Broccoli & Cauliflower Gratin

Preparation time:
25 mins
Cooking time:
40 mins
Recipe provided by: New Idea

Easy to bake, easy to take! Cook this delicious Christmas dish and take it with you to the family lunch.


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 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.

New Idea
Carolyn Fienberg
Oliver Ford & Andre Martin

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