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5 from 1 vote

Cheesy Broccoli with Cauliflower Gratin

Indulge in this amazing dish made with fresh vegetables and spices that are healthy and delicious.
Course: Dinner
Cuisine: Universal
Keyword: Diabetic-Friendly, Low-Carb, Vegetarian
Servings: 6 people
Calories: 179kcal
Author: SkinnyMs.


  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup carrots sliced into rounds
  • 2 tablespoons white whole-wheat flour or all-purpose flour
  • 3 tablespoons olive oil divided
  • 3/4 cup milk 2%
  • 1/3 cup cheddar cheese reduced-fat, shredded
  • 1/3 cup parmesan cheese freshly grated, divided
  • 1/4 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper divided
  • 2 tablespoons thyme leaves fresh, or 2 teaspoons dried thyme
  • 1/2 tablespoon rosemary sprigs fresh, minced or 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/2 cup panko breadcrumbs substitute whole-wheat if available or regular


  • Preheat oven to 350 degrees F.
  • Set up a steamer basket (or a colander) over a few inches of water in a pot so that the water is not touching the basket. Add all of the vegetables to the basket (or colander). Cover and steam over high heat for about 10-15 minutes until vegetables are fork-tender, yet still bright.
  • Meanwhile, add 2 tablespoons olive oil to a sauté pan over medium-low heat. Whisk in the flour.
  • Continue whisking constantly for about 2 minutes, until the paste formed smells nutty, but not burnt.
  • Add in about 1/4 cup of the milk, half of the pepper, and the herbs, whisking all the while.
  • Once thickened, add an additional 1/4 cup of milk and whisk until thickened.
  • Repeat with the last 1/4 cup of milk. Once thickened, add the cheddar cheese and half of the parmesan, whisking to incorporate. Remove from the heat. Place all vegetables in an 8 x 8-inch pan or a round pie dish. Pour the creamy cheese sauce over the vegetables to cover. Sprinkle the panko breadcrumbs over the top. Sprinkle on the remaining parmesan cheese.
  • Drizzle the olive oil and sprinkle on the salt and the other half of the pepper.
  • Bake for about 20 minutes, until crisp and golden brown on the top and bubbly. Serve hot.
  • Enjoy!


Calories: 179kcal | Carbohydrates: 13g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 278mg | Fiber: 3g | Sugar: 4g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6