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
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 GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 side-dish servings
Number Of Ingredients 9
Steps:
- Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
- Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
- Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
- Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
BROCCOLI AND CAULIFLOWER GRATIN MAC N CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer and drain. Add the pasta to the water and undercook by about 2 minutes, drain.
- Meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. Add the pasta and cauliflower and 2/3 of the cheese. Stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese. Cool and chill for a make-ahead meal.
- To heat and eat, put the casserole on baking sheet and bake it in the middle of a preheated 375 degree F oven until deeply golden and bubbly, about 40 to 45 minutes.
CAULIFLOWER GRATIN
Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
- Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
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
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
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CHEDDAR BROCCOLI CAULIFLOWER GRATIN | AMBITIOUS KITCHEN
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4.8/5 (10)Total Time 1 hr 15 minsCategory Side Dish, Thanksgiving, VegetarianCalories 248 per serving
- Preheat your oven to 375 degrees F. Spray 2 ½ quart baking dish or 9x9 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Add broccoli florets, cauliflower florets and sliced carrots to prepared baking dish. Set aside.
- In a large skillet or pot add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to low and simmer for a few minutes stirring every so often, until the sauce thickens up similar to a gravy. Stir in garlic powder, salt and LOTS of freshly ground black pepper. If the sauce is WAYYY too thick, feel free to add in a splash more milk. If the sauce is two thin, stir in another tablespoon of flour.
- Next add in sharp cheddar cheese and parmesan cheese and stir until completely melted into the sauce. Taste and add more salt and pepper, if desired. A fairly salty cheese sauce is best!
- Pour cheese sauce evenly over the veggies in the baking dish. Cover with foil and bake for 30 minutes.
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- Meanwhile, place broccoli and cauliflower florets in a steamer basket (one that will fit over the pot that you will be using). Next, place a few inches of water in a pot and place the steamer basket over it. Bring water to a boil, cover veggies with the steamer basket lid and steam veggies for 6 to 8 minutes or until just tender crisp. Set aside.Note: The veggies will soften a little as they bake, but still have a little bite/crunch. If you want them more well done, steam for a little longer before baking.
- Then, in a heavy-bottomed saucepan over medium heat, melt 1/4 cup (or 4 tablespoons) of butter.
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