Cauliflower and broccoli gratin
This Cauliflower and Broccoli Gratin features tender vegetables enveloped in a creamy béchamel sauce, topped with Parmesan for a cheesy finish. Ideal as a comforting side dish for family meals.
Cook time 20 min
Prep time 10 min
Ingredients:
1/4 cup butter2 tbsp all-purpose white wheat flour
2 cups milk (1% fat)
3/4 cup grated parmesan cheese
salt & pepper to taste
1 cauliflower
1.50 lb broccoli
Cauliflower and broccoli gratin is a delightful and nutritious dish that combines these two vegetables in a creamy, cheesy sauce. Perfect for family dinners or a nutritious side dish, this gratin will become a household favorite. Follow this recipe to achieve a perfect blend of flavors and textures.
Instructions:
Preheat your oven to 375°F (190°C).
- Separate the cauliflower and broccoli into bite-sized florets.
- Bring a large pot of water to a boil over high heat. Add the cauliflower florets and cook for about 5 minutes, then add the broccoli florets and cook for an additional 3 minutes, until just tender.
- Drain the vegetables and set them aside.
- In a medium-sized saucepan, melt the butter over medium heat.
- Add the flour and whisk constantly for about 2 minutes to create a smooth roux, which should be lightly golden but not browned.
- Gradually pour in the milk while continuously whisking to prevent lumps. Continue to cook, whisking frequently, until the sauce thickens and becomes smooth, about 5-7 minutes.
- Remove the sauce from heat and stir in 1/2 cup (40g) of the grated Parmesan cheese, salt, and pepper to taste.
- In a large mixing bowl, combine the blanched cauliflower and broccoli with the béchamel sauce. Toss gently until the vegetables are well-coated.
- Transfer the vegetable mixture to a baking dish and spread it out evenly.
- Sprinkle the remaining 1/4 cup (20g) of grated Parmesan cheese evenly over the top.
- Place the baking dish in the oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.
- Remove the gratin from the oven and let it cool for a few minutes before serving.
Enjoy your cauliflower and broccoli gratin as a comforting main dish or as a flavorful side. It's a fantastic way to incorporate more vegetables into your diet while indulging in a creamy, cheesy treat. Serve hot and savor every bite!
Cauliflower and broccoli gratin FAQ:
The gratin is done when the top is golden brown and the sauce is bubbling, which usually takes about 25-30 minutes at 375°F (190°C). You can also insert a knife into the center; if it comes out hot, the dish is ready.
Yes, you can prepare the gratin ahead of time and store it in the refrigerator for up to 2 days. Reheat it in the oven at 350°F (175°C) until warmed through, about 20-25 minutes.
A 9x13 inch baking dish works well for this recipe, providing enough space for the vegetables and sauce without overflowing.
You can substitute parmesan cheese with other hard cheeses like pecorino romano or aged gouda, or use a dairy-free cheese alternative if needed.
To make it healthier, you can reduce the amount of butter or use a light version of milk. You can also add more vegetables or opt for whole wheat flour in the béchamel sauce.
Cooking Tips:
- Pre-cook the vegetables: Blanch the cauliflower and broccoli in boiling water for a few minutes before baking. This will ensure they are tender and cook evenly in the gratin.
- Use whole milk for a richer sauce: While the recipe calls for 1% milk, using whole milk can make the sauce creamier and richer if desired.
- Season to taste: Don't forget to taste the sauce before adding it to the vegetables. Adjust the salt and pepper according to your preference to enhance the flavors.
- Add breadcrumbs for a crispy topping: Sprinkle some breadcrumbs mixed with a bit of melted butter on top before baking for a deliciously crispy finish.
Nutrition Facts
8 ServingsCalories 180kcal
Protein 9g
Carbohydrates 18g
Fiber 4.40g
Sugar 6g
Fat 9g
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