Cheddar Broccoli Cauliflower Gratin

This dish is great for a family holiday get-together, and picky kids will like it too!

Nonstick cooking spray or olive oil for greasing the baking dish

For the veggies:
4 cups medium broccoli florets (from 1 head broccoli)
4 cups medium cauliflower florets (from 1 head cauliflower)
3 medium carrots, sliced

For the cheese sauce:
2 tablespoons salted butter
⅓ cup all-purpose flour
2 1/3 cups unsweetened almond milk (or milk of choice)
1 teaspoon garlic powder
¼ teaspoon salt, plus more to taste
Freshly ground black pepper
8 ounces sharp cheddar cheese, cut into small cubes
1/3 cup Parmesan cheese

For the topping:
3/4 cup panko breadcrumbs
1 tablespoon salted butter, melted

Preheat oven to 375 degrees F. Spray 2 ½ quart baking dish or 9 x 9-inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Add broccoli florets, cauliflower florets and sliced carrots to prepared baking dish. Set aside.

In a large skillet or pot, add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to low and simmer for a few minutes stirring every so often, until the sauce thickens up similar to a gravy. Stir in garlic powder, salt and freshly ground black pepper. If the sauce is too thick, feel free to add in a splash more milk. If the sauce is too thin, stir in another tablespoon of flour.

Next add in sharp cheddar cheese and Parmesan cheese and stir until completely melted into the sauce. Taste and add more salt and pepper, if desired.

Pour cheese sauce evenly over the veggies in the baking dish. Cover with foil and bake for 30 minutes.

In a medium bowl, mix together breadcrumbs with 1 tablespoon of melted butter.

After 30 minutes of baking time, remove the foil from the baking dish, evenly sprinkle breadcrumbs on top of the veggies and bake UNCOVERED for 20-30 minutes more until breadcrumbs are slightly golden brown and veggies are fork tender. Serve 6-8.

Nutrition Information
Servings: 8 servings
Serving size: 1 serving (based on 8)
Calories: 248; Fat: 15.7g; Saturated fat: 8.6g; Carbohydrates: 18.2g; Fiber: 3.9g; Sugar: 3.5g; Protein: 12.9g

Printable recipe available at:

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