Broccoli and Cauliflower Gratin

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    753
based on 1 ratings

Cauliflower gratin gets a delicious upgrade with broccoli and a creamy four-cheese sauce with sweet sun-dried tomatoes. This hassle-free side dish is a guaranteed crowd-pleaser. If you like your vegetables on the crunchier side, reduce the boiling time before they go in the oven.

recipe updated Oct 8, 2019

Ingredients

  • Water icon
    Water
    8¼ cups (about 2000ml)
  • Cauliflower icon
    Cauliflower
    x 1 (about 500g)
  • Broccoli icon
    Broccoli
    x ¾ (about 250g)
  • Sundried tomato icon
    Sundried tomato
    x 8 (about 149g)
  • Salt icon
    Salt
    1 pinch
  • Heavy cream icon
    Heavy cream
    1 cup (about 230ml)
  • Butter icon
    Butter
    ½ cup (about 100g)
  • Parmesan cheese icon
    Parmesan cheese
    5¼ tbsp (about 50g)
  • Mozzarella cheese icon
    Mozzarella cheese
    x ½ (about 50g)
  • Provolone cheese icon
    Provolone cheese
    ½ cup (about 50g)
  • Pecorino cheese icon
    Pecorino cheese
    5¼ tbsp (about 50g)
  • Cheddar cheese icon
    Cheddar cheese
    3½ tbsp (about 50g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Baking dish - 2 quart
  • kCook icon Saucepan
  • kCook icon Large saucepan

Step preview

  1. Pre-heat - 190°C
  2. Add water, salt and cauliflower to a clean large saucepan
  3. Cook - approx 2 min
  4. Add broccoli to the vegetables
  5. Cook until tender - approx 3 min
  6. Drain then set aside
  7. Add heavy cream and butter to a clean saucepan
  8. Melt while stirring occasionally - medium-low heat
  9. Add parmesan cheese, mozzarella cheese, provolone cheese and pecorino cheese to the mixture
  10. Stir until completely melted - low heat
  11. Add sundried tomato to the mixture
  12. Transfer vegetables to mixture
  13. Mix until combined
  14. Transfer mixture to baking dish
  15. Sprinkle with cheddar cheese
  16. Cook until light golden - 8 min, 190°C
  17. Let cool - approx 5 min
  18. Serve
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