Cheesy Cauliflower and Broccoli Gratin

Cheesy Cauliflower and Broccoli Gratin


"This cheesy cauliflower and broccoli gratin will leave you begging for more."
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41 m servings 217 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring salted water to a boil in a saucepan. Cook cauliflower until easily pierced with a fork, about 5 minutes. Transfer cauliflower to a baking dish with slotted spoon. Cook broccoli until easily pierced with a fork, about 2 minutes. Transfer broccoli to baking dish with slotted spoon.
  3. Melt butter in a saucepan over medium heat. Add flour and whisk until beginning to brown, about 2 minutes. Whisk in milk and bring to a boil. Simmer, whisking constantly, until sauce is smooth and thickened, about 2 minutes more. Remove from heat; gradually whisk in 4 ounces Cheddar cheese. Stir in parsley, garlic, mustard, red pepper flakes, and nutmeg. Season with salt and pepper.
  4. Pour sauce over cauliflower and broccoli; toss to coat. Combine tortilla chips and remaining Cheddar cheese in a small bowl; sprinkle over cauliflower and broccoli.
  5. Bake in preheated oven for 10 minutes. Increase heat to broil; bake until bubbly and brown, about 5 minutes more.


  • Cook's Note:
  • I prefer flax and soy tortilla chips for this recipe.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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The cheese sauce in this is excellent and came together beautifully. The one problem for me was there was not enough of it to coat and entire head of broccoli and cauliflower. I recommend either...

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