Broccoli and Cauliflower Gratin

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    754
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

Ingredients

  • Water icon
    Water
    2 L (about 2 kg)
  • Cauliflower icon
    Cauliflower
    500 g (about 1)
  • Broccoli icon
    Broccoli
    250 g (about ¾)
  • Sundried tomato icon
    Sundried tomato
    8 (about 148.8 g)
  • Salt icon
    Salt
    1 pinch (about 0.38 g)
  • Heavy cream icon
    Heavy cream
    230 ml (about 230 g)
  • Butter icon
    Butter
    100 g (about ½ cup)
  • Parmesan cheese icon
    Parmesan cheese
    50 g (about ¼ cup)
  • Mozzarella cheese icon
    Mozzarella cheese
    50 g (about ⅓)
  • Provolone cheese icon
    Provolone cheese
    50 g (about ½ cup)
  • Pecorino cheese icon
    Pecorino cheese
    50 g (about ¼ cup)
  • Cheddar cheese icon
    Cheddar cheese
    50 g (about ½ cup)

Tools

  • 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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