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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photo by eatrealfood photo by eatrealfood
photo by eatrealfood
Ready In:
55mins
Ingredients:
17
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. We really enjoyed this recipe - we had it at Christmas and at another large family event. I made the sauce the day ahead and I also steamed the vegetables, cooled them under cold water and refrigerated everything overnight. It was simple to throw everything together the next day and saved time and cleanup! The fresh basil and horseradish are really nice touches in the topping. Thanks Irmgard.
     
  2. good recipe, I used zucchini instead of cauliflower. The only thing I would change would be use half the amount of bread crumbs.
     
  3. Thanks for a great recipe Irmgard. I was able to prepare this the day before my big Christmas dinner and just added the crumbs before I put it in the oven on Christmas Day.It was enjoyed by all. I will be making this again. A great way to prepare broccoli and cauliflower.
     
  4. good recipe, but i found the sauce rather thin for my taste. i think it could have been better with 1/4cup less milk. i am hoping it will be less fluid when it reheats. i didn't have fresh basil so used parsley and the flavor was still good. i also used a drizzle of cayenne pepper.
     
  5. Great recipe Irmgard! I used broccoli and carrot only and reduced the recipe to 4 servings, added the tablespoon of horseradish to the topping. We all loved the sauce, the onion and mustard really enhanced the cheese sauce. Served with pork tenderloin and mashed potatoes. Will definitely make this again. Thanks for posting!!
     
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Tweaks

  1. good recipe, I used zucchini instead of cauliflower. The only thing I would change would be use half the amount of bread crumbs.
     

RECIPE SUBMITTED BY

<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
 
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