Broccoli and Cauliflower Gratin

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 6 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 May 12, 2020


  • Water icon
    8¼ cups (about 2000ml)
  • Cauliflower icon
    x 1 (about 500g)
  • Broccoli icon
    x ¾ (about 250g)
  • Sundried tomato icon
    Sundried tomato
    x 8 (about 149g)
  • Salt icon
    1 pinch
  • Heavy cream icon
    Heavy cream
    1 cup (about 230ml)
  • Butter icon
    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
    ½ cup (about 50g)


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

Step preview

  1. Pre-heat oven - 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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