Cauliflower and Broccoli au Gratin

    1 hour

    This is a great vegetarian dish with lots of flavour or it is equally a good side dish to give a bit more spunk to the traditional boiled cauliflower and broccoli.

    41 people made this

    Serves: 6 

    • 1kg cauliflower
    • 250g broccoli
    • 50g butter
    • 50g flour
    • 200ml hot milk
    • 200ml white wine
    • 100g Parmesan, grated
    • 2 eggs, whisked
    • 1 pinch salt and freshly ground pepper, to taste
    • 1 pinch nutmeg, to taste

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Cut the cauliflower and broccoli into florets. Place into a saucepan of salted boiling water. Boil for 10-15 minutes until the vegetables are cooked but still al dente. Drain well.
    2. Preheat oven to 220 degrees C. Grease a baking dish.
    3. Melt butter and add flour. Cook while stirring constantly for 1-2 minutes to a roux. Add hot milk and keep stirring until you have a thick sauce with no lumps. Stir in wine and bring to boil again.
    4. Stir in Parmesan cheese and eggs. Season with salt, pepper and nutmeg.
    5. Mix the sauce with the drained cauliflower and broccoli then pour into a baking dish and smooth out.
    6. Bake for 20-25 minutes in preheated oven until the gratin is browned up nicely. Serve hot.

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    Reviews in English (2)


    This was a little different to the normal sauce so I thought I would try it. Only had a kilo of broccoli but this was more than enough for the two of us for two days. I used cheddar as cheaper. Sauce was a bit thick for me so just added a little more liquid. Hubby said liked it 3 times during the meal. Easy to do & will use again.  -  01 Apr 2012  (Review from Allrecipes UK & Ireland)


    A huge and tasty success. My OH is full of compliments this evening. As the previous reviewer I thought the sauce was a little thick so I added a touch more hot milk.  -  10 Feb 2015  (Review from Allrecipes UK & Ireland)