Broccoli & Cauliflower Gratin
Broccoli & Cauliflower Gratin
Preparation time:
Cooking time:
8 Serves


  • 1 small head cauliflower (800g), cut into large florets
  • 2 heads broccoli (600g), cut into large florets
  • ½ cup stale breadcrumbs
  • ¼ cup flaked almonds
  • ¼ tsp ground nutmeg
  • Oregano sprigs, to garnish

White Sauce:

  • 3 cups milk
  • 3 dried bay leaves
  • 1 tsp black peppercorns
  • 75g butter
  • ¼ cup plain flour
  • 1½ cups grated vintage cheddar (180g)
  • Salt and pepper, to taste
  1. Method

  1. Add cauliflower to a large saucepan of boiling water. Boil for 4 minutes. Remove using a slotted spoon. Drain well. Add broccoli to boiling water. Cook for 2 minutes. Drain. Set aside.
  2. To make white sauce, place milk, bay leaves and peppercorns in a saucepan over a medium heat. Bring to a simmer. Remove from heat. Strain into a heatproof jug. Discard solids.
  3. Melt butter in a medium saucepan over a medium heat. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually whisk in milk until smooth. Return to a medium heat. Whisk until mixture boils and thickens. Add cheese. Whisk until melted. Season with salt and pepper.
  4. Arrange vegetables in an ovenproof dish (8-cup capacity). Pour over white sauce. Top evenly with combined crumbs and almonds. Sprinkle with nutmeg.
  5. Cook, uncovered, in a moderate (180C) oven for 35 to 40 minutes, or until golden. Stand for 5 minutes before serving.
  6. Garnish with oregano sprigs.

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