Cauliflower Au Gratin

October 1, 2019 by Beth Pierce 56 Comments

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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 little 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!!

Other vegetable recipes you will love!