Cauliflower And Broccoli Cheddar Gratin Food

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.

CHEESY CAULIFLOWER GRATIN

Steps:

• Preheat the broiler.
• In a microwave-safe casserole dish, stir to combine cauliflower, soup, cayenne pepper, salt and shredded cheese. Cover with plastic wrap and microwave on high setting for 6 minutes.
• In a small bowl, combine grated Parmesan, bread crumbs, and olive oil. Remove cauliflower from microwave and remove plastic wrap. Spoon bread crumb mixture over cauliflower and broil for 1 to 2 minutes until top is golden brown. Serve hot.

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 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.

BROCOLLI CAULIFLOWER GRATIN WITH CHEDDAR CHEESE

Steps:

• Preheat oven to 400*F.
• Butter a 2" 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, about 3 minutes. Drain thoroughly.
• In a large skillet, heat 2 tbls. of the oil over medium heat. Add the garlic and crushed red pepper flakes and cook just until fragrant. Remove from heat and add the broccoli and cauliflower; toss.
• Toss half of the cheese, and 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 tbls. olive oil; season with salt and pepper to taste. 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. Enjoy!

CAULIFLOWER AND BROCCOLI CHEDDAR GRATIN

Steps:

• Butter a 9" x 13" baking dish.
• Cut enough cauliflower and broccoli into bite-size pieces to nearly fill the dish.
• Peel and thinly slice the carrot.
• Bring a large pot of water to a boil.
• Add the vegetables; cook 2 minutes or until cooked but still very crisp.
• Drain in a colander; cool under cold running water.
• Drain again; turn into baking dish.
• Combine the bread crumbs, cheese, basil, horseradish, salt and pepper in a small bowl.
• Stir in the butter; set aside.
• To make the sauce, melt butter in a medium saucepan over medium heat.
• Add the chopped onion; saute 3 to 5 minutes or until softened.
• Stir in the flour and cook for 1 minute, stirring constantly.
• Gradually mix in the milk and mustard while stirring constantly.
• Cook for 10 minutes, stirring frequently, until the mixture thickens and just boils.
• Remove from heat; stir in the salt and cheese; pour evenly over the vegetables.
• Arrange the rack over the oven centre; preheat the oven to 400 degrees F.
• Scatter the crumb mixture evenly over the vegetables in cheese sauce.
• Bake 20 to 25 minutes or until bubbly around the edges and the topping is crisp and brown.

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.

HERBED BROCCOLI & CAULIFLOWER AU GRATIN

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.

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.