Broccoli Cauliflower Gratin Scd Recipes

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BROCCOLI AND CAULIFLOWER GRATIN



Broccoli and Cauliflower Gratin image

Get kids to eat their veggies with this broccoli and cauliflower gratin. Learn how to make this classic Thanksgiving side dish that everyone loves.

Categories     American     Thanksgiving     side dish

Time 1h10m

Yield 8-10 servings

Number Of Ingredients 8

4 tbsp. (1/2 stick) unsalted butter, plus more for pan
1 medium head cauliflower (about 2 pounds), cored and sliced 1/4-inch thick
1 large head broccoli (about 1 1/2 pounds), trimmed and sliced 1/4-inch thick
6 tbsp. all-purpose flour
3 c. whole milk
1/4 tsp. freshly grated nutmeg
8 oz. Gruyère, grated (about 2 cups)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.
  • Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and stir in nutmeg and 1 1/4 cups cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 cup cheese.
  • Cover loosely with aluminum foil and bake for 15 minutes. Remove foil; bake until vegetables are tender and the top is golden brown, 20 to 25 minutes. Let stand 10 minutes before serving.

BROCCOLI-CAULIFLOWER GRATIN (SCD)



Broccoli-Cauliflower Gratin (Scd) image

Sandy Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/430/

Provided by susan 9

Categories     Cauliflower

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb fresh broccoli
1 lb fresh cauliflower
1 1/2 cups mayonnaise
1 cup cheddar cheese, shredded (4 ounces)
3/4 cup freshly grated parmesan cheese
4 green onions, sliced
2 tablespoons Dijon mustard (SCD Legal)
1/4 teaspoon cayenne pepper
3 tablespoons toasted breadcrumbs (SCD Legal)

Steps:

  • Arrange broccoli and cauliflower in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes or until crisp-tender. Drain well.
  • Arrange broccoli and cauliflower in a lightly greased 2-quart baking dish.
  • Stir together mayonnaise, cheddar, parmesan, green onions, Dijon and cayenne pepper. Spoon over broccoli and cauliflower.
  • Sprinkle with SCD breadcrumbs.
  • Bake at 350 F (175 C) for 20 to 25 minutes or until golden.
  • Makes 8 servings.

CAULIFLOWER GRATIN



Cauliflower Gratin image

Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
  • Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
  • Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

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.

BROCCOLI AND CAULIFLOWER GRATIN



Broccoli and Cauliflower Gratin image

This is a yummy side dish. I could not figure out how to make it say one head of broccoli and one head of cauliflower, but that's what you need.

Provided by Carol in Cabo

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups broccoli florets
2 cups cauliflower florets
1 1/2 cups mayonnaise
1 cup cheddar cheese, grated
1/2 cup parmesan cheese
4 green onions, sliced
2 tablespoons Dijon mustard
1/4 teaspoon ground red pepper
3 tablespoons breadcrumbs
oregano

Steps:

  • Steam broccoli and cauliflower until crisp-tender. Drain.
  • Put in greased 9x9 oven proof baking dish.
  • Mix up next five ingredients and pour over veggies.
  • Sprinkle with bread crumbs and crumble oregano over.
  • Bake at 350 degrees for 20 minutes or until brown.

Nutrition Facts : Calories 587, Fat 43.6, SaturatedFat 12.7, Cholesterol 63.6, Sodium 1184.3, Carbohydrate 35.7, Fiber 2.2, Sugar 8, Protein 16.8

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

When fall brings a snap to the air, try this cheesy gratin baked with broccoli, cauliflower and Progresso® Italian style bread crumbs - perfect French meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 9

2 bags (16 oz each) fresh broccoli and cauliflower florets
1 1/2 cups reduced-fat mayonnaise
1 cup shredded reduced-fat Cheddar cheese (4 oz)
3/4 cup shredded Parmesan cheese (3 oz)
4 medium green onions, sliced (1/4 cup)
2 tablespoons Dijon mustard
1/4 teaspoon ground red pepper (cayenne)
3 tablespoons Progresso™ Italian style bread crumbs
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 2-quart gratin dish or casserole with cooking spray.
  • In 2-quart saucepan, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place broccoli and cauliflower in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered 6 to 8 minutes or until crisp-tender. Drain well. Place vegetables in gratin dish.
  • In medium bowl, stir together mayonnaise, cheeses, onions, mustard and red pepper. Spoon over vegetables. Sprinkle with bread crumbs.
  • Bake uncovered 20 to 25 minutes or until topping is golden. Garnish with parsley.

Nutrition Facts : Calories 190, Carbohydrate 13 g, Fat 1 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 840 mg

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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