BROCCOLI AND CAULIFLOWER GRATIN
Provided by Nancy Fuller
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
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 MAC N CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer and drain. Add the pasta to the water and undercook by about 2 minutes, drain.
- Meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. Add the pasta and cauliflower and 2/3 of the cheese. Stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese. Cool and chill for a make-ahead meal.
- To heat and eat, put the casserole on baking sheet and bake it in the middle of a preheated 375 degree F oven until deeply golden and bubbly, about 40 to 45 minutes.
BROCCOLI AND CAULIFLOWER GRATIN
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
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
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
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
CAULIFLOWER AND BROCCOLI AU GRATIN
Provided by Craig Claiborne
Categories side dish
Time 45m
Yield 12 servings
Number Of Ingredients 12
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
BROCCOLI AND CAULIFLOWER GRATIN
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
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
BROCCOLI AND CAULIFLOWER GRATIN
Holiday Side Dishes From Woman's World Magazine 11/23/04. No one will believe this yummy dish, topped with a creamy Gouda sauce, starts with a packet of sauce mix.
Provided by JackieOhNo
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler. In pot of salted, boiling water cook broccoli and cauliflower until tender, 5-6 minutes; drain. Transfer to ungreased 2-quart baking dish.
- Meanwhile, in pot over low heat melt butter. Add leek and garlic; cook, stirring often, until lightly browned, 3 minutes. Add wine; cook 1 minute.
- Increase heat to medium; stir in milk and sauce mix. Bring to boil, stirring. Reduce heat to low; simmer, stirring occasionally, 3 minutes. Stir in 2 cups cheese. Pour sauce over vegetables; sprinkle with remaining cheese. Broil until cheese is melted.
Nutrition Facts : Calories 253.5, Fat 16.6, SaturatedFat 10.5, Cholesterol 63.5, Sodium 442.9, Carbohydrate 10.7, Fiber 1.8, Sugar 3, Protein 16
HERBED BROCCOLI & CAULIFLOWER AU GRATIN
Make a smart-choice side with this recipes for Herbed Broccoli & Cauliflower au Gratin. This broccoli and cauliflower au gratin featuring PHILADELPHIA Neufchatel Cheese and chopped fresh parsley is light and delish!
Provided by My Food and Family
Categories Home
Time 20m
Yield 10 servings, about 3/4 cup each
Number Of Ingredients 11
Steps:
- Place vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain.
- Microwave Neufchatel and milk in 2-cup microwaveable measuring cup 1 min. or until Neufchatel is melted and mixture is well blended when stirred. Stir in sour cream, parsley and Italian seasoning; pour over vegetables. Sprinkle with cheddar; microwave 2 min. or until melted.
- Mix cracker crumbs and Parmesan; sprinkle over vegetables.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CAULIFLOWER GRATIN WITH LEEKS AND WHITE CHEDDAR
A sort of cheater's gratin, this cauliflower cooked with leeks and cream doesn't require blanching or a béchamel, making it a low maintenance, deeply comforting side dish. To skirt the blanching, the cauliflower and cream is covered in foil to give the vegetables a chance to get tender without drying out. The foil then comes off so the top can brown and the cream can reduce, creating a thick, velvety sauce. If your heart desires a crunchier texture, add a scattering of bread crumbs tossed in olive oil and seasoned with salt and pepper when the aluminum foil comes off.
Provided by Alison Roman
Categories vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That's fine. You'll use them as well.)
- Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don't worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
- Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 514 milligrams, Sugar 4 grams, TransFat 0 grams
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INDIVIDUAL BROCCOLI AND CAULIFLOWER CHEDDAR GRATINS …
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4.5/5 (2)Total Time 1 hr 10 minsServings 4Calories 338 per serving
- Arrange a rack in the middle of the oven and preheat to 350 degrees F. Generously butter four 5½-inch gratin or crème brûlée dishes and place them on a rimmed baking sheet.
- Add 2 teaspoons of salt to a large saucepan of boiling water. Add the cauliflower and broccoli florets and cook until the veg¬etables are tender when pierced with a sharp knife, about 5 minutes. Drain the vegetables in a colander under cold running water until they are cool; pat dry.
- Melt the butter in a medium saucepan over medium heat. When it’s hot, add the flour and cook, stirring constantly, for 1½ to 2 minutes. Gradually pour in the milk and whisk con¬stantly until the sauce thickens and comes to a gentle boil, 5 to 6 minutes. Gradually whisk in 1¼ cups of the Cheddar, the lemon zest, mustard, ½ teaspoon salt, and the cay¬enne. Season with more salt if needed.
- Alternate the broccoli and cauliflower florets in single layers in each gratin dish and salt lightly (you may have extra flo¬rets, depending on the size of your dishes). Pour one-fourth of the sauce over the vegetables in each dish. The gratins can be prepared up to this point 3 hours ahead; just cool, cover, and refrigerate. Then, bring them to room temperature before continu¬ing with the recipe.
BROCCOLI AND CAULIFLOWER GRATIN WITH CHEDDAR CHEESE …
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- Preheat the oven to 400°. Butter a 2-inch-deep 2-quart baking dish. Bring a large saucepan of salted water to a boil, add the broccoli and cauliflower and cook until crisp-tender, 3 minutes. Drain thoroughly.
- In a large skillet, heat 2 tablespoons of the oil over moderate heat. Add the garlic and crushed red pepper and cook just until fragrant. Off the heat, add the broccoli and cauliflower and toss. Toss half of the cheese and the olives with the vegetables. Transfer to the baking dish and sprinkle with the remaining cheese.
- In a small bowl, toss the crumbs with the remaining 2 tablespoons of olive oil; season with salt and pepper. Sprinkle the crumbs over the cheese. Bake in the upper third of the oven for about 12 minutes, or until the cheese is bubbling and the crumbs are golden. Serve hot.
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4.8/5 (10)Total Time 1 hr 15 minsCategory Side Dish, Thanksgiving, VegetarianCalories 248 per serving
- Preheat your oven to 375 degrees F. Spray 2 ½ quart baking dish or 9x9 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Add broccoli florets, cauliflower florets and sliced carrots to prepared baking dish. Set aside.
- In a large skillet or pot add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to low and simmer for a few minutes stirring every so often, until the sauce thickens up similar to a gravy. Stir in garlic powder, salt and LOTS of freshly ground black pepper. If the sauce is WAYYY too thick, feel free to add in a splash more milk. If the sauce is two thin, stir in another tablespoon of flour.
- Next add in sharp cheddar cheese and parmesan cheese and stir until completely melted into the sauce. Taste and add more salt and pepper, if desired. A fairly salty cheese sauce is best!
- Pour cheese sauce evenly over the veggies in the baking dish. Cover with foil and bake for 30 minutes.
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