Broccoli-Cauliflower Gratin with Grilled Tri-Tip Roast
Broccoli-Cauliflower Gratin has graced our Thanksgiving dinner table numerous times. Broccoli and cauliflower in a comforting blanket of Brie and cheddar cheese sauce is a vegetable side dish everyone loves.
Easy Vegetable Side Dish
The basic recipe below is easy to customize to your own taste. Roast or steam the vegetables and any favorite cheese with good melting properties is suitable. Also included in the notes is the option of making it gluten-free gratin, while maintaining the integrity and quality of the dish.
Gratin One Night, Soup the Next
My advice is to make more than you think you’ll need because it makes a fantastic cream soup for lunch the next day. To make soup with leftovers, simply place leftovers in a food processor or use an immersion blender to puree until smooth then gently warm in a sauce pan. Garnish with a gorgeous heirloom tomato slice and chopped scallions or chives to serve. Find the soup recipe here => Broccoli-Cauliflower Gratin Soup
Broccoli-Cauliflower Gratin (Leftover) Soup with Heirloom Tomato and Chives
Broccoli-Cauliflower Gratin
Ingredients
- 1 pound cauliflower -- cut into bite-sized pieces
- 1 1/2 pounds broccoli -- cut into bite-sized pieces
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk + more to thin sauce as desired
- 1 cup Brie cheese (, including rind -- cut into small cubes)
- 1/2 cup sharp cheddar cheese -- grated
- 1/2 cup Parmesan cheese -- grated
- 1/2 cup panko bread crumbs -- See Notes for Gluten-Free options
- sea salt and pepper
Instructions
- Steam cauliflower pieces for 5-6 minutes and broccoli spears about 4 minutes until crisp-tender.
- Transfer to a 9x11 baking pan in a single layer; season with salt & pepper. Preheat broiler and position rack 8-10 inches from the heating element.
- In a medium sauce pan, melt butter. Add flour and whisk over medium heat for 2 minutes or until bubbly and flour is dissolved well.
- Add 1 cup of milk and whisk until thickened and bubbling, about 5 minutes. Remove from heat and stir-in the brie and cheddar cheese, continuing to stir until cheese is melted. Season with salt and pepper, to taste.
- Pour the sauce over the cauliflower and broccoli; sprinkle with Parmesan and bread crumbs; broil for 5 minutes until the gratin is bubbly and lightly browned.
Notes
Nutrition
Broccoli-Cauliflower Gratin with Sliced Grilled Tri-Tip Roast
More Vegetable Side Dish Recipes:
Grilled Vegetable Medley
Roasted Vegetable Medley with Rosemary & Thyme
Tuscan Roasted Broccoli: Thanksgiving (or Anytime) Side Dish
Savory Sweet Potatoes
Vegetable Tian
Jean McCormick says
I’ve been eyeing this recipe for a few weeks, and would like to serve it at Christmas for dinner, but my brother can’t eat cheese, poor thing, and my family is very cholesterol-conscious. Do you have an idea for another sauce for this, maybe a bechamel sauce? I think one egg yolk would be better than all this cheese, and I could make it go farther. What do you suggest?
Judy says
Hi Jean,
If you are wanting to avoid adding cheese to the sauce, you can omit the cheese all together, which leaves you with a basic bechamel sauce. To add a little flavor, you could saute shallot, garlic, or even some mushrooms in the butter before finishing the sauce to give it umph and depth of flavor. So sorry for your brother not being able to eat cheese — what a bummer for him! Hope this helps. 🙂
Have a Merry Christmas dinner!
Jed Gray (sportsglutton) says
Nothing to hate about this recipe, especially given that you can make the leftovers into a palate pleasing soup. Good stuff and congrats on your Broncos winning their opener!!
Nancy/SpicieFoodie says
You’ve certainly been busy. I love love your gratin recipe, my husband would too. Thanks for sharing and for getting the taste buds going:)
Judy says
Thanks, Nancy for stopping by and saying hello. I think you’d like the gratin quite a lot. 🙂
kitchenriffs says
Wow, what a versatile dish! I love gratins, and I’d probably serve the leftover reheated. But the option of making it into a soup is terrific! Good stuff – thanks.
Judy says
The leftovers do reheat quite well by themselves, but this time I couldn’t resist the idea of a simple soup.
Raymund says
That soup looks good!
Maureen | Orgasmic Chef says
What a great post and that gratin looks delicious!
Judy says
Thanks, Maureen. 🙂
Rebecca says
How do I turn this into soup?
Judy says
Hi Rebecca!
Place leftovers in a food processor and puree until smooth then gently warm in a sauce pan with a little garlic and onion powder, as well as enough chicken broth to thin soup for desired consistency (this will depend on how much you have leftover). Garnish with a tomato slice and chopped scallions or chives to serve. And of course, you can call me if this doesn’t make sense or you need any further guidance. 🙂
Rebecca says
THANK YOU!!! 😀
ChgoJohn says
If there’s a gratin in the oven, if must be Fall — or pretty darn close. This looks delicious, Judy, but I must admit, I’d probably be thinking about that soup the entire time I was enjoying the gratin. It just sounds soo good!
Judy says
I’m the same way, John. I still haven’t decided if I make Thanksgiving turkey for the turkey or the sandwiches. 😉
Barbara Bamber | justasmidgen says
I love the sounds of what you’re cooking up in your kitchen! Fantastic gratin and a wonderful start to fall!! xx
Judy says
As much as I loooooove summer grilling, fall holds my favorite flavors. 😀
Top cuisine avec Lavi says
Looks amazing! Great recipes!
Judy says
Thank you so much for sayin’ so! 🙂