Cauliflower, brocoli and seafood gratin
- Preparation 25 min
- Cooking 30 min
- Servings 4
- Freezing I do not suggest
Ads
🧅 When it’s cold and you need comfort
I love this cauliflower and broccoli gratin with seafood. It’s the kind of dish that wraps you in warmth when you need it. The vegetables become tender, the béchamel sauce is creamy and rich, and the seafood brings a delicacy that transforms it into something truly memorable. It’s ultimate comfort in a dish.
🧀 Melting, comforting, and absolutely flavorful
This gratin is a symphony of textures and flavors. The scallops and shrimp stay tender in the rich, golden béchamel sauce. The sharp cheddar brings deep umami and richness, while the pecorino adds a tangy, salty touch. The steamed vegetables cooked just enough to stay crispy create a perfect contrast with the creamy sauce. When you pull it out of the oven with the cheese golden and bubbling, that’s what defines culinary comfort.
Ads
Ads
🥦 Steam the vegetables just enough
The vegetables should stay crispy. Overcooking makes them mushy and there’s no interesting texture left. Start with the carrots, then add the broccoli and cauliflower. 3-4 more minutes is perfect. They’ll finish cooking in the oven anyway.
🧈 Béchamel is technique, not magic
Roux (butter + flour), then add the milk gradually while whisking constantly. If you go too fast, you create lumps. Patient and regular with the whisk, and you’ll get a smooth, creamy sauce. It’s the key step of the dish.
🦐 Seafood should be added at the end
Don’t add it too early to the hot sauce or it’ll cook and become rubbery. Add it just after removing from heat. The residual heat of the sauce cooks it just enough to make it tender and succulent.
🧀 Two cheeses, two flavors
Sharp cheddar brings deep umami, pecorino adds tang and salt. It’s this combination that creates depth. Don’t replace one with the other—they play different and essential roles.
🔥 The broil makes the difference
Don’t just bake and wait. Use the broil at the end to quickly golden the cheese and get that crispy, golden crust. That’s what makes the dish truly special. But be careful, it can burn fast—stay nearby.
Ingredients
- 2 1/2 cups (625 ml) broccoli florets, cut into medium pieces
- 2 1/2 cups (625 ml) cauliflower florets, cut into medium pieces
- 1 cup (250 ml) carrots, cut into thin half-rounds
- 3 tbsp (45 ml) butter
- 4 tbsp (60 ml) all-purpose flour
- 2 1/2 cups (625 ml) warm milk
- 1 tsp (5 ml) garlic salt
- 1 tsp (5 ml) Italian seasoning
- Freshly ground pepper
- 100 g raw scallops size 31-40, cut in half
- 100 g raw shrimp size 40-60 peeled and deveined, cut in half
- 2 cups (500 ml) sharp cheddar cheese, grated
- 1/2 cup (125 ml) pecorino cheese, grated
Ads
Preparation
- Preheat oven to 375°F (190°C).
- Steam the vegetables in your favorite pot. Start with the carrots for 2 minutes then add the broccoli and cauliflower for another 3-4 minutes. They should be cooked but still very crispy! Pour the vegetables into a 9 x 9 inch Pyrex dish.
- In a medium nonstick pot over medium heat, melt the butter then add the flour. Mix well until you get a paste and cook while mixing for 1 minute.
- Add 1/2 cup (125 ml) of milk and break up the lumps using a whisk. Pour in the remaining milk and cook for 5-6 minutes to thicken the sauce. Stir regularly with the whisk to break up as many lumps as possible. Add the garlic salt, Italian seasoning then pepper to taste.
- When the sauce has a nice thick consistency, remove the pot from heat and add the seafood. Mix well. Pour the sauce evenly over the vegetables.
- Spread the sharp cheddar on top and finish with the pecorino.
- Bake in the oven for 15 minutes then broil until the cheese is nicely golden. Let rest for 5 minutes before serving.
Yes. Prepare everything up to the step before adding the cheese and broiling. Cover and refrigerate for up to 24 hours. When you’re ready to serve, add the cheese and cook as directed. You might need to add a few extra minutes to cooking time.
Absolutely. Lobster, larger scallops, or even salmon work well. Adjust cooking times based on size. Any tender seafood works in this gratin.
Sure. Mushrooms, asparagus, spinach—all work. Just make sure to pre-steam them so everything cooks evenly. Timing and texture are key.
Not recommended. The sauce becomes grainy after freezing and the seafood loses its texture. It’s best fresh or refrigerated for 2-3 days max.
You could use half milk and half seafood broth, or use less cheese. But you’ll lose richness and depth. This dish needs the richness to really shine.
Ads
Ads
Ads
Ads
Ads