• Partnered with
  • Serves 6
  • 15 mins prep
  • 50 mins cook

Cauliflower and broccoli au gratin

Cauliflower and broccoli au gratin

Cheesy, crunchy and golden - is there anything better than gratin? This wonderfully comforting cauliflower and broccoli au gratin recipe is the perfect side dish for your next family meal


Cauliflower and broccoli au gratin

  • 1/2 cauliflower, trimmed, cut into florets
  • 1 head broccoli, trimmed, cut into florets
  • 1 leek, trimmed, chopped
  • 1/2 cup grated tasty cheese
  • 1/2 cup grated Parmesan
  • 1/4 cup fresh breadcrumbs
  • 100 g sliced prosciutto


  • 60 g butter
  • 2 tbsp plain flour
  • 2 cups milk


  1. Preheat oven to moderate, 180°C. Lightly grease a 20 x 30cm casserole dish.
  2. Place cauliflower and broccoli in a large saucepan. Cover with water, then bring to the boil on high. Reduce heat to low and simmer, covered, for 8-10 minutes until tender, adding the leek for the last minute. Drain well. Arrange in dish.
  3. For the sauce: In a small saucepan, melt butter on medium. Add flour and cook, stirring, for 1 minute – do not brown. Remove from heat. Gradually stir in milk until smooth, then return to heat. Cook, stirring constantly, until sauce boils and thickens. Reduce heat to low and simmer for 3 minutes. Season to taste.
  4. Pour sauce over vegetables. Sprinkle combined cheeses and breadcrumbs over. Bake for 25-30 minutes until golden and bubbling.
  5. Place a cooling rack over roasting pan. Arrange the prosciutto slices on rack. Bake for 5-6 minutes until crisp. Break over the top of finished veges.

This recipe first appeared in Woman's Day.

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