Cauliflower And Broccoli Gratin Food

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.

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:

• 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.

ROASTED CAULIFLOWER AND BROCCOLI

Steps:

• Preheat the oven to 375 degrees F.
• Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.

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 MAC N CHEESE

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer and drain. Add the pasta to the water and undercook by about 2 minutes, drain.
• Meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. Add the pasta and cauliflower and 2/3 of the cheese. Stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese. Cool and chill for a make-ahead meal.
• To heat and eat, put the casserole on baking sheet and bake it in the middle of a preheated 375 degree F oven until deeply golden and bubbly, about 40 to 45 minutes.

CAULIFLOWER GRATIN

Steps:

• Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.
• Heat the oven to 425 degrees F/210 degrees C.
• Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Shock the onions in an ice water bath for 10 minutes to temper the sharp flavor, and pat dry.
• Place the bacon, broccoli, cauliflower and onions in a large salad bowl. In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise and seafood seasoning. Season with salt and pepper. Pour the dressing over the vegetables and toss.

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 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.

BROCCOLI AND CAULIFLOWER GRATIN

Steps:

• Arrange flowerets in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes or until crisp-tender. Drain well.
• Arrange flowerets in a lightly greased 2 quart baking dish.
• Stir together mayonnaise, Cheddar cheese, Parmesan cheese, green onions, garlic, Dijon mustard, and red pepper.
• Spoon over flowerets.
• Sprinkle with bread crumbs and paprika.
• Bake at 350 degrees for 20 to 25 minutes or until golden.

CAULIFLOWER AND BROCCOLI BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
• In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
• Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

CAULIFLOWER GRATIN

Steps:

• Cut the cauliflower into chunks and the cabbage into large pieces. Boil both in the measured, salted water for about 2 minutes. Drain over a bowl, reserving the cooking liquid.
• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Melt the 50g (3½ tbsp) butter in a saucepan over a medium-low heat and stir in the flour, mixing it into a smooth roux. Now start adding the reserved vegetable cooking water, little by little, stirring after each addition until all the lumps have gone, then add the milk in the same way. When it has all been added, season with salt, pepper and the nutmeg.
• Turn off the heat and let the sauce cool a little. Then add the egg yolks and stir again. Fold in the cauliflower and cabbage.
• In a separate, scrupulously clean bowl, whisk the egg whites until stiff, then fold into the cauliflower mixture and season once more with salt and pepper.
• Butter a large ovenproof dish or cake tin with the 1 tsp of butter and sprinkle the buttered inside evenly with some of the breadcrumbs. Spoon in the cauliflower mixture, cover with the remaining breadcrumbs, then place small dots of butter evenly on top.
• Bake for 45 minutes, then serve.

CREAMY CAULIFLOWER & BROCCOLI BAKE

Steps:

• Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn't be tender.)
• Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.

CHEESY CAULIFLOWER & BACON GRATIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and fry the bacon for 5 mins until just starting to crisp. Add the onion and sizzle for 12 mins until soft and golden.
• Meanwhile, tip the potatoes into a large pan of water, making sure they are well covered. Bring to a gentle boil, then add the cauliflower and cook everything for 6-7 mins until both are tender. Tip into a colander and drain thoroughly.
• In a gratin dish, layer the potato and cauliflower, then scatter with bacon, onion and a small handful of cheese. Drizzle each layer with a little cream and season. Continue until all the layers are finished, pour over the remaining cream and scatter with the last of the cheese. Bake for 30 mins until bubbling. Remove from the oven and set aside for 1 min to rest. Serve straight from the dish with a crisp green salad.

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.