Cauliflower and broccoli gratin
Enjoy a delicious and creamy Cauliflower and Broccoli Gratin with this easy-to-follow recipe. Made with fresh cauliflower and broccoli, rich parmesan cheese, and a velvety milk sauce, it's the perfect comfort food for any occasion. Ideal for family dinners or special gatherings, this gratin will surely become a favorite!
- 18 Apr 2024
- Cook time 20 min
- Prep time 10 min
- 8 Servings
- 7 Ingredients
{'text': '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.'}
Ingredients:
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.
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.
{'text': "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!"}
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 4.40g | 12% |
| Sugar 6g | 6% |
| Fat | |
| Fat 9g | 11% |
| Saturated 4.82g | 16% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 80mg | 14% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 1.25mg | 8% |
| Vitamin B6 0.41mg | 24% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 0.47ug | 19% |
| Vitamin C 130mg | 146% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 100ug | 87% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 1.14mg | 10% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 710mg | 21% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 1.29mg | 12% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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