Cauliflower florets & Brussel sprouts au gratin

Ciao, welcome back to my blog!

Today I am sharing with you a lip-smacking autumn recipe with cauliflower florets and Brussel sprouts that is perfect to warm you up!

I love preparing oven dishes in the autumn: the kitchen smells like Christmas already!

One of my favourites is the au gratin recipe using winter vegetables such as cauliflowers and Brussel sprouts. They are cruciferous vegetables and, as well as being delicious, they also have many health benefits:

"Most cruciferous vegetables are rich in vitamins and minerals such as folate and vitamin K. Dark green cruciferous veggies also are a source of vitamins A and C and contain phytonutrients — plant-based compounds that may help to lower inflammation and reduce the risk of developing cancer. Cruciferous vegetables also are rich in fibre and low in calories, a combination that will help you feel full and satisfied without overeating." The Beginner's Guide to Cruciferous Vegetables

Cauliflower florets and Brussel sprouts au gratin is a truly delicious dish, suitable for vegetarians and it can also be a lush side for any kind of roasted meat. However, it could be easily adapted to be fully vegan by opting for non-dairy oat milk and vegetable margarine.

If your kids don't like vegetables, this is for sure a great way of encouraging them to do so.

Ingredients for 2:

For the white sauce:

100g butter

100g white flour

1l of milk (I used oat milk and it is just as good)

2 teaspoons of thinly grated nutmeg


Half cauliflower

200g Brussel sprouts



Cheddar cheese

Bread crumbs, (better if homemade with stale bread)

Start with your vegetables: boil them for 8 minutes in salted water then drain them and put them in an oven tray.

Making an excellent white sauce is easier than you think: melt the butter in a small saucepot, take off the stove and add the flour and whisk energetically until you will obtain a thick cream.

In the meantime, warm up the milk and add it little by little to the buttercream, constantly but gently whisking to prevent the hatred lumps from forming.

Bring the white sauce on the stove again on medium heat, include the nutmeg and a pinch of salt and gently stir until it gets its typical velvety consistency.

Now you can pour the white sauce evenly on your steamed vegetables with the help of a spoon or a spatula, then grate some Cheddar on it and sprinkle with bread crumbs.

Pop it in the preheated oven: medium shelf for 25-30 minutes at 180 degrees.

When the vegetable gratin is nice and golden, take it out and let it cool down for 10 minutes.

Serve warm, maybe with a sprinkle of freshly grated ground black pepper on top!

Thank you so much for reading my post today, I hope you liked it and you will try to make it yourself!

Want more winter vegetable recipes?

Check this out:

Romanian style stuffed cabbage rolls