AU GRATIN BROCCOLI AND CAULIFLOWER RECIPES

BROCCOLI AND CAULIFLOWER GRATIN RECIPE - PUREWOW

Broccoli and Cauliflower Gratin Recipe - PureWow image

Every cook needs a few go-to vegetable side dishes in her back pocket. So let us introduce you to one that we want to serve at basically every single meal: broccoli and cauliflower gratin. It brings two veggies together in cheesy harmony, and what could be tastier than that? RELATED:...

Provided by PureWow Editors

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6 servings

Number Of Ingredients 12

Ingredients

5 tablespoons butter, divided
1 sweet onion, finely chopped
1 garlic clove, minced
¼ cup all-purpose flour
1½ cups whole milk
½ cup heavy cream
¼ teaspoon nutmeg
Salt and freshly ground black pepper
1 head broccoli, cut into bite-size florets
1 head cauliflower, cut into bite-size florets
1 cup grated Gruy�re cheese
¾ cup grated Parmesan cheese

Steps:

1. Preheat the oven to 400�F. Grease a 9-by-13-inch casserole dish with 1 tablespoon of the butter. 2. In a medium pot, heat 1 tablespoon of the butter over medium heat. Add the onion and saut� until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. 3. Add the remaining 3 tablespoons butter to the pot and melt completely. Stir in the flour to combine. Cook, stirring occasionally, until the mixture is lightly golden in color, 2 to 3 minutes. 4. Add the milk gradually to the pot, using a whisk to combine. Do the same with the cream and then bring the mixture to a simmer, whisking constantly until the sauce is thick enough to coat a spoon, 5 to 7 minutes. 5. Season the sauce with the nutmeg, salt and pepper. Add the broccoli and cauliflower to the pot and toss well to fully coat. 6. Pour the vegetables-and-sauce mixture into the prepared casserole dish. Sprinkle both grated cheeses evenly over the surface. 7. Bake until the sauce is bubbly and the cheese is golden, 35 to 40 minutes. Let sit 5 to 10 minutes before serving warm.

Nutrition Facts : Calories 434 calories, CarbohydrateContent 24 grams carbohydrate, FatContent 30 grams fat, ProteinContent 20 grams protein, SugarContent 10 grams sugar

CAULIFLOWER GRATIN RECIPE | INA GARTEN | FOOD NETWORK

Cauliflower Gratin Recipe | Ina Garten | Food Network image

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

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

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.

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