If you are searching for a cozy, comforting side dish that bursts with flavor and creamy goodness, the Broccoli Cauliflower Bake (Vegetable au Gratin) Recipe is your new best friend. This recipe transforms simple, humble vegetables into a golden, cheesy masterpiece that perfectly balances the earthiness of broccoli and cauliflower with a luscious cheese sauce and a crispy, buttery topping. It’s a dish that feels indulgent yet wholesome, making it a perfect centerpiece for family dinners or a delightful addition to holiday spreads. Once you try this Broccoli Cauliflower Bake (Vegetable au Gratin) Recipe, you’ll wonder how you ever enjoyed those veggies without it!
Ingredients You’ll Need
Simple, fresh, and pantry-friendly ingredients come together effortlessly in this Broccoli Cauliflower Bake (Vegetable au Gratin) Recipe. Each component plays a special role in creating the perfect blend of creamy, cheesy, and crispy textures that this dish is known for.
- Broccoli florets: Fresh or lightly steamed to retain a bright green color and a tender-crisp bite.
- Cauliflower florets: Adds a mild, slightly nutty flavor and creamy texture after baking.
- Unsalted butter: Used to create the roux and for buttery breadcrumb topping, giving richness without overpowering flavors.
- All-purpose flour: Key to thickening the cheese sauce into a smooth, velvety consistency.
- Whole milk: Creamy base that melds all flavors together in the sauce.
- Garlic powder, onion powder, salt, black pepper, and ground nutmeg: Essential seasonings that elevate the dish with warmth and depth.
- Shredded cheese: Choose your favorite blend—mozzarella, provolone, Parmesan, Asiago, or cheddar—for a rich, melty finish.
- Unseasoned panko bread crumbs: Provides a light, crunchy topping that contrasts beautifully with the creamy interior.
- Optional chopped chives or green onions: Adds a fresh pop of color and mild onion flavor as a garnish.
How to Make Broccoli Cauliflower Bake (Vegetable au Gratin) Recipe
Step 1: Preheat and Prepare the Vegetables
Begin by preheating your oven to 375°F (190°C). While the oven warms up, lightly steam the broccoli and cauliflower florets just until they become tender but still hold their shape. This ensures they won’t turn mushy during baking and keeps their vibrant color intact. Once steamed, drain any excess water thoroughly to avoid sogginess.
Step 2: Make the Roux
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Gradually stir in the flour and cook while stirring constantly for 1 to 2 minutes. This cooked flour and butter mixture, called a roux, forms the foundation to thicken your luscious cheese sauce while eliminating any raw flour taste.
Step 3: Prepare the Cheese Sauce
Slowly whisk in the whole milk to the roux, stirring until the mixture becomes smooth and begins to thicken. Add garlic powder, onion powder, salt, pepper, and a touch of nutmeg for a warming spice note that ties everything together beautifully. Let the sauce simmer gently until perfectly thickened, then stir in half of your shredded cheese until it melts into a gooey, creamy sauce.
Step 4: Assemble the Bake
In a baking dish, arrange the steamed broccoli and cauliflower in an even layer. Pour the creamy cheese sauce on top, ensuring every floret is lovingly coated. Sprinkle the remaining shredded cheese generously over the surface. Then melt the final tablespoon of butter, mix it with the panko bread crumbs, and scatter this crunchy topping over everything for that signature golden crust.
Step 5: Bake to Perfection
Bake your Broccoli Cauliflower Bake (Vegetable au Gratin) Recipe uncovered for 25 to 30 minutes, or until the top is crispy, golden, and bubbling with cheesy goodness. Once out of the oven, let the dish cool for a few minutes to settle before serving — this allows the sauce to thicken slightly and makes every bite pure comfort on a plate.
How to Serve Broccoli Cauliflower Bake (Vegetable au Gratin) Recipe
Garnishes
A sprinkle of chopped chives or green onions adds a fresh, slightly sharp contrast to the richness of the Broccoli Cauliflower Bake (Vegetable au Gratin) Recipe. These garnishes also brighten the dish visually, making it even more inviting.
Side Dishes
This bake is versatile enough to be paired with a variety of meals. It complements roasted meats beautifully or can be served alongside a crisp green salad for a lighter, more balanced dinner. It’s also a fantastic vegetarian main course when paired with crusty bread for soaking up the creamy sauce.
Creative Ways to Present
For a fun twist, serve the Broccoli Cauliflower Bake in individual ramekins for personal portions, making it perfect for dinner parties or holiday dinners. You can also top it with toasted nuts like sliced almonds for extra texture or drizzle with a little truffle oil for an elegant touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Broccoli Cauliflower Bake (Vegetable au Gratin) Recipe can be stored in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld even further, making reheated portions taste even better than the first time.
Freezing
You can freeze this bake after it has cooled completely. Wrap it tightly or transfer to a freezer-safe container and store for up to 2 months. Thaw overnight in the fridge before reheating for the best texture and flavor retention.
Reheating
To reheat, cover the dish loosely with foil and warm in a 350°F (175°C) oven for about 20 minutes or until heated through. This keeps the topping from burning and revitalizes the creamy sauce and tender vegetables beautifully.
FAQs
Can I use frozen broccoli and cauliflower for this bake?
Absolutely! Just make sure to thaw and drain them well before steaming or baking to prevent excess moisture from making the dish soggy.
What types of cheese work best in this recipe?
Any melty cheese like mozzarella, provolone, cheddar, Asiago, or Parmesan works wonderfully. Mixing a few varieties can add amazing complexity to the flavor.
Is there a way to make this recipe vegan or dairy-free?
Yes, substitute the milk with plant-based alternatives like almond or oat milk, use vegan butter, and opt for dairy-free cheese alternatives to keep it creamy and delicious.
How can I add more flavor to the sauce?
Incorporating a bit of Dijon mustard or a splash of white wine while cooking the roux adds a subtle tang and depth that elevates the sauce.
Can I make this dish gluten-free?
Definitely! Use gluten-free all-purpose flour or cornstarch to thicken the sauce and ensure your panko breadcrumbs are gluten-free or substitute with crushed gluten-free crackers or nuts.
Final Thoughts
This Broccoli Cauliflower Bake (Vegetable au Gratin) Recipe is one of those rare dishes that feels like a warm hug on a plate. Its inviting combination of tender vegetables, rich cheese sauce, and crunchy topping makes it an irresistible crowd-pleaser. Whether you’re serving it for a special occasion or just craving a comforting meal any night of the week, this bake will quickly become a recipe you reach for again and again. Go ahead, dive into this cheesy, veggie-packed delight! Your taste buds will thank you.
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Broccoli Cauliflower Bake (Vegetable au Gratin) Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Broccoli Cauliflower Bake, also known as Vegetable au Gratin, is a creamy, cheesy casserole featuring tender steamed broccoli and cauliflower florets smothered in a rich homemade cheese sauce. Topped with buttery panko breadcrumbs and baked to golden perfection, this comforting dish is perfect as a side or a vegetarian main.
Ingredients
Vegetables
- 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)
Sauce
- â…“ cup unsalted butter, divided (5 tbsp)
- â…“ cup all-purpose flour
- 2 cups whole milk
- 1 tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt (or to taste)
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- 6 oz shredded cheese (mozzarella, provolone, Parmesan, Asiago, cheddar—your pick!)
Topping
- 2–3 tbsp unseasoned panko bread crumbs
- Optional: chopped chives or green onion for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Steam Vegetables: Lightly steam the broccoli and cauliflower florets until just tender but not mushy. Drain well and set aside.
- Make Roux: In a saucepan, melt 4 tablespoons of butter over medium heat. Stir in the flour to form a roux and cook for 1 to 2 minutes to eliminate the raw flour taste.
- Add Milk and Seasonings: Gradually whisk in the whole milk, stirring constantly until smooth. Add garlic powder, onion powder, salt, black pepper, and nutmeg. Continue cooking until the sauce thickens to a creamy consistency.
- Incorporate Cheese: Stir in half of the shredded cheese mixture until it melts completely into the sauce for a rich, creamy base.
- Assemble Bake: In a baking dish, layer the steamed broccoli and cauliflower evenly. Pour the cheese sauce over the vegetables and top with the remaining shredded cheese.
- Prepare Breadcrumb Topping: Melt the remaining 1 tablespoon of butter and mix it with the panko breadcrumbs. Sprinkle this mixture evenly over the casserole for a crunchy topping.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and the mixture is bubbly.
- Garnish and Serve: Allow the bake to cool slightly before garnishing with chopped chives or green onions if desired. Serve warm and enjoy.
Notes
- Steaming the vegetables until just tender ensures they hold their shape and texture after baking.
- The cheese blend can be customized to your preference or what you have on hand.
- Using whole milk makes for a creamier sauce but you can use 2% milk for a lighter version.
- Make sure to whisk constantly when adding milk to avoid lumps in the sauce.
- Allow the casserole to cool for a few minutes before serving to let it set up, making it easier to portion.
