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Roasted Broccoli Cauliflower Parmesan Gratin

This broccoli cauliflower parmesan gratin is topped with almond meal and almond milk to make it a healthy version of comfort food.

Let’s talk about the definition of comfort.

For me, that word conjures up many things…sweatpants, chocolate, clean sheets and cheesy vegetable gratins that aren’t really all that bad for you to name a few.

We’ll get to that last one in a minute or two.

Roasted broccoli cauliflower parmesan gratin

Now let’s talk about the definition of discomfort.

Prior to yesterday, I would’ve had many things on this list…allergies so bad you can’t see out of your tearing up eyes, 400m of burpees, breaking your big toe when the heaviest girl on the soccer team kicks it full force head on, stuff like that.

Now however, I’m convinced that there is nothing that can define that word better than sitting through a 2 hour one on one sales pitch about time shares when you have absolutely no intent of buying one.

Broccoli cauliflower parmesan gratin

This little mini-vacation we’re on right now in Florida all started back in July when I was casually booking a Hilton hotel in Milan for a few nights for our Italy trip.

At the end of the call, they asked me to listen to their Hilton Grand Vacation packages that were available to me for being “such a loyal diamond member” and I said yes fully anticipating to listen to the quick sales pitch, say my usual “thanks, but no thanks” and hang up 500 Hilton points richer.

I’m a point whore and I’m cool with it.

Roasted broccoli cauliflower gratin with parmesan

But then I heard 4 nights for $150, 15,000 points and a $100 rebate and that passing dinner conversation between Ulysses and I that went something like “hey, we should try and go somewhere in October or November in case you (meaning Ulysses) get into the state police and have to be in the academy for 6 months” (which is officially happening after almost 5 years of waiting!) all came flooding into my mind at once.

So there I was with Mr. Hilton salesman on the line waiting for my response (because it’s a book now or forever hold your vacation deal of a lifetime kind of thing) and I totally caved to the pressure and whispered out a “yes”.

Next thing I know, I’m being transferred, congratulated and made to feel like I just won the lottery when we get to the stipulations part.

Here’s what I heard: “blah, blah, blah, listen to a 2 hour marketing presentation on vacation ownership, blah, blah, blah…”

Memories of my parents making my brother and I sit through that torture in Williamsburg, VA as kids all for the sake of free tickets to Busch Gardens came flooding back and I knew I should’ve backed out right then and there.

But for some stupid reason, for once in my life I didn’t speak up (impeccable timing on that one) and ended up with what I justified to myself as “still a pretty good deal even if I have to listen to some time share crap”.

Roasted broccoli and cauliflower parmesan gratin

Fast forward to Nov. 6 12:30pm at Mr. Porter Metcalf Jr’s desk at Hilton time share headquarters in Orlando, Florida and that “pretty good deal” is looking like it got run over by a train.

I’m in sales.

I get the “sales pitch”, really I do.

But if someone were to tell me no, to my face, 7 (yes, 7) different times I’m pretty sure I’d say “well, thanks for your time” and move on.

Actually, I’d run away after the first no because the uncomfortable sales pitch part is my least favorite thing in the world and makes me want to hide.

Somehow, I do actually sell shit. It amazes me.

Anyway, Porter was not me.


We sat there for 2 hours, politely declining “our chance to give our future kids (which we don’t plan on having) the vacations they deserve” over and over and o.v.e.r. again.

We were brought in front of sales managers, “diamond member” managers and then closing managers as if our “no, thanks” was a “YES, YES, YES! Pretty please, we want in” and it was the most uncomfortable 2 hours of my life.

I felt like I was released from jail after a 10 year prison sentence when we got in that elevator at the end.

We both just looked at each other and all I could say was “I’m sorry, I swear I’ll never even listen for the 500 points next time”.

Broccoli cauliflower parmesan gratin

But comfort…comfort is good.

And gratins are hella good.

Especially when that cheesy, crusty topping isn’t a calorie bomb that defeats the purpose of the underlying vegetables in this broccoli cauliflower gratin.

Do comfort.

Don’t do time shares.

Just don’t.


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Roasted Broccoli Cauliflower Parmesan Gratin

Roasted Broccoli Cauliflower Parmesan Gratin

Yield: 2-3 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This broccoli cauliflower parmesan gratin is topped with almond meal and almond milk to make it a healthy version of comfort food.


  • 1 small broccoli crown
  • 1 small cauliflower crown
  • 1/2 head of garlic
  • 2 + 1/2 tablespoons extra virgin olive oil
  • salt & pepper
  • 1 tablespoon butter
  • 1/2 cup almond milk
  • 1 tablespoon whole wheat flour
  • 1/2 cup parmesan cheese, grated
  • 2 tablespoons almond meal


  1. Preheat oven to 400 degrees.
  2. Cut broccoli and cauliflower into bite-size pieces and toss with 2 tablespoons of the olive oil plus salt & pepper. Transfer to a baking dish.
  3. Cut off top of garlic head and drizzle with remaining 1/2 tablespoon of olive oil. Wrap in aluminum foil and place directly in oven on rack.
  4. Roast garlic & vegetables for about 30 minutes.
  5. Remove from oven and set aside.
  6. In a small sauce pan over medium heat, melt the butter.
  7. Squeeze the garlic out of the cloves into the melted butter and mash with a wooden spoon.
  8. Add the flour and cook for 30 seconds.
  9. Add the almond milk and whisk until the mixture thickens.
  10. Remove from heat and stir in the parmesan cheese until melted.
  11. Pour mixture over the top of the roasted broccoli & cauliflower.
  12. Sprinkle almond meal on top and bake again for 20 minutes.
  13. Remove from oven and serve warm.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 452mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 9g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


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Sunday 5th of October 2014

This is delicious! However, I only used cut onions instead of garlic, added thyme, and used coconut milk instead of almond. I also added nutmeg in the sauce, + salt/pepper. Wonderful dish!

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Wednesday 26th of February 2014

[…] Gina, the brains and brawn behind Running to the Kitchen, does a wonderful job of combining healthy tips and recipes like this one for Roasted Broccoli Cauliflower Parmesan Gratin. […]

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Friday 22nd of November 2013

[…] squash and cranberry gratin Goat cheese and chive potato stacks Roasted broccoli and cauliflower parmesan gratin Roasted garlic and greek yogurt smashed potatoes Twice baked sweet potatoes with cinnamon cashew […]

Sherrie | With Food + Love

Tuesday 19th of November 2013

Gina - everytime I come across this recipe my mouth literally starts watering. I think this shall be on my Thanksgiving table this year. I put this recipe in my 20 Veggie Sides Roundup on Potluck and sharing it on my FB page this week. THANKS, this is brilliant!


Running to the Kitchen

Tuesday 19th of November 2013

Thank you for sharing it, Sherrie! I hope you like it if it does end up on the Thanksgiving table :)

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Friday 28th of December 2012

[...] recipe is adapted from the blog Running to the Kitchen (here).  I’ve made this recipe several times and, liking it so much, decided to double it because [...]

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