I recently found myself staring at a half-head of cauliflower and some broccoli florets, both on the brink of overstaying their welcome in my crisper drawer. It was one of those evenings, you know? When the day has been a bit too long, and you need comfort but don’t want to weigh yourself down with a heavy meal. Enter this Cauliflower and Broccoli Gratin with Camembert Cheese. It’s the kind of dish that feels a little fancy — thanks to the gooey, rich camembert — yet it’s simple enough to whip up on a busy weeknight. Plus, it transforms those neglected veggies into something fabulous and satisfying. Let’s not forget, it’s a great way to sneak in some greens under all that cheesy goodness.

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What You’ll Need

For this dish, the ingredients are delightfully simple, and you might already have most of them chilling in your kitchen. Here’s what’s going into our cozy gratin:

• 1 head of cauliflower
• 1 bunch of broccoli
• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 cup of milk
• Salt and pepper to taste
• 200g camembert cheese, cut into cubes, plus extra to put on top
• 1 cup of breadcrumbs

How to Make Cauliflower and Broccoli Gratin With Camembert Cheese

1. First, preheat your oven to 180 degrees C (or 350 degrees F). It’s always nice to have it ready and waiting.
2. In a large pot of boiling water, parboil the broccoli and cauliflower. You’re looking for tender-crisp veggies here — about 10-15 minutes should do the trick.
3. Once your veggies are done, drain them well and set them aside. They’ll be ready to soak up that cheesy sauce.
4. In a saucepan, melt the butter over medium heat. When it’s completely melted and starts to bubble, sprinkle in the flour. Stir constantly until it forms a smooth paste, which takes about a minute.
5. Slowly whisk in the milk. Keep stirring until the mixture thickens to a nice, creamy consistency.
6. Now, add in the camembert cubes. Stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to your liking.
7. Combine your cheese sauce with the parboiled veggies, ensuring they’re well coated.
8. Transfer everything into a baking dish. Top with extra camembert chunks and breadcrumbs for that crispy, golden finish.
9. Pop it in the oven for about 20 minutes or until it’s golden and bubbling on top. Your kitchen will smell heavenly!

Cook’s Notes

Let’s talk about some little tips that will make this dish even better. If you’re short on time, you can parboil the veggies in advance and keep them in the fridge until you’re ready to assemble the gratin. For storage, this dish keeps well in the fridge for up to three days — just reheat it in the oven to keep the top crispy. One common mistake is overcooking the veggies during parboiling. You want them to maintain some bite since they’ll continue cooking in the oven.

Make It Your Own

Here are some fun variations to shake things up if you feel like experimenting:

• Swap the camembert for a sharp cheddar if you prefer a stronger cheese flavor.
• Throw in some crispy bacon bits for an extra savory kick.
• Use panko breadcrumbs instead of regular ones for an even crunchier topping.
• Add a pinch of nutmeg to the cheese sauce for a warm, aromatic twist.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! It’s always so fun to see your creations and variations. Enjoy the cheesy goodness!

Related update: Cauliflower and Broccoli Gratin With Camembert Cheese