Gratin broccoli, romanesco and cauliflower with béchamel parmesan sauce. An excellent healthy low carb broccoli & cauliflower recipe can be served as side dish, or as diet one plate dish for dinner. Gratin is usually a variety of vegetables baked in the oven with cheese or béchamel sauce until golden brown. Try this low calorie homemade au gratin broccoli recipe from Black Pepper Chef.

gratin broccoli and cauliflower ingredients



  • 1 small Broccoli (~ 600g)
  • 1 small Cauliflower (~ 600g)
  • 1 small Romanesco Cabbage (~ 600g)
  • 500 ml Milk
  • 100 g of Breadcrumbs
  • 2 tbsp Flour
  • 30 g Butter
  • 4 tbsp Grated Parmesan
  • 1 Pinch of Ground Nutmeg
  • Salt

1. Cooking bechamel sauce

  1. Melt the butter over medium heat.
  2. Add 2 tablespoons of flour, stir. Cook until golden brown, stirring constantly (2 minutes).
  3. Slowly add warm milk , stirring continuously to get a smooth sauce. Cook for 5-6 min stirring all the time.
  4. Add salt and one pinch of ground nutmeg. Add 2 tbsp. of parmesan, stir

2. Cooking cabbage

  1. Cut the broccoli, cauliflower and romanesco cabbage into florets.
  2. Boil water in a large saucepan, salt. Add cauliflower, cook for 2 minutes.
  3. Add romanesco cabbage, cook 2 minutes.
  4. Add broccoli, cook for 5 minutes.
  5. Throw cabbages into a colander.

3. Making gratin with broccoli

  • Put a baking mold without a bottom and with a diameter of 18-22 cm on top of a baking sheet on a baking pan.
  • Put breadcrumbs on the bottom of the form, lightly press it in. Put some béchamel on top.
  • Put the cabbages on breadcrumbs, alternating between different colors. Pour hot béchamel.
  • Bake for 20 minutes at 180C. Put a couple of small pieces of butter on top. Sprinkle 2 tbsp. of parmesan. Bake another 5 minutes at 240C.
  • Remove from oven, leave to cool a couple of minutes. Put on a plate. Pass the knife along the edge of the form. Carefully remove the form.
Gratin Broccoli and Cauliflower