This vegetarian meal in one deep dish straight out of the oven. An easy weeknight dinner!
Recipe by Fina Cardwell
This spicy cauliflower and broccoli gratin is great on its own, or it can be a comforting side dish. Enjoy! 
Mark Boughton Photography / styling by Teresa Blackburn
This article has been posted with permission and originally appeared as, “Spicy Cauliflower and Broccoli Gratin” on Relish.
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- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This spicy cauliflower and broccoli gratin is a flavorful and comforting dish, perfect as a main course or a hearty side. The creamy cheese sauce with a hint of jalapeño spice makes it a standout recipe.
Ingredients
- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose flour
- 2 cups 2 percent reduced-fat milk
- 2 teaspoons spicy brown mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups shredded cheddar cheese
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 1 jalapeño, seeded and minced
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute until the mixture is bubbling and smooth.
- Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently, until it thickens, about 5 minutes.
- Remove the saucepan from heat and stir in the spicy brown mustard, salt, pepper, cayenne pepper, and 1 cup of the shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth.
- In a large pot of boiling salted water, cook the cauliflower and broccoli florets for 3-4 minutes until just tender. Drain well and transfer to a large baking dish.
- Pour the cheese sauce over the vegetables, ensuring they are evenly coated. Sprinkle the minced jalapeño over the top.
- In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the gratin.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling.
- Remove from the oven and let it cool slightly before serving.
Notes
For a milder dish, reduce or omit the jalapeño. This gratin can be made ahead and reheated in the oven before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6
- Sodium: 480
- Fat: 22
- Carbohydrates: 22
- Fiber: 4
- Protein: 14
- Cholesterol: 60
Frequently Asked Questions
What type of cheese should I use for the Spicy Cauliflower and Broccoli Gratin?
You can use a sharp cheddar or a combination of cheeses like Gruyère and Parmesan for added flavor.
Is it necessary to blanch the broccoli before adding it to the gratin?
Yes, blanching the broccoli helps to soften it slightly and ensures it cooks evenly in the gratin.
How can I adjust the spice level in the Spicy Cauliflower and Broccoli Gratin?
You can reduce or omit the chili flakes for a milder dish, or add more if you prefer it spicier.
