Cauliflower & Broccoli Gratin

Prep Time
Cook Time
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"This is a mish mash of several gratin recipes that I came up with after the DH made a request for it, I haven't made it yet but hope to be doing so very soon. The main change I have made is to sub cheddar cheese for parmesan that most recipes called for because as much as I love parmesan to DH loathes it. Times and serving size is a guess at the moment."

Original recipe yields 4 servings


  • Serving Size: 1 (197.8 g)
  • Calories 154
  • Total Fat - 9.1 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 25.1 mg
  • Sodium - 211.5 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 3.1 g
  • Sugars - 5.1 g
  • Protein - 7.9 g
  • Calcium - 204.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 101.2 mg
  • Thiamin - 0.1 mg

Step 1

Heat the butter in a small saucepan over medium heat until forming and add the flour and cook, stirring, for 2 minutes or until the mixture bubbles.

Step 2

Remove from the heat and gradually add milk, stirring constantly (I prefer to use a whisk for this step) until smooth and then return to a medium-high heat and cook, stirring for about 5 minutes or until sauce boils and thickens.

Step 3

Remove from the heat, and stir in 1/3 of the cheddar and season with salt and pepper and place non-stick baking paper on the surface of the sauce (to prevent a kin forming) and set aside.

Step 4

Cook the cauliflower and broccoli in a saucepan of salted boiling water for 5 to 7 minutes or until tender and then drain well and place in a large, shallow, ovenproof dish.

Step 5

Preheat grill/broiler on high.

Step 6

Pour sauce over vegetables and sprinkle with remaining cheddar and sprinkle with paprika and cook under grill/broiler, about 10cm from the heat source, for about 5 minutes or until brown and serve immediately.

Tips & Variations

No special items needed.