Equipment
Ingredients
Vegetable Base
- 300 g broccoli florets, cut into bite-sized pieces
- 300 g cauliflower florets, cut into bite-sized pieces
- 2000 ml water
- 15 g salt
Mornay Sauce
- 45 g unsalted butter
- 45 g all-purpose flour
- 500 ml whole milk, warmed
- 150 g sharp white cheddar cheese, freshly grated
- 10 g dijon mustard
- 1 g nutmeg, ground
- 2 g black pepper, freshly cracked
Brioche Topping
- 150 g brioche loaf, cut into 2cm cubes
- 20 g unsalted butter, melted
Salad & Tangy Dressing
- 2 gem lettuce heads
- 45 ml extra virgin olive oil
- 15 ml apple cider vinegar
- 10 ml lemon juice
- 10 g wholegrain mustard
- 5 g honey
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 687 kcal
- Protein
- 21 g
- Carbohydrates
- 39 g
- Fat
- 47 g
- Fiber
- 6 g
- Sugar
- 13 g
- Sodium
- 2084 mg
- Saturated Fat
- 20 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 47 mg
- Potassium
- 846 mg
- Calcium
- 510 mg
- Iron
- 3.0 mg
- Magnesium
- 63 mg
- Phosphorus
- 406 mg
- Zinc
- 2.6 mg
- Vitamin A
- 564 mcg
- Vitamin C
- 107 mg
- Vitamin D
- 1.6 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 154 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.40 mg
- Niacin
- 1.3 mg
- Folate
- 185 mcg
- Water
- 315 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C (400°F). Bring a large pot of salted water to a rolling boil.
Blanch the broccoli and cauliflower florets in the boiling water for 3-4 minutes until vividly bright and slightly tender, but still firm (al dente). Drain thoroughly in a colander.
In a medium saucepan over medium heat, melt the 45g of butter. Whisk in the flour and cook for 2 minutes until bubbly and pale (blonde roux) to cook out the raw flour taste.
Gradually whisk in the warmed milk, a splash at a time, ensuring the mixture is smooth before adding more. Simmer gently for 5 minutes until thickened.
Remove the sauce from heat. Stir in the grated cheddar, Dijon mustard, nutmeg, and black pepper until the cheese is fully melted and the sauce is glossy. Taste and adjust salt if needed.
Combine the drained vegetables and cheese sauce in the baking dish, tossing gently to coat. Scatter the cubed brioche over the top. Drizzle the brioche with the 20g of melted butter.
Bake on the middle rack for 20-25 minutes, until the sauce is bubbling at the edges and the brioche topping is deep golden brown and crisp.
While the bake finishes, whisk together the olive oil, apple cider vinegar, lemon juice, wholegrain mustard, and honey in a small bowl to make the dressing. Just before serving, toss the lettuce leaves with the dressing.
Serve the hot bake immediately with the cold, dressed salad on the side.
Chef's Notes
- Dry your vegetables thoroughly after blanching. Excess water trapped in the broccoli florets will water down your cheese sauce.
- If your brioche is very fresh, leave the cubes on a tray on the counter for an hour to dry out, or toast them in the oven for 5 minutes before assembling. This ensures a crunchier topping.
- For the dressing, the high acidity is intentional. It acts as a palate cleanser to cut through the heavy fats of the cheese and brioche.
- Use block cheese and grate it yourself. Pre-grated cheese contains starch/cellulose preventing it from melting smoothly.
Storage
Refrigerator: 3 days — Store salad and bake separately. Brioche topping may lose crispness; reheat in oven to restore texture.
Freezer: 1 month — Bake freezes well without the salad. Thaw overnight before reheating.
Reheating: Reheat bake in a 180°C oven for 15-20 minutes until heated through. Do not microwave if possible to preserve brioche texture.
Troubleshooting
Cheese sauce is grainy or oily
Cause: The sauce was boiled after adding the cheese, causing the proteins to tighten and fat to separate
Fix: Whisk in a tablespoon of cold heavy cream or use an immersion blender to re-emulsify
Prevention: Always remove the white sauce from heat before stirring in the cheese
Cultural Context
This dish is a modern intersection of the French 'Gratin de Chou-fleur' and the savory bread pudding concept. While gratins became a staple of French home cooking in the 19th century, the use of enriched brioche as a crust introduces a distinct Viennoiserie element, elevating a humble vegetable side into a substantial main course.
