Broccoli Cauliflower Gratin Scd Food

CHEESY CAULIFLOWER AND BROCCOLI GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring salted water to a boil in a saucepan. Cook cauliflower until easily pierced with a fork, about 5 minutes. Transfer cauliflower to a baking dish with slotted spoon. Cook broccoli until easily pierced with a fork, about 2 minutes. Transfer broccoli to baking dish with slotted spoon.
• Melt butter in a saucepan over medium heat. Add flour and whisk until beginning to brown, about 2 minutes. Whisk in milk and bring to a boil. Simmer, whisking constantly, until sauce is smooth and thickened, about 2 minutes more. Remove from heat; gradually whisk in 4 ounces Cheddar cheese. Stir in parsley, garlic, mustard, red pepper flakes, and nutmeg. Season with salt and pepper.
• Pour sauce over cauliflower and broccoli; toss to coat. Combine tortilla chips and remaining Cheddar cheese in a small bowl; sprinkle over cauliflower and broccoli.
• Bake in preheated oven for 10 minutes. Increase heat to broil; bake until bubbly and brown, about 5 minutes more.

BROCCOLI AND CAULIFLOWER GRATIN

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 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:

• 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:

• 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.

BROCCOLI & CAULIFLOWER CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
• To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
• Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.

CAULIFLOWER GRATIN

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.

CHEESY BROCCOLI AND CAULIFLOWER GRATIN RECIPE

Steps:

• Heat oven to 425°F and set the oven rack to middle position.
• Spray a 2-quart (11x7) casserole dish with nonstick cooking spray.

BROCCOLI CAULIFLOWER GRATIN

Steps:

• Steam broccoli and cauliflower flowerets for 6-8 minutes, or until crisp-tender; drain well.
• Preheat oven to 350*. Lightly grease a large (at least 4-qt baking dish).
• Arrange steamed, drained flowerets in prepared baking dish.
• In a bowl, mix together mayonnaise, cheddar cheese, parmesan cheese, green onions, garlic, dijon mustard, salt, pepper, and red pepper flakes. Pour this over flowerets in the baking dish.
• Sprinkle with the breadcrumbs and paprika.
• Bake at 350 for 25-30 minutes or until golden.

BROCCOLI AND CAULIFLOWER GRATIN

Steps:

• Preheat oven to 350 degrees. Butter the bottom and sides of a 9x13 baking dish with one tablespoon of butter.
• Add the broccoli and cauliflower to the buttered dish and drizzle with the oil. Season with salt and pepper.
• Bake for 20 minutes, stirring once halfway through.
• Start the cheese sauce when the vegetables have 8 minutes left to bake.
• To make the cheese sauce, melt the butter in a medium sauce pan.
• Add the garlic to the melted butter and cook, stirring constantly, for 1 minute.
• Whisk in the flour, salt, and pepper. Cook for 1 minute.
• Slowly add the milk to the flour mixture, whisking constantly. Cook, whisking constantly, for 4-5 minutes or until mixture reaches the consistency of a thin gravy.
• Remove from the heat and whisk in the cheese until the sauce is smooth and creamy.
• Remove the vegetables from the oven and stir. Pour the cheese sauce evenly over the vegetables.
• Combine the Panko and melted butter and sprinkle over the dish.
• Return to the oven for 10 minutes.
• Place the pan under the broiler and broil until the bread crumbs are browned, about 2 minutes, if desired.
• Remove from the oven, sprinkle with parsley, and serve.

BROCCOLI-CAULIFLOWER GRATIN (SCD)

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.