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Cheddar Broccoli Cauliflower Gratin

Scrumptious cheddar broccoli cauliflower gratin with a crispy breadcrumb topping made in partnership with ALDI. This delicious cheesy side dish is perfect for serving guests during the holiday season, or pairing with your favorite protein for a yummy weeknight dinner!

Prep Time
15 mins
Cook Time
1 hour
Total Time
1 hour 15 mins

Every Christmas eve, my husband’s good family friend, Lori, throws a huge celebration filled with food, cocktails and good company. She makes incredible savory chicken and dumplings, an outrageously good apple walnut spinach salad and just last year she introduced a new-to-me cheesy veggie gratin filled with cauliflower, carrots and broccoli.

cheddar broccoli cauliflower gratin in a baking dish next to broccoli and carrots

I knew I really liked it after one bite of cheddar cheesy goodness, but after scooping seconds and then thirds onto my plate, I realized that true love affair was going down between me and this fabulous gratin.

This year, I’m excited to be partnering up with ALDI to bring my version of Lori’s cheddar cauliflower broccoli gratin to you, and of course, in consideration for your Thanksgiving menu (aka my favorite day).

pouring cheese sauce into a pan of broccoli cauliflower gratin

If you haven’t already shopped at ALDI before, then I might recommend heading there ASAP. It’s affordable, packed with fun snacks you can’t find anywhere else and they even have a wide variety of organic produce to choose from.

Tony is OBSESSED with Aldi’s chip selection and I personally love their almond milk, wine, bread, nut butters and seasonal organic produce. They recently remodeled the store near my house and it’s been a breeze to whip around the aisles and pick up everything I need.

unbaked cheddar cauliflower broccoli gratin in a baking dish

What’s in this cheddar broccoli cauliflower gratin?

This isn’t your average butter-filled veggie gratin. Instead, it’s made with a lightened-up sharp cheddar cheese sauce that only uses a few tablespoons of butter, yet is still rich, flavorful and generously coats all of the veggies with plenty of cheesy love. You’ll only need a few simple, inexpensive ingredients to make the recipe (and they’re all from ALDI!)

Here’s what you’ll need for this recipe:

  • Cauliflower, broccoli & carrots: this is what was in Lori’s gratin, and now it’s in mine too! You’ll want to make sure your florets aren’t too large, otherwise they won’t all fit nicely in your pan.
  • Simply Nature Organic Salted Butter Quarters: ALDI makes a fabulous salted butter that I recommend using. I prefer salted butter in both cooking and baking, simply because it adds just a little more flavor.
  • Baker’s Corner All-Purpose Flour: you can use regular flour, but know that whole wheat or a 1:1 gluten-free all purpose flour are also options.
  • Friendly Farms Unsweetened Almondmilk (or milk of choice): I love using unsweetened almond milk in all of my baking and cooking, but you can also use regular milk if that’s your preference. Love how affordable yet tasty the almond milk at ALDI is too!
  • Garlic powder: essential to adding additional flavor to the cheese sauce!
  • Happy Farms Sharp Cheddar Cheese Block: I always recommend shredding your own cheese from a block of cheese, as it tends to melt better!
  • Priano Parmesan Cheese Wedge: in addition to cheddar, we’re using parmesan cheese for nice, cheesy flavor
  • Chef’s Cupboard Panko Breadcrumbs: while topping this gratin is optional, I do recommend it! Everyone loves a good crunchy breadcrumb coating.

Great news: ALDI is available on Instacart! If you’ve never shopped on Instacart before, you can use the code ALDIAK19 to get $10 off your first three purchases of $35 or more just in time for the holidays.

cheddar broccoli cauliflower gratin in a baking dish next to a block of cheddar and bread crumbs

How to make this cauliflower gratin ahead of time:

If you want to make this recipe ahead of time and save time on Thanksgiving Day, simply make the recipe as directed, except do NOT add breadcrumbs. Instead, cover and place in the fridge for up to a day or two. Once ready to enjoy, bake as directed in the instructions, adding the breadcrumbs after 30 minutes of baking, then baking again uncovered.

scooping a spoonful of broccoli cauliflower gratin out of a baking dish

scooping cheddar broccoli cauliflower gratin out of a baking dish

I seriously love how delicious this broccoli cauliflower gratin is, and how easy it was to pick up everything I needed for a successful side dish at ALDI.

This recipe is perfect to serve during Thanksgiving, or just anytime you’re looking for a healthy, yet deliciously cheesy and easy side dish!

baking dish of broccoli cauliflower gratin with a spoon in it

I hope you all love this cheddar broccoli cauliflower gratin! This recipe is sponsored by ALDI. All recipes, text and opinions are my own. Thanks for supporting AK and the brands that help make this site possible.

Cheddar Broccoli Cauliflower Gratin

4.84 from 6 votes
broccoli cauliflower gratin in a baking dish
Course Side Dish, Thanksgiving, Vegetarian
Keyword broccoli cauliflower gratin, cauliflower gratin, thanksgiving side dish, vegetarian side dish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serves 8

Scrumptious cheddar broccoli cauliflower gratin with a crispy breadcrumb topping. This delicious cheesy side dish is perfect for serving guests during the holiday season, or pairing with your favorite protein for a yummy weeknight dinner!


  • Nonstick cooking spray or olive oil, for greasing the baking dish
  • For the veggies:
  • 4 cups medium broccoli florets (from 1 head broccoli)
  • 4 cups medium cauliflower florets (from 1 head cauliflower)
  • 3 medium carrots, sliced
  • For the cheese sauce:
  • 2 tablespoons Simply Nature Organic Salted Butter
  • cup Baker’s Corner All-Purpose Flour (whole wheat or gluten free 1:1 flour will all work)
  • 2 1/3 cups Friendly Farms Unsweetened Almondmilk (skim, 2%, whole milk will all work)
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt, plus more to taste
  • Lots of freshly ground black pepper
  • 8 ounces Happy Farms Sharp Cheddar Cheese, cut into small cubes
  • 1/3 cup Priano Parmesan Cheese
  • For the topping:
  • 3/4 cup Chef’s Cupboard Panko Breadcrumbs
  • 1 tablespoon Simply Nature Organic Salted Butter, melted


  1. Preheat your oven to 375 degrees F. Spray 2 ½ quart baking dish or 9x9 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Add broccoli florets, cauliflower florets and sliced carrots to prepared baking dish. Set aside.
  2. In a large skillet or pot add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to low and simmer for a few minutes stirring every so often, until the sauce thickens up similar to a gravy. Stir in garlic powder, salt and LOTS of freshly ground black pepper. If the sauce is WAYYY too thick, feel free to add in a splash more milk. If the sauce is two thin, stir in another tablespoon of flour.
  3. Next add in sharp cheddar cheese and parmesan cheese and stir until completely melted into the sauce. Taste and add more salt and pepper, if desired. A fairly salty cheese sauce is best!
  4. Pour cheese sauce evenly over the veggies in the baking dish. Cover with foil and bake for 30 minutes.
  5. In a medium bowl, mix together breadcrumbs with 1 tablespoon of melted butter.
  6. After 30 minutes of baking time, remove the foil from the baking dish, evenly sprinkle breadcrumbs on top of the veggies and bake UNCOVERED for 20-30 minutes more until breadcrumbs are slightly golden brown and veggies are fork tender. Serve 6-8.

Recipe Notes

You can easily make this recipe gluten free by using a gluten free 1:1 flour and gluten-free breadcrumbs.

Servings: 8 servings
Serving size: 1 serving (based on 8)
Calories: 248kcal
Fat: 15.7g
Saturated fat: 8.6g
Carbohydrates: 18.2g
Fiber: 3.9g
Sugar: 3.5g
Protein: 12.9g

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