Real Recipes From Real Home Cooks ®

cauliflower & broccoli gratin

(1 rating)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

I love cauliflower, I love broccoli, add a cheese sauce, put them all together = I'm in heaven!

(1 rating)
yield 8 serving(s)

Ingredients For cauliflower & broccoli gratin

  • 2 pkg
    cauliflower, frozen, thawed
  • 2 pkg
    broccoli, frozen, thawed
  • 2 c
    whole milk
  • 1/4 c
    butter, divided
  • 1 Tbsp
    butter, divided
  • 1/3 c
    all purpose flour
  • 2 tsp
    dry mustard
  • 3/4 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 dash
    cayenne pepper
  • 1/2 c
    panko bread crumbs
  • 2 c
    gruyere, comte or manchego cheese, shredded, divided

How To Make cauliflower & broccoli gratin

  • 1
    Preheat oven to 425 degrees F. Spray 13 x 9" glass or ceramic baking dish with cooking spray.
  • 2
    Cook cauliflower in a large pot of boiling 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 & broccoli well; pat dry. Place in baking dish.
  • 3
    Microwave milk in 4 C glass measuring cup 2 - 3 minutes or until steaming hot but not boiling. Melt 1/4 C 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.
  • 4
    Return saucepan to medium high heat; bring to boil, whisking constantly. Reduce heat to low; simmer 5 minutes or until thick, whisking occasionally. Remove from heat; whisk in mustard, salt, pepper & cayenne.
  • 5
    Microwave remaining 1 Tbsp butter in small microwave safe bowl until melted; stir in panko. Sprinkle cauliflower & broccoli with 1 C of the cheese; top with sauce. Sprinkle with remaining 1 C cheese; top with panko mixture. NOTE: Gratin can be made to this point 2 days ahead. Cover & refrigerate. Add 5 - 10 minutes to baking time.
  • 6
    Bake, uncovered, 30 - 40 minute or until golden brown & bubbly.
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