Ingredients:

  • 1 medium head (approx. 700g / 1.5 lb) Cauliflower, cut into bite-sized florets
  • 1 small head (approx. 350g / 12 oz) Broccoli, cut into bite-sized florets
  • 1 tbsp (15 ml) Coarse Salt, for blanching water
  • 80g (3 oz) Diced Pancetta or Lardons
  • 3 tbsp (45 ml) Almond Flour (finely ground)
  • 2 tbsp (30g) Finely Grated Parmesan Cheese
  • 1 tsp Dried Thyme
  • 3 tbsp (45g) Unsalted Butter
  • 2 cloves Garlic, minced
  • 240 ml (1 cup) Heavy Cream (Double Cream)
  • 120g (4 oz) Full-Fat Cream Cheese (Philadelphia style), softened
  • 120g (4 oz) Mature Cheddar Cheese, grated
  • 60g (2 oz) Gruyère or Swiss Cheese, grated
  • ½ tsp Freshly Grated Nutmeg
  • ½ tsp Black Pepper
  • Salt, to taste

Instructions:

  1. Preheat your oven to 200°C (400°F). Lightly grease a 9x13 inch casserole or gratin dish.
  2. Bring a large pot of salted water to a rolling boil. Add the cauliflower and broccoli florets. Cook for precisely 3 minutes (they should be tender-crisp, not soft).
  3. Immediately drain the vegetables thoroughly. Lay them out on a clean tea towel or paper towels for 5 minutes to allow excess moisture to evaporate. This step is crucial for preventing a watery gratin.
  4. In a small skillet, cook the diced pancetta over medium heat until crispy and golden brown. Remove the pancetta pieces with a slotted spoon and set aside. Reserve 1 teaspoon of the rendered fat.
  5. Return the reserved pancetta fat to the pan. Add the almond flour, Parmesan, and dried thyme. Toast gently for 2 minutes until fragrant and lightly coloured.
  6. Mix the toasted crumb mixture with the reserved crispy pancetta pieces. Set aside.
  7. In a medium saucepan, melt the butter over medium-low heat. Sauté the minced garlic until fragrant (about 1 minute).
  8. Pour in the heavy cream and whisk constantly. Bring to a bare simmer (do not boil rapidly).
  9. Reduce the heat to the lowest setting. Add the softened cream cheese and whisk vigorously until completely melted and smooth.
  10. Gradually add the grated Cheddar and Gruyère, whisking continuously until the cheese is fully incorporated and the sauce is smooth and glossy. Avoid high heat to prevent the sauce from splitting.
  11. Stir in the nutmeg, black pepper, and salt (taste before adding salt). Remove from heat immediately.
  12. Place the blanched and dried vegetables into the prepared gratin dish. Pour the cheese sauce evenly over the top, ensuring all the florets are coated.
  13. Sprinkle the crispy pancetta crumb mixture over the top layer of the sauce.
  14. Bake for 25–30 minutes, or until the sauce is bubbling around the edges and the topping is deeply golden brown.
  15. Remove from the oven and let rest on the counter for 10 minutes. This allows the sauce to firm up slightly. Serve warm.