1/1 Photo of Cauliflower and Broccoli Cheddar Gratin
This is a new recipe that I recently tried out for Thanksgiving. It piqued another cook's interest so I said if it was good, I would post it. It is very good and tastes better reheated the next day!
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Units: US | Metric
- 1/2 head cauliflower
- 1 bunch broccoli
- 1 large carrot
- 2 cups breadcrumbs
- 1/2 cup grated old cheddar cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon horseradish
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons melted butter
- 1Butter a 9" x 13" baking dish.
- 2Cut enough cauliflower and broccoli into bite-size pieces to nearly fill the dish.
- 3Peel and thinly slice the carrot.
- 4Bring a large pot of water to a boil.
- 5Add the vegetables; cook 2 minutes or until cooked but still very crisp.
- 6Drain in a colander; cool under cold running water.
- 7Drain again; turn into baking dish.
- 8Combine the bread crumbs, cheese, basil, horseradish, salt and pepper in a small bowl.
- 9Stir in the butter; set aside.
- 10To make the sauce, melt butter in a medium saucepan over medium heat.
- 11Add the chopped onion; saute 3 to 5 minutes or until softened.
- 12Stir in the flour and cook for 1 minute, stirring constantly.
- 13Gradually mix in the milk and mustard while stirring constantly.
- 14Cook for 10 minutes, stirring frequently, until the mixture thickens and just boils.
- 15Remove from heat; stir in the salt and cheese; pour evenly over the vegetables.
- 16Arrange the rack over the oven centre; preheat the oven to 400 degrees F.
- 17Scatter the crumb mixture evenly over the vegetables in cheese sauce.
- 18Bake 20 to 25 minutes or until bubbly around the edges and the topping is crisp and brown.
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Nutritional Facts for Cauliflower and Broccoli Cheddar Gratin
Serving Size: 1 (276 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 374.7
- Calories from Fat 177
- Total Fat 19.7 g
- Saturated Fat 11.7 g
- Cholesterol 55.6 mg
- Sodium 731.6 mg
- Total Carbohydrate 34.5 g
- Dietary Fiber 4.6 g
- Sugars 4.9 g
- Protein 16.6 g