Broccoli and Cauliflower Gratin with Cheese

Baked Broccoli and Cauliflower Gratin with Cheese!

This is a delightful dish bringing together the hearty goodness of vegetables with the creamy richness of cheese.

Perfect for family dinners or as a festive side dish, this recipe offers a delicious way to enjoy nutritious vegetables. The combination of cauliflower and broccoli with a cheesy topping will satisfy even the pickiest eaters.

Skill Level: Intermediate

Health Benefits:

Cauliflower and broccoli are cruciferous vegetables packed with vitamins, minerals, and antioxidants. They are known for their cancer-fighting properties and are excellent sources of fiber, which aids digestion.

Additionally, the cheese adds a good dose of calcium and protein, making this dish not only tasty, but nutritious.

Prep/Cooking Time:

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Broccoli and Cauliflower Gratin Recipe

Ingredients:

1 head of cauliflower, cut into florets
1 head of broccoli, cut into florets
2 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
2 cups milk
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1 cup panko breadcrumbs
2 tablespoons chopped fresh parsley (optional for garnish)

Step-by-Step Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Vegetables: Bring a large pot of salted water to a boil. Add the cauliflower and broccoli florets and blanch for about 4-5 minutes until they are just tender but still crisp. Drain and set aside.
Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to form a roux. Gradually add the milk while continuing to whisk until the mixture is smooth and thickened. This should take about 5-7 minutes.Stir in the garlic powder, onion powder, ground nutmeg, salt, and pepper. Remove from heat and add 1 1/2 cups of the cheddar cheese and 1/2 cup of the Parmesan cheese, stirring until the cheese is fully melted and the sauce is smooth.
Assemble the Gratin: In a large baking dish, arrange the blanched cauliflower and broccoli florets. Pour the cheese sauce evenly over the vegetables.
Prepare the Topping: In a small bowl, combine the panko breadcrumbs with the remaining 1/2 cup of Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the vegetables and cheese sauce. Finally, sprinkle the remaining 1/2 cup of cheddar cheese on top.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.
Garnish and Serve: Remove the gratin from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired. Serve warm.

Tips:

For extra flavor, you can add a pinch of cayenne pepper or paprika to the cheese sauce.
Use a mix of different cheeses like Gruyère or Monterey Jack for a unique twist.
Ensure the cheese sauce is not too thick before pouring it over the vegetables, as it will thicken further during baking.

Optional Ingredients:

1/2 cup of cooked, crumbled bacon for added flavor.
A handful of chopped nuts like almonds or walnuts for a crunchy topping.

Serving Suggestions:

Serve the gratin as a side dish with roasted chicken, grilled steak, or a vegetarian main course. It pairs well with a fresh green salad or a light soup.

Nutritional Information (per serving):

Calories: 250
Protein: 12g
Fat: 18g
Carbohydrates: 15g
Fiber: 4g
Calcium: 250mg
Iron: 2mg

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven at 350°F (175°C) until warmed through.

Origin and Folklore:

Gratins originated in French cuisine and are known for their crispy, browned crust. The term “gratin” comes from the French word “gratter,” which means to scrape or grate, referring to the grated cheese or breadcrumb topping.

This dish has evolved over time and is now enjoyed worldwide in various forms.