Broccoli Cauliflower Bake (Vegetable au Gratin)
There’s something timeless about bubbling, cheesy casseroles on a Sunday table. This recipe brings back memories of cozy family dinners, with laughter echoing and the scent of comfort in the air. Simple, hearty, and brimming with love, it turns everyday vegetables into a heartwarming favorite. Gather your loved ones, it’s time to make dinner feel special again.
- Prep Time: 10 min
- Cook Time: 55 mins
- Total Time: 1 hr 5 mins
- Yield: 6 1x
Ingredients
4 to 4.5 cups broccoli florets (about 1 small head or ¾ lb)
4 to 4.5 cups cauliflower florets (about ½ large head or ¾ lb)
⅓ cup unsalted butter, divided (5 tbsp)
⅓ cup all-purpose flour
2 cups whole milk
1 tsp garlic powder
¾ tsp salt (or to taste)
½ tsp onion powder
½ tsp black pepper
¼ tsp ground nutmeg
6 oz shredded cheese (mozzarella, provolone, Parmesan, Asiago, cheddar—your pick!)
2–3 tbsp unseasoned panko bread crumbs
Optional: chopped chives or green onion for garnish
Instructions
Preheat oven to 375°F (190°C).
Lightly steam broccoli and cauliflower until just tender. Drain and set aside.
In a saucepan, melt 4 tbsp butter. Stir in flour to make a roux and cook for 1–2 minutes.
Gradually whisk in milk until smooth. Add garlic powder, onion powder, salt, pepper, and nutmeg. Cook until thickened.
Stir in half of the cheese until melted.
In a baking dish, layer the vegetables. Pour the sauce over, then top with remaining cheese.
Melt the last tbsp of butter and mix with breadcrumbs. Sprinkle over the top.
Bake for 25–30 minutes, until golden and bubbly.
Let cool slightly, garnish, and enjoy warm
Notes
A dish made for sharing, savoring, and remembering.
Nutrition
- Calories: 280
- Fat: 18g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 11g