Cauliflower, Romanesco & Broccoli Gratin

Cauliflower, Romanesco & Broccoli Gratin

1 Review
From: EatingWell Magazine November/December 2013

This cauliflower-and-broccoli gratin is healthier than traditional gratins thanks to a sauce made with low-fat milk and just enough full-flavored cheese to keep it rich without extra saturated fat and calories. For a healthier cheese-crust topping, opt for cheese crackers made without partially hydrogenated oils.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 14 cups bite-size florets from 2-3 heads broccoli, cauliflower and/or romanesco
  • 2 cups low-fat milk
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3/4 cup shredded extra-sharp white Cheddar cheese
  • 3/4 cup shredded Gruyère cheese
  • 1/4 cup snipped fresh chives
  • 3/4 cup crushed cheese-flavored crackers
  • 2 teaspoons extra-virgin olive oil


  • Active

  • Ready In

  1. Bring a large pot of water to a boil. Add florets and cook, stirring frequently, for 1 minute. Drain in a colander and immediately rinse with cold water until cool. Drain well. Spread on a baking sheet or kitchen towel and pat with a clean towel to soak up any excess water.
  2. Preheat oven to 375 °F. Coat a 9-by-13-inch (or similar-size shallow ovenproof dish) with cooking spray.
  3. Combine milk, mustard, garlic powder and salt in the large pot; bring to a simmer over medium-high heat. Combine cornstarch and water in a small bowl; whisk into the simmering milk. Bring the mixture to a boil over high heat, whisking. Reduce heat to maintain a simmer and cook, whisking, for 2 minutes. Add Cheddar, Gruyere and chives; whisk until smooth. Remove from heat.
  4. Add the florets to the pot and gently stir to coat with the cheese sauce. Transfer to the prepared baking dish. Combine crackers and oil in a small bowl and sprinkle over the vegetables.
  5. Bake until the cheese sauce is bubbling and the florets are starting to brown on top, 25 to 30 minutes. Serve warm.
  • Make Ahead Tip: Prepare through Step 1, cover and refrigerate florets for up to 1 day. Proceed with Steps 2-5 about 1 hour before serving.

Nutrition information

  • Serving size: 2/3 cup
  • Per serving: 218 calories; 11 g fat(4 g sat); 3 g fiber; 21 g carbohydrates; 9 g protein; 127 mcg folate; 17 mg cholesterol; 5 g sugars; 0 g added sugars; 939 IU vitamin A; 53 mg vitamin C; 222 mg calcium; 2 mg iron; 449 mg sodium; 311 mg potassium
  • Nutrition Bonus: Vitamin C (88% daily value), Folate (27% dv), Calcium (23% dv), Vitamin A (19% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 1/2 high fat meat

Reviews 1

November 12, 2013
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By: EatingWell User
Yum!!! Great side dish for holiday meals This was SO good! I added a bit more cheese (probably about 1/4 cup more). I also didn't have chives so I used fresh dill & in place of the crackers I used breadcrumbs. It was a really good recipe! I would totally recommend this. Pros: Easy, simple ingredients & delicious!