BROCCOLI AND CAULIFLOWER GRATIN
Get kids to eat their veggies with this broccoli and cauliflower gratin. Learn how to make this classic Thanksgiving side dish that everyone loves.
Categories American Thanksgiving side dish
Time 1h10m
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.
- Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and stir in nutmeg and 1 1/4 cups cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 cup cheese.
- Cover loosely with aluminum foil and bake for 15 minutes. Remove foil; bake until vegetables are tender and the top is golden brown, 20 to 25 minutes. Let stand 10 minutes before serving.
BROCCOLI AND CAULIFLOWER GRATIN
This is a great way to dress up broccoli and cauliflower with cheese. You can even make your vegetables the night before and then finish in the oven the next day. Tastes great the first day and as leftovers too!
Provided by foodfanatic
Categories Side Dish Vegetables Cauliflower
Time 1h22m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 teaspoons butter.
- Core and cut cauliflower into large florets. Cut broccoli into large florets; peel and quarter broccoli stalks.
- Bring a large stockpot of water to a boil; add cauliflower and boil until tender but still firm, 8 to 10 minutes. Transfer cauliflower to strainer using a slotted spoon; run under cold water to stop cooking. Add broccoli stalks to stockpot and boil 3 minutes; add broccoli florets to stockpot and boil until stalks and florets are tender but still firm, about 5 minutes more. Transfer broccoli to strainer and run under cold water to stop cooking. Dry cauliflower and broccoli with paper towels and place in prepared baking dish.
- Melt 1/2 cup butter in saucepan over medium heat. Whisk in flour to form a thick paste. Continue whisking constantly until flour begins to brown, about 4 minutes. Add milk and bring to a boil, whisking constantly, until sauce thickens, 2 to 4 minutes more. Remove sauce from heat; whisk in mustard, Worcestershire sauce, and pepper. Whisk in Cheddar cheese until melted and fully incorporated. Pour cheese sauce over cauliflower and broccoli. Rap baking dish on counter a few times to remove air bubbles.
- Mix bread crumbs and olive oil together in a small bowl. Top vegetable and sauce mixture with bread crumb mixture. Sprinkle paprika over bread crumb mixture.
- Bake in preheated oven until bubbly and golden brown, about 30 minutes.
Nutrition Facts : Calories 527 calories, Carbohydrate 35.5 g, Cholesterol 79.2 mg, Fat 35 g, Fiber 6.4 g, Protein 20.9 g, SaturatedFat 17.8 g, Sodium 657.1 mg, Sugar 11.4 g
BROCCOLI AND CAULIFLOWER GRATIN
When fall brings a snap to the air, try this cheesy gratin baked with broccoli, cauliflower and Progresso® Italian style bread crumbs - perfect French meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 2-quart gratin dish or casserole with cooking spray.
- In 2-quart saucepan, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place broccoli and cauliflower in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered 6 to 8 minutes or until crisp-tender. Drain well. Place vegetables in gratin dish.
- In medium bowl, stir together mayonnaise, cheeses, onions, mustard and red pepper. Spoon over vegetables. Sprinkle with bread crumbs.
- Bake uncovered 20 to 25 minutes or until topping is golden. Garnish with parsley.
Nutrition Facts : Calories 190, Carbohydrate 13 g, Fat 1 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 840 mg
BROCCOLI AND CAULIFLOWER GRATIN
Provided by Nancy Fuller
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Grease a large baking dish with butter and add the broccoli and cauliflower. Roast until slightly browned, about 15 minutes.
- In a medium saucepan, melt the butter, whisk in the flour and let it cook over medium heat for 3 minutes. Turn the heat off, whisk in the half-and-half, then turn the heat up to high and keep whisking to avoid the flour from clumping. Add the Cheddar, salt and pepper and whisk until the cheese is melted.
- Remove the broccoli and cauliflower from the oven and pour the Cheddar mixture over the top. Sprinkle evenly with the breadcrumbs and bake until golden brown, 25 to 30 minutes.
BROCCOLI AND CAULIFLOWER GRATIN
This is a yummy side dish. I could not figure out how to make it say one head of broccoli and one head of cauliflower, but that's what you need.
Provided by Carol in Cabo
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Steam broccoli and cauliflower until crisp-tender. Drain.
- Put in greased 9x9 oven proof baking dish.
- Mix up next five ingredients and pour over veggies.
- Sprinkle with bread crumbs and crumble oregano over.
- Bake at 350 degrees for 20 minutes or until brown.
Nutrition Facts : Calories 587, Fat 43.6, SaturatedFat 12.7, Cholesterol 63.6, Sodium 1184.3, Carbohydrate 35.7, Fiber 2.2, Sugar 8, Protein 16.8
BROCCOLI AND CAULIFLOWER GRATIN
Make and share this Broccoli and Cauliflower Gratin recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Arrange flowerets in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes or until crisp-tender. Drain well.
- Arrange flowerets in a lightly greased 2 quart baking dish.
- Stir together mayonnaise, Cheddar cheese, Parmesan cheese, green onions, garlic, Dijon mustard, and red pepper.
- Spoon over flowerets.
- Sprinkle with bread crumbs and paprika.
- Bake at 350 degrees for 20 to 25 minutes or until golden.
Nutrition Facts : Calories 156.5, Fat 10.1, SaturatedFat 2.9, Cholesterol 16.3, Sodium 443.9, Carbohydrate 9.7, Fiber 2.7, Sugar 2.8, Protein 7.9
CAULIFLOWER AND BROCCOLI AU GRATIN
Provided by Craig Claiborne
Categories side dish
Time 45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Cut or pull florettes from broccoli stem or stems. Each should be about 2 inches or slightly less in height. There should be about 6 cups.
- Cut cauliflower into equal-size florettes. There should be about 6 cups.
- Bring enough water to the boil to cover broccoli when added. Cook until tender but still resilient to the bite, about three minutes. Remove broccoli with slotted spoon and set aside in strainer.
- Add cauliflower to the boiling water and cook 7 minutes until tender but resilient to the bite. Remove cauliflower but reserve one-half cup of the cooking liquid.
- Melt butter in saucepan and add flour, stirring with wire whisk. When blended add milk, cream and reserved cooking liquid, stirring rapidly with the whisk. When thickened and smooth add nutmeg, cayenne, salt and pepper.
- Remove from heat and beat in egg yolk and 1/2 cup cheese.
- Select baking dish large enough to hold broccoli and cauliflower pieces compactly in one layer (a dish 15 by 10 1/2 by 2 1/2 inches is ideal). Arrange broccoli and cauliflower pieces alternately for color.
- Spoon cheese sauce over all. Sprinkle with remaining cheese. Place on middle shelf of oven and bake 20 minutes or until golden brown on top.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 355 milligrams, Sugar 4 grams, TransFat 0 grams
BROCCOLI AND CAULIFLOWER GRATIN
Holiday Side Dishes From Woman's World Magazine 11/23/04. No one will believe this yummy dish, topped with a creamy Gouda sauce, starts with a packet of sauce mix.
Provided by JackieOhNo
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler. In pot of salted, boiling water cook broccoli and cauliflower until tender, 5-6 minutes; drain. Transfer to ungreased 2-quart baking dish.
- Meanwhile, in pot over low heat melt butter. Add leek and garlic; cook, stirring often, until lightly browned, 3 minutes. Add wine; cook 1 minute.
- Increase heat to medium; stir in milk and sauce mix. Bring to boil, stirring. Reduce heat to low; simmer, stirring occasionally, 3 minutes. Stir in 2 cups cheese. Pour sauce over vegetables; sprinkle with remaining cheese. Broil until cheese is melted.
Nutrition Facts : Calories 253.5, Fat 16.6, SaturatedFat 10.5, Cholesterol 63.5, Sodium 442.9, Carbohydrate 10.7, Fiber 1.8, Sugar 3, Protein 16
BROCCOLI AND CAULIFLOWER GRATIN
This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Betty Kamman). Very tasty dish!
Provided by SouthernBell2627
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam broccoli and cauliflower for 6-8 minutes.
- Drain well.
- Arrange florets in a lightly greased baking dish.
- Stir together mayonnaise, cheddar cheese, Parmesan cheese, green onions, mustard, and cayenne pepper.
- Spoon over florets.
- Sprinkle with breadcrumbs.
- Bake at 350 degrees for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 297.8, Fat 21.6, SaturatedFat 6.2, Cholesterol 31, Sodium 608.1, Carbohydrate 19.4, Fiber 1.6, Sugar 4.4, Protein 9.5
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