Cauliflower And Broccoli Gratin With Hard Cooked Egg Recipes

BROCCOLI AND CAULIFLOWER GRATIN

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

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.

BROCCOLI AND CAULIFLOWER GRATIN

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.

CAULIFLOWER AND BROCCOLI GRATIN WITH HARD COOKED EGG

Steps:

• Preheat oven to 375.
• Hard boil three eggs. Cool enough to handle, then peel and slice into thin rings, or use previously cooked eggs.
• Wash cauliflower and broccoli dividing into florets. Cook until just tender by boiling or steaming. Cook about 10 minutes. Wash and slice leeks into thin rings. Add to pan with cooking cauliflower and broccoli for the last 2 or 3 minutes.
• While the vegetables are cooking, melt 2 TBS butter in a 1 qt saucepan over medium heat. Stir in the flour, and stir and cook for about a minute.
• Mix the milk with the water, and slowly add to the pan with the butter and the flour, stirring constantly. Cook over medium-low heat until thickened, stirring frequently. (This produces a medium white sauce.).
• Stir the grated parmesan into the white sauce and remove from heat. Add salt and pepper to taste and stir into sauce.
• Drain the vegetables.
• In a 3 quart buttered casserole dish, layer 1/2 of the vegetables, a layer of sliced eggs and then 1/2 of the white sauce. Sprinkle lightly with ground nutmeg. (If you really don't like nutmeg, use paprika.).
• Repeat the layers. Top with bread crumbs and drizzle with the melted butter. Sprinkle the top with salt, pepper and paprika to taste.
• Bake uncovered for 20-30 minutes until browned and bubbly.

CAULIFLOWER AND BROCCOLI AU GRATIN

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.

BROCCOLI AND CAULIFLOWER GRATIN

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.