Introduction

This Cauliflower Au Gratin is a comforting and cheesy side dish that combines tender roasted cauliflower and broccoli with a rich, creamy cheese sauce. Topped with a crunchy, flavorful crumb layer, it’s perfect for elevating any meal or enjoying on its own.

A close-up view of a single serving of cauliflower gratin on a white plate, showing about two to three layers of soft, slightly browned cauliflower florets covered in a creamy, pale yellow cheese sauce with visible flecks of black pepper. The top layer is lightly browned, adding texture and color contrast to the smooth sauce underneath, while some small pieces of green broccoli peek through beneath the cauliflower. A silver fork rests on the edge of the plate, partly in focus. The background shows a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small head broccoli, cut into florets
1 small head cauliflower, cut into florets
4 tablespoons unsalted butter
1 small onion, chopped
2 large cloves of garlic, minced
1/4 cup flour
1 1/2 cups milk
3/4 cup low sodium chicken broth
2 1/4 cups shredded white cheddar
Pinch of nutmeg
Salt & pepper to taste

Crumb Topping

20 Ritz crackers
1 teaspoon dried oregano
1/2 teaspoon onion powder
3 tablespoons melted butter

Instructions

Step 1: Preheat the oven to 400 degrees. Spray a large baking dish with nonstick baking spray. Spread the broccoli and cauliflower florets evenly in the dish and bake for 15 minutes, or until they start to turn lightly browned.
Step 2: In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds more.
Step 3: Whisk in the flour and cook for 90 seconds, stirring constantly to form a roux. Slowly whisk in the milk and chicken broth, alternating between the two, until incorporated and smooth.
Step 4: Reduce heat to low and add the shredded cheddar cheese. Whisk frequently until the cheese has fully melted and the sauce is creamy. Stir in the pinch of nutmeg and season with salt and pepper to taste.
Step 5: Pour the cheese sauce evenly over the roasted broccoli and cauliflower in the baking dish.
Step 6: In a food processor, crush the Ritz crackers until they are coarse crumbs. Add the dried oregano, onion powder, and melted butter, then pulse a few times to combine. Sprinkle this crumb topping evenly over the cheese sauce.
Step 7: Bake for 25 to 30 minutes, or until the topping is lightly golden brown and crispy. Remove from oven and let cool slightly before serving.

Tips & Variations

You can use all cauliflower, all broccoli, or any combination you prefer for this dish.
Make sure to dry the florets well after washing to ensure they roast instead of steam.
Nonstick cooking spray helps with easy cleanup of the casserole dish.
Use good quality cheddar cheese for the best flavor and texture.
If you don’t have Ritz crackers, substitute fresh ground croutons or breadcrumbs for the topping.
For extra flavor, reserve some cheddar and sprinkle it on top of the crumb mixture before baking.
Try mixing in other cheeses like Gouda, Gruyere, or Monterey Jack to customize the taste.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm portions gently in the oven at 350 degrees until heated through to preserve the crispy topping. Avoid microwaving to keep the texture intact.

How to Serve

The dish is a close-up of a creamy cauliflower bake served on a white plate. The main layer features large, soft cauliflower florets with a slightly browned, crispy top, sitting in a thick, smooth, light beige sauce speckled with black pepper and herbs. The sauce covers the base of the plate, wrapping around the cauliflower pieces, which show some green bits of cooked greens or herbs mixed in. A silver fork rests on the edge of the plate, all set against a white marbled surface with a hint of a red cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes! Simply substitute vegetable broth for the chicken broth to keep it vegetarian.

Can I prepare this ahead of time?

Yes, you can assemble the dish up to the point of baking, cover it, and refrigerate for up to 24 hours. Bake it when ready, adding a few extra minutes if baking from cold.