Cauliflower and broccoli gratin

This is a delicious dish of brassicas, cheese and sage. It can be served as a side dish, or just on its own with a salad.

Serves 4

Preparation time: 25 minutes
Cooking time: 40 minutes

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  • 1 head broccoli
  • 1 head cauliflower
  • 6 tbsp butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 heaped tbsp plain flour
  • 250ml (8½fl oz) chicken or vegetable stock
  • 4 tbsp cream
  • Salt and pepper
  • 150g (5ÂĽoz) grated cheese


  • 2 tbsp. butter
  • 6 sage leaves
  • 2 slices of stale bread, processed to crumbs

1. Preheat the oven to 180C/fan 160C/gas 4.

2. Break the broccoli and cauliflower into small florets. Use the tender leaves of the cauliflower too, they are delicious when cooked. Steam for three to four minutes until the broccoli is bright green, then remove them from the heat. Set aside.

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3. In a large skillet, melt the six tablespoons of butter and sauté the onion and garlic until the onion starts to turn translucent, about five minutes. Sprinkle the flour over the top, whisk to combine, then pour in the stock. Whisk constantly, then cook until the sauce thickens.

4. Reduce the heat to low, then add the cream and season with salt and pepper. Set aside.

5. Melt 2 tbsp butter in a pan and add the sage leaves, cook until the sage is golden and fragrant. Discard the sage, then pour the melted butter over the breadcrumbs and mix. Set aside.

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6. Layer half the broccoli and cauliflower in a medium buttered ovenproof dish. Pour on half the cream sauce, then sprinkle on half the cheese. Repeat with another layer of broccoli/cauliflower, sauce, and cheese.

7. Finish with a sprinkling of sage breadcrumbs. Bake in the oven for 25-30 minutes, until the cheese is bubbly and the breadcrumbs are golden brown. Serve warm.

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About the Author

Anna Pettigrew