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Side Dishes

Broccoli and Cauliflower Gratin

Broccoli and Cauliflower Gratin is an easy, quick vegetarian side dish made special by creamy béchamel. Let's make it together.
Recipe Broccoli and Cauliflower Gratin
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 25 minutes
  • Servings for 4 people

Broccoli and Cauliflower Gratin is a clever way to eat more vegetables every day without giving up flavor, and it fully satisfies your taste buds.

Maybe it’s the creamy Béchamel that coats the vegetables, or the crisp crust that forms in the oven as they are browned with Parmigiano, but we promise there won’t be a crumb left of this dish of Baked Broccoli and Cauliflower Gratin, because even the little ones will love it.

You’ll see that this Broccoli and Cauliflower Recipe is really very simple, a hearty vegetarian side dish made only with vegetables and béchamel, but, as we’ll see, you can enrich it however you like, depending on your taste or the ingredients you have at home.

In fact, Vegetable Gratins are always a side dish that goes well with both meat and fish, thanks to their delicate flavor and the care that goes into them, and with a few small additions they can easily become a true one-dish meal.

In short, making Baked Broccoli and Cauliflower with Béchamel is truly quick and easy: it takes just 10 minutes to get them in the oven and less than half an hour of baking to bring them to the table. A real last-minute dish that will save your dinner!

If you’re looking for more tasty vegetarian gratin side dishes, don’t miss these recipes: Baked Vegetable Gratin, Fennel Gratin, Potato Gratin, Leek Gratin, Celeriac Gratin and Baked Pumpkin and Potato Gratin.

Now let’s get cooking and make the béchamel, then bring a lovely dish of Broccoli and Cauliflower Gratin to the table!

Ingredients for 4 people

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Method

  1. To make the Broccoli and Cauliflower Gratin, start with the vegetables: trim and wash both kinds of broccoli and the cauliflower, then boil them in salted boiling water for about 5 minutes.
    Broccoli and Cauliflower Gratin, step 1: boiling the broccoli and cauliflower in salted water
  2. After that, drain the vegetables and rinse them under cold running water to stop the cooking. Then pat them dry with paper towels.
  3. Transfer the vegetables to a bowl, add the Béchamel and mix well.
    Broccoli and Cauliflower Gratin, step 3: mixing the vegetables with the béchamel
  4. Butter a baking dish and pour in the dressed vegetables, spreading them out evenly. Sprinkle the surface with the grated Parmigiano and bake at 200 °C (400 °F) for 15 minutes.
    Broccoli and Cauliflower Gratin, step 4: vegetables in a buttered baking dish sprinkled with Parmigiano
  5. Once ready, take your Broccoli and Cauliflower Gratin out of the oven and serve. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can flavor the béchamel with some nutmeg or black pepper. If, on the other hand, you don’t need to keep the dish vegetarian, you can add to your dish of Broccoli and Cauliflower Gratin some cooked ham, crispy pancetta or crumbled sausage browned in a skillet.

Tips

Make a Béchamel that is fairly thick to dress the Broccoli and Cauliflower, so that it coats the vegetables instead of sinking to the bottom of the baking dish. For a gratin topping that is even crispier, switch to the broil setting for the last 5 minutes of baking.

Storage

Broccoli and Cauliflower Gratin keeps in the fridge, in an airtight container, for up to 3 days. When you’re ready to eat it, reheat it in a very hot oven for about ten minutes.

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