Broccoli and Cauliflower Gratin

David brocolli cauliflower gratin David brocolli cauliflower gratin

Broccoli and cauliflower are powerhouses in terms of minerals and vitamins and are fast becoming superfoods. Using them here instead of potato turns a classic into a healthy, low-calorie alternative.

6 people 20 minutes 10 minutes


  • 0.5 tsp Black Pepper or white pepper
  • 1 head Broccoli trimmed and cut into 3cm florets
  • 500 ml Low Fat Milk
  • 1 medium Onion thinly sliced
  • 3 tbsp Plain Flour
  • 0.5 tsp Salt
  • 0.5 head SuperValu Cauliflower trimmed and cut into 3cm florets
  • 2 tbsp SuperValu Extra Virgin Olive Oil
  • 50 g SuperValu Parmesan Reggiano Unpasteurised freshly grated
  • 70 g SuperValu Porridge Oats not jumbo oats


  1. Place the broccoli and cauliflower in a large saucepan and boil until they are tender.
  2. Meanwhile, heat 1 tablespoon of oil in a large saucepan over a medium heat. Add the onion and cook, stirring frequently, for 5 to 8 minutes, until very soft and golden brown.
  3. Add the flour, salt and pepper and cook, stirring, for 1 minute more. Pour in the milk and continue to stir, scraping up any browned bits. Continue to cook, stirring, until the sauce bubbles and thickens enough to coat the back of the spoon. Remove the sauce from the heat.
  4. When the vegetables are done, remove them from the oven and preheat the grill. Transfer half of the vegetables to a grill-safe baking dish. Spread half of the sauce over the vegetables, then add the remaining vegetables and top with the remaining sauce.
  5. Combine the oats and cheese with the remaining tablespoon of oil in a small bowl. Spread the topping over the vegetable mixture in the dish. Place under the grill until the gratin is bubbling and beginning to brown on top, but watch it closely so it doesn't burn. Leave to cool for 5 minutes before serving. 
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