Cauliflower Au Gratin

Cauliflower au gratin combines roasted cauliflower and Broccoli in a creamy cheddar cheese sauce sprinkled with a super-easy crumb topping. This delectable casserole comes together quickly and easily and contains no canned soup. You can make this yummy casserole with all cauliflower or all Broccoli if you desire.

I decided yesterday that I had my temporary fill of summer recipes like pasta salads and fruit salads, so I decided to cook a nonseasonal recipe.  You remember those, don’t you?  The ones that can be cooked and loved any time of the year! This Cauliflower Au Gratin is fabulous whether it is hot steamy, and sticky outside or whether there are twelve inches of snow on the ground. Cauliflower Au Gratin combines roasted cauliflower and Broccoli in a heavenly creamy cheddar cheese sauce.  It is lightly sprinkled with a super easy crumb topping and baked to golden perfection.

How to make Cauliflower Au Gratin with Broccoli

First and foremost, you will roast your cauliflower and Broccoli in the oven until it is very lightly browned. Place the vegetables in a casserole dish sprayed with nonstick spray for easier cleanup.

Meanwhile, cook the onion and garlic in a bit of butter.  Whisk in the flour and cook for a couple of minutes, whisking constantly.  Slowly add the milk and the low-sodium chicken broth alternating between the two and whisking constantly. Reduce the heat and whisk in cheddar cheese until smooth and creamy.  Add nutmeg and season with salt and pepper to taste. Pour the cheese mixture over the roasted cauliflower and Broccoli.

Using a food processor or a sealed bag, crush the ritz crackers with the oregano and onion powder.  Then drizzle in the butter and shake to coat. Finally, sprinkle the mixture over the Broccoli and cauliflower and bake.

How to easily cut cauliflower and Broccoli into florets.

Wash them both as a full head under cool running water. This allows you to grab a hold of the large stem end and shake almost all of the water out. Then using a cutting board, take a sharp knife and cut the florets off the main stem.  They cut very easily and sometimes even seem to fall off, so much pressure on the knife is unnecessary.  Cut the larger florets into halves or quarters to make them bite size.

Recipe notes and helpful tips

• This recipe can be made with all cauliflower or all Broccoli, or any combination of the two.
• After washing and cutting your cauliflower and broccoli florets, dry them well because you want them to roast, not steam.
• Spray your casserole dish with nonstick cooking spray for easier cleanup.
• Preheat the oven and load the casserole onto the middle rack of the oven.
• Use good quality cheddar cheese.  It really does make a difference.
• If Ritz crackers are not your thing, substitute fresh ground croutons or bread crumbs.
• For added flavor, reserve a little bit of cheddar and sprinkle it on top of the crushed crackers.
• Other great cheeses for this dish are Gouda, Gruyere, and Monterey Jack. Feel free to mix them up and have fun. Cooking is all about fun and relaxation.

Cauliflower Au Gratin is so amazing, easy to prepare, dependable, and loved by multiple generations. Put this great recipe on your to-try list. You will be so pleased and happy that you did. Every delicious bite is a sweet, creamy taste experience.  I made this dish many times, and it goes like hotcakes.  Speaking of hotcakes, have you tried my Buttermilk Bacon Pancakes?  Oh my goodness! Sorry got a little sidetracked there.  Food runs through my mind constantly!!

More Vegetable Recipe

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Cauliflower Au Gratin

Roasted cauliflower and broccoli are combined in an easy-to-make rich, creamy cheese sauce and topped with a buttery Ritz cracker crumb topping.

5 from 16 votes

Print Pin Rate

Course: vegetable casserole

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Servings: 8

Calories: 351kcal

Author: Beth Pierce

Ingredients

• 1 small head broccoli cut into florets
• 1 small head cauliflower cut into florets
• 4 tablespoons unsalted butter
• 1 small onion chopped
• 2 large cloves of garlic minced
• 1/4 cup flour
• 1 1/2 cups milk
• 3/4 cup low sodium chicken broth
• 2 1/4 cups shredded white cheddar
• Pinch of nutmeg
• Salt & pepper to taste

Crumb Topping

• 20 Ritz crackers
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 3 tablespoons melted butter

Instructions

• Preheat oven to 400 degrees. Spray a large baking dish with nonstick baking spray. Add broccoli and cauliflower and bake for 15 minutes or until very lightly browned.
• In a large skillet over medium heat, melt butter. Add onion and cook for 5 minutes. Add garlic and cook for an additional 30 seconds. Whisk in flour and cook for 90 seconds, whisking constantly. Slowly whisk in milk and chicken broth alternating between the two. Turn heat to low and add cheddar, frequently whisking until the cheese is melted and the mixture is smooth and creamy. Whisk in nutmeg and salt & pepper to taste. Pour over roasted broccoli and cauliflower.
• In a food processor, crush the crackers. Add oregano, onion powder, and melted butter. Pulse a couple of times. Sprinkle over the cheese sauce.
• Bake for 25-30 minutes or until light golden brown.

Notes

• This recipe can be made with all cauliflower or all broccoli, or any combination of the two.
• After washing and cutting your cauliflower and broccoli florets, dry them well because you want them to roast, not steam.
• Spray your casserole dish with nonstick cooking spray for easier cleanup.
• Preheat the oven and load the casserole onto the middle rack of the oven.
• Use good quality cheddar cheese.  It really does make a difference.
• If Ritz crackers are not your thing, substitute fresh ground croutons or bread crumbs.
• For added flavor, reserve a little bit of cheddar and sprinkle it on top of the crushed crackers.
• Other great cheeses for this dish are Gouda, Gruyere, and Monterey Jack. Feel free to mix them up and have fun. Cooking is all about fun and relaxation.

Nutrition

Calories: 351kcal | Carbohydrates: 21g | Protein: 14g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 380mg | Potassium: 611mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1177IU | Vitamin C: 104mg | Calcium: 357mg | Iron: 2mg

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