.
Pre-shredded cheese: Opt for pre-shredded cheddar cheese to avoid grating.
Make sauce ahead: Prepare the cheese sauce in advance and store it in the fridge.
One-pot method: Cook the sauce in the same pot you used for steaming to reduce cleanup time.
Cauliflower Broccoli Gratin Recipe
Ingredients
Main Ingredients
- 1 head Cauliflower cut into florets
- 1 head Broccoli cut into florets
- 2 cups Milk
- 2 tablespoon Butter
- 2 tablespoon Flour
- 1 cup Cheddar Cheese grated
- 1 teaspoon Salt
- 1 teaspoon Black Pepper ground
Instructions
- Preheat oven to 375°F (190°C).
- Steam cauliflower and broccoli florets until tender.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in milk, cooking until the sauce thickens. Add salt and pepper.
- Remove from heat and stir in grated cheese until melted.
- Place steamed vegetables in a baking dish and pour cheese sauce over them.
- Bake for 20-25 minutes until golden and bubbly.
Nutritional Value
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