Cauliflower and Broccoli Gratin
Yield: 8-12 servings
Cook Time: 45-55 minutes
  • Vegetables
  • 1 head cauliflower, trimmed and cut into large florets
  • 1 bunch broccoli, trimmed and cut into florets
  • 1 teaspoon salt

  • Sauce
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup all-purpose flour
  • salt to taste
  • freshly ground pepper to taste
  • 1/4 teaspoon nutmeg
  • 2 cups skim milk
  • 8 ozs. grated cheddar cheese (about 3 cups)
Preheat oven to 375 degrees. Spray a 2-1/2 quart casserole dish with non-stick spray and set aside.

Fill a saucepan with enough water to cover cauliflower and broccoli florets. Add salt and bring to a gentle boil. Add the cauliflower florets and cook for 3 minutes, then add broccoli florets and continue cooking cauliflower and broccoli until tender but still firm (about 5 more minutes). Drain vegetables in a colander, then rinse under cold gently running water. Drain thoroughly.

Evenly arrange cauliflower and broccoli florets in the prepared casserole dish and set aside.

In a medium saucepan, melt butter over medium heat. Stir in flour, whisking constantly until thickened into a smooth roux (about 4 minutes). Add salt, pepper and nutmeg, then whisk while gradually adding cold milk. Continue whisking until the mixture thickens (about 4 minutes). Reduce heat to a simmer and add the cheese, whisking constantly until the cheese has melted.

Remove from heat. Pour the cheese sauce over the vegetables and bake for 30-40 minutes or until bubbly and top has turned light golden brown in color. Serve immediately.