Cauliflower au gratin combines roasted cauliflower and Broccoli in a creamy cheddar cheese sauce sprinkled with a super-easy crumb topping. This delectable casserole comes together quickly and easily and contains no canned soup. You can make this yummy casserole with all cauliflower or all Broccoli if you desire.
I decided yesterday that I had my temporary fill of summer recipes like pasta salads and fruit salads, so I decided to cook a nonseasonal recipe. You remember those, don’t you? The ones that can be cooked and loved any time of the year! This Cauliflower Au Gratin is fabulous whether it is hot steamy, and sticky outside or whether there are twelve inches of snow on the ground. Cauliflower Au Gratin combines roasted cauliflower and Broccoli in a heavenly creamy cheddar cheese sauce. It is lightly sprinkled with a super easy crumb topping and baked to golden perfection.
How to make Cauliflower Au Gratin with Broccoli
First and foremost, you will roast your cauliflower and Broccoli in the oven until it is very lightly browned. Place the vegetables in a casserole dish sprayed with nonstick spray for easier cleanup.
Meanwhile, cook the onion and garlic in a bit of butter. Whisk in the flour and cook for a couple of minutes, whisking constantly. Slowly add the milk and the low-sodium chicken broth alternating between the two and whisking constantly. Reduce the heat and whisk in cheddar cheese until smooth and creamy. Add nutmeg and season with salt and pepper to taste. Pour the cheese mixture over the roasted cauliflower and Broccoli.
Using a food processor or a sealed bag, crush the ritz crackers with the oregano and onion powder. Then drizzle in the butter and shake to coat. Finally, sprinkle the mixture over the Broccoli and cauliflower and bake.
How to easily cut cauliflower and Broccoli into florets.
Wash them both as a full head under cool running water. This allows you to grab a hold of the large stem end and shake almost all of the water out. Then using a cutting board, take a sharp knife and cut the florets off the main stem. They cut very easily and sometimes even seem to fall off, so much pressure on the knife is unnecessary. Cut the larger florets into halves or quarters to make them bite size.
Recipe notes and helpful tips
- This recipe can be made with all cauliflower or all Broccoli, or any combination of the two.
- After washing and cutting your cauliflower and broccoli florets, dry them well because you want them to roast, not steam.
- Spray your casserole dish with nonstick cooking spray for easier cleanup.
- Preheat the oven and load the casserole onto the middle rack of the oven.
- Use good quality cheddar cheese. It really does make a difference.
- If Ritz crackers are not your thing, substitute fresh ground croutons or bread crumbs.
- For added flavor, reserve a little bit of cheddar and sprinkle it on top of the crushed crackers.
- Other great cheeses for this dish are Gouda, Gruyere, and Monterey Jack. Feel free to mix them up and have fun. Cooking is all about fun and relaxation.
Cauliflower Au Gratin is so amazing, easy to prepare, dependable, and loved by multiple generations. Put this great recipe on your to-try list. You will be so pleased and happy that you did. Every delicious bite is a sweet, creamy taste experience. I made this dish many times, and it goes like hotcakes. Speaking of hotcakes, have you tried my Buttermilk Bacon Pancakes? Oh my goodness! Sorry got a little sidetracked there. Food runs through my mind constantly!!
More Vegetable Recipe
Cauliflower Au Gratin
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
- Preheat oven to 400 degrees. Spray a large baking dish with nonstick baking spray. Add broccoli and cauliflower and bake for 15 minutes or until very lightly browned.
- In a large skillet over medium heat, melt butter. Add onion and cook for 5 minutes. Add garlic and cook for an additional 30 seconds. Whisk in flour and cook for 90 seconds, whisking constantly. Slowly whisk in milk and chicken broth alternating between the two. Turn heat to low and add cheddar, frequently whisking until the cheese is melted and the mixture is smooth and creamy. Whisk in nutmeg and salt & pepper to taste. Pour over roasted broccoli and cauliflower.
- In a food processor, crush the crackers. Add oregano, onion powder, and melted butter. Pulse a couple of times. Sprinkle over the cheese sauce.
- Bake for 25-30 minutes or until light golden brown.
Notes
- This recipe can be made with all cauliflower or all broccoli, or any combination of the two.
- After washing and cutting your cauliflower and broccoli florets, dry them well because you want them to roast, not steam.
- Spray your casserole dish with nonstick cooking spray for easier cleanup.
- Preheat the oven and load the casserole onto the middle rack of the oven.
- Use good quality cheddar cheese. It really does make a difference.
- If Ritz crackers are not your thing, substitute fresh ground croutons or bread crumbs.
- For added flavor, reserve a little bit of cheddar and sprinkle it on top of the crushed crackers.
- Other great cheeses for this dish are Gouda, Gruyere, and Monterey Jack. Feel free to mix them up and have fun. Cooking is all about fun and relaxation.
Nutrition
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Tammy
Is the final bake at 400 as well?
Beth Pierce
Yes, happy baking!
Christie Conroy
My mom use to make cauliflower and !!!!!!!!!cheese sauce every Thanksgiving, it was always my favorite. This recipe looks so good . I’m definitely going to make it . All your recipes look absolutely crazy good . I’ve always wanted to know how to make creamed peas ,I’ve had some really good ones,but I always fail to ask how they made them . Thank you so much!!!!!!!
Beth Pierce
Thanks Christie! I do have a creamed pea and pearl onion recipe. You don’t have to add the pearl onion you could increase the amount of peas.
Laura
Thank you! So easy and delicious!
Beth Pierce
You are most welcome!
Carol
Can this be prepared in advance?
Beth Pierce
Yes you can up to 24 hours in advance. Prepare up to and including pouring the cheese sauce over the roasted cauliflower and broccoli. Cover with plastic wrap and refrigerate. Refrain from making the crumb topping until an hour or so before baking.
Karen
Can you use frozen vegetables instead of fresh,that’s what I have right now but usually prefer fresh
Beth Pierce
Yes you can,
Donna
If using frozen veggies do you cook them first
Beth Pierce
Yes
Michelle Cory
Wish you’d add a button for email sharing at the top of your recipes. This is great!
Beth Pierce
Thanks Michelle! So glad that you liked it!
Erin
Hi. Are the nutrition facts for the whole dish or for one serving?
Beth Pierce
Per serving. It serves 8.
Katie
This recipe is so delicious! I love the combo of broccoli and cauliflower together- even my kids like it!
wilhelmina
So cheesy and scrumptious! I love this gratin as a side dish but I could be totally happy making of only it!
Toni
I seriously loved this! Such a great meal for my family!
Suzy
Love how tender the broccoli and cauliflower cook up! This is so tasty, we loved it!
Lauren Kelly
Fantastic! I am so happy I found this recipe and will absolutely make this again!
Carole Hardin
Brought this dish to our July 4th family get together. It was a HUGE hit! Mixed broccoli and cauliflower together. Definitely will make this again!
Beth Pierce
Thanks so much Carole. I am glad that everyone liked it. I hope you had a safe and happy 4th!
Gillian Reed
Really enjoyed making and eating this dish. It tasted delicious and definitely a keeper!
Beth Pierce
Thanks so much Gillian! So glad that you liked it!
Allison
How well does this freeze? I’d like to make ahead and bake. Cool well, then freeze. Do you think that would be OK? Thank you.
Beth Pierce
I have never frozen this dish. We have big eaters around here so I rarely freeze things. If you do decide to freeze it I would not put the cracker topping on until right before I baked it.
Cindy
I just made the caulifower Au gratin! Normally I don’t comment. But this is awesome! So I had to. Lol! I will be making often!!!
Beth Pierce
That is awesome Cindy! So glad that you liked it!