Cauliflower and Broccoli Gratin

A topping of cheese sauce and buttery bread crumbs transforms everyday vegetables into a special occasion treat. While any melting cheese like cheddar or Swiss will work, nutty-tasting Gruyere is especially good match for the broccoli and cauliflower.
Cauliflower and Broccoli Gratin
Cauliflower and Broccoli Gratin

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    cups cauliflower florets (about 2 pounds)

  • 5

    cups broccoli florets (about 1 3/4 pounds)

  • 2

    cups whole milk

  • 1/4

    cup plus 1 Tablespoon butter, divided

  • 1/3

    cup all-purpose flour

  • 2

    teaspoons dry mustard

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • Dash cayenne pepper

  • 1/2

    cup panko

  • 2

    cups shredded Gruyere, Comte or Manchego Cheese, divided

Directions

Heat ver to 425 degrees. Spray 13X9 inch glass or ceramic baking dish with PAM. Cook cauliflower in large pot of boiling salted water 3 minutes or until almost tender. With slotted spoon, place in large bowl of ice water to stop cooking. Add broccoli to boiling water, cook 2 minutes or until almost tender. Place in ice water. Drain cauliflower and broccoli well; pat dry. Place in baking dish. Microwave milk in 4 cup glass measuring cup 2 to 3 minutes or until steaming hot but not boiling. Melt 1/4 cup butter in large saucepan over medium heat; whisk in flour until smooth. Cook 30 seconds, whisking constantly. Remove from heat; gradually whisk in hot milk. Return saucepan to medium high heat; bring to a boil, whisking constantly. Reduce heat to low; simmer 5 minutes or until thick, whisking occasionally. Remove from heat, whisk in mustard, salt, pepper and cayenne. Microwave remaining 1 tablespoon butter in small microwave-safe bowl until melted; stir in panko. Sprinkle cauliflower and broccoli with 1 cup of the cheese; top with sauce. Sprinkle with remaining 1 cup cheese; top with panko mixture. (Gratin can be made to this point 2 days ahead. Cover and refrigerate. Add 5 to 10 minutes to baking time.) Bake, uncovered, 30 to 40 minutes or until golden brown and bubbly.

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