Ingredients:
- 1 large head of broccoli, cut into florets
- 1 large head of cauliflower, cut into florets
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 3 tablespoons of butter
- 3 cloves of minced garlic
- 3 tablespoons of all-purpose flour
- 2 cups of milk
- 1 cup of heavy cream
- 2 cups of shredded cheese (cheddar, Gruyère, or a mix)
- 1/2 teaspoon of nutmeg
- 1 cup of breadcrumbs
- 1/2 cup of grated Parmesan
- Chopped fresh parsley (for garnish)
Preparation:
Preheat and Prepare
- Preheat your oven to 375°F (190°C) and grease a large baking dish with butter or non-stick spray.
Roast the Vegetables
- Toss the broccoli and cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 20-25 minutes, until they are tender and slightly browned.
Make the Cheese Sauce
- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the flour and cook for about 2 minutes to eliminate the raw flour taste. Gradually whisk in the milk and heavy cream, ensuring there are no lumps.
- Bring to a boil and simmer until the sauce thickens, about 5 minutes. Remove from heat and stir in the shredded cheese and nutmeg until melted and smooth.
Combine and Bake
- Place the roasted broccoli and cauliflower in the prepared baking dish. Pour the cheese sauce evenly over the vegetables.
- In a small bowl, mix the breadcrumbs with the Parmesan and sprinkle over the top of the casserole.
Bake
- Bake in the oven for 25-30 minutes, or until the top is golden and crispy.
Serve
- Let the gratin cool for a few minutes before serving, and garnish with chopped fresh parsley.