Lydias Broccoli And Cauliflower Gratinate Recipes

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.

CRISPY BROCCOLI AND CAULIFLOWER

Steps:

• Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
• On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

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:

• 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.

BROCCOLI AND CAULIFLOWER GRATIN

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.

LYDIA'S BROCCOLI AND CAULIFLOWER GRATINATE

Steps:

• Preheat oven to 375°. You'll need only the floret pieces for this dish. Set the skillet over medium-high heat, pour in the oil, and scatter the garlic slices. Let them cook, tossing them in the pan once or twice, until they just begin to color, 3 to 4 minutes. Drop in the cauliflower pieces and sprinkle on a tsp of the salt and the peperoncino. Cover the skillet, give it good shake to roll the florets around, and cook for about 5 minutes, over medium heat, shaking the pan again once or twice. Uncover and add the broccoli florets, sprinkle another 1/4 teaspoon salt on top, and pour in 1/4 cup water. Cover and cook another 4 to 5 minutes, shaking the pan now and again, until the broccoli has started sizzling and softening too. Remove the pan from the heat and scrape all the florets into a large mixing bowl, with all of the oil and garlic. Assembling and Baking the Gratinate Let the florets cool for a few minutes while you coat the baking sheet with the butter. Mix the 2/3 cup of grated cheese and the bread crumbs together. Pour about half the crumbs on top of the florets and toss all together. Pour over the rest of the crumbs and toss again, until the florets are well coated and the crumbs are moistened. Lay the florets on the baking sheet, in one layer with space between them, so all surfaces will crisp and caramelize in the oven. Scrape up any crumbs in the bowl and sprinkle them on the vegetables. Finally, sprinkle extra cheese lightly all over the florets, using another 2 or 3 tablespoons. Put the baking sheet in the oven and bake for about 10 minutes, rotate the pan back to front for even browning, and cook 10 minutes more. The florets should be crispy and nicely colored but may need a few more minutes for deep color. If they're still not dark enough after 5 minutes, raise the oven heat or move the sheet to a higher rack and bake a bit longer.