Cauliflower, brocoli and seafood gratin

  • Preparation 25 min
  • Cooking 30 min
  • Servings 4
  • Freezing I do not suggest



  • 2 1/2 cups brocoli heads, cut in medium chunks
  • 2 1/2 cups cauliflower heads, cut in medium chunks
  • 1 cup carrots, cut in half-slices
  • 3 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 1/2 cups hot milk
  • 1 teaspoon garlic salt
  • 1 teaspoon italian spices
  • Ground pepper
  • 100g raw scallops size 31-40, cut in half
  • 100g raw shrimps size 40-60 peeled and without tails, cut in half
  • 2 cups old sharp cheddar, grated
  • 1/2 cup pecorino romano cheese, grated



  • Preheat the oven at 375°F.
  • Steam the vegetables in your favorite sauce pan. Start with the carrots for 2 minutes then add the brocolis and cauliflowers for another 3-4 minutes. They must cook but remain crunchy! Place the vegetables in a Pyrex that is 9×9 in size.
  • In a medium size ( non-stick ) sauce pan, melt the butter and add the flour. Stir well to combine and create a dough then cook for 1 minute while stirring.
  • Add 1/2 cup milk and wisk to melt chunks. Pour the rest of the milk and cook for about 5-6 minutes to thicken the sauce. Stir regularly with the wisk to remove remaining chunks. Add the garlic salt, italian spices and season with ground pepper to taste.
  • When the sauce has a nice and thick consistency, remove from heat, add the seafood then stir well. Pour the sauce all over the vegetables!
  • Cover everything with the cheddar cheese then finish with the pecorino.
  • Cook in the oven for 15 minutes then put to broil until the cheese is golden. Let cool down for 5 minutes before serving.