Lydias Broccoli And Cauliflower Gratinate Recipes

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BROCCOLI AND CAULIFLOWER GRATIN



Broccoli and Cauliflower Gratin image

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

2 teaspoons butter
2 heads cauliflower
2 heads broccoli
½ cup butter
½ cup all-purpose flour
4 cups milk
1 tablespoon mustard powder
1 tablespoon Worcestershire sauce
½ teaspoon ground black pepper
2 cups grated Cheddar cheese
1 cup Italian seasoned bread crumbs
¼ cup extra-virgin olive oil
1 pinch paprika, or to taste

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



Broccoli and Cauliflower Gratin image

Provided by Nancy Fuller

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 stick (4 tablespoons) unsalted butter, plus extra at room temperature for greasing the baking dish
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1/4 cup all-purpose flour
2 cups half-and-half
2 cups shredded sharp white Cheddar, divided
Salt and freshly ground black pepper
1/2 cup dry breadcrumbs

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.

CAULIFLOWER AND BROCCOLI AU GRATIN



Cauliflower and Broccoli au Gratin image

Provided by Craig Claiborne

Categories     side dish

Time 45m

Yield 12 servings

Number Of Ingredients 12

1 large or 2 small heads broccoli, about 1 1/2 pounds
1 small head cauliflower, leaves removed, about 1 1/2 pounds
4 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
1/2 cup heavy cream
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
Salt to taste if desired
Freshly ground pepper to taste
1 egg yolk
2 cups grated white cheese such as Vermont Cheddar, Gruyere or Swiss

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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