Cauliflower broccoli au gratin

    1 hour

    I make it as described for adults, but for kids, I leave the wine out and add more milk or some cream, and my daughter loves it. It's a family favourite all around, and a great way to get children eating green veg.

    11 people made this

    Serves: 6 

    • 1kg cauliflower
    • 250g broccoli
    • 50g butter
    • 50g flour
    • 200ml hot milk
    • 200ml white wine
    • 100g freshly grated Parmesan
    • 2 eggs, beaten
    • salt and freshly ground pepper to taste
    • nutmeg to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Cut the cauliflower and broccoli into florets. Place into a pan of salted boiling water. Boil for 10-15 minutes until the vegetables are cooked, but still al dente. Drain well.
    2. Heat oven to 220 C / Gas 7. Grease a baking dish.
    3. Melt butter and add flour. Cook while stirring constantly for 1-2 minutes to a roux. Add hot milk and keep stirring until you have a thick sauce with no lumps. Stir in wine and bring to boil again.
    4. Stir in Parmesan cheese and eggs. Season with salt, pepper and nutmeg.
    5. Mix the sauce with the drained cauliflower and broccoli, pour into a baking dish and smooth out.
    6. Bake for 20-25 minutes in preheated oven until the gratin is browned up nicely. Serve hot.

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    Reviews in English (2)


    This was a little different to the normal sauce so I thought I would try it. Only had a kilo of broccoli but this was more than enough for the two of us for two days. I used cheddar as cheaper. Sauce was a bit thick for me so just added a little more liquid. Hubby said liked it 3 times during the meal. Easy to do & will use again.  -  01 Apr 2012


    A huge and tasty success. My OH is full of compliments this evening. As the previous reviewer I thought the sauce was a little thick so I added a touch more hot milk.  -  10 Feb 2015