Creamy Cauliflower and Broccoli Gratin: A Delicious Australian-Inspired Recipe

Start by steaming or boiling the broccoli and cauliflower florets until they are just tender (about 4-5 minutes). Drain well and set them aside.

2. Make the Cheese Sauce:
In a large saucepan, melt 2 tablespoons of butter over medium heat.

Once the butter has melted, stir in the 2 tablespoons of flour to make a roux. Cook the flour for about 1-2 minutes until it turns golden, stirring continuously to avoid lumps.

Slowly pour in the 2 cups of milk, whisking constantly until the mixture thickens (about 3-4 minutes).

Reduce the heat to low, then add the cheddar cheese, Parmesan cheese, garlic powder, and nutmeg (if using). Stir until the cheese has melted and the sauce is smooth.

Season with salt and black pepper to taste.

3. Combine the Vegetables and Sauce:
In a large mixing bowl, combine the steamed broccoli and cauliflower florets.

Pour the cheese sauce over the vegetables and gently mix to coat everything evenly.

4. Prepare the Topping:
Preheat your oven to 375°F (190°C).

Transfer the broccoli and cauliflower mixture into a baking dish.

In a small bowl, combine the breadcrumbs with a little melted butter or olive oil, and then sprinkle this mixture evenly over the top of the gratin.

5. Bake the Gratin:
Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and crispy. If you prefer a crunchier topping, you can broil it for an additional 2-3 minutes at the end.

6. Serve and Enjoy:
Let the gratin cool for a few minutes before serving. Garnish with extra Parmesan or fresh herbs if desired.

Serving and Storage Tips