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.

Course vegetable casserole

Cuisine American

Keyword broccoli and cauliflower au gratin, broccoli and cauliflower casserole, broccoli bake, cauliflower bake, vegetable, vegetable casserole

Prep Time 15

Cook Time 50

Servings

Calories 351kcal

Author Beth Pierce

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.

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.