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Individual Broccoli and Cauliflower Cheddar Gratins

Individual Broccoli and Cauliflower Cheddar Gratins


Arrange a rack in the middle of the oven and preheat to 350 degrees F. Generously butter four 5½-inch gratin or crème brûlée dishes and place them on a rimmed baking sheet.

Add 2 teaspoons of salt to a large saucepan of boiling water. Add the cauliflower and broccoli florets and cook until the veg¬etables are tender when pierced with a sharp knife, about 5 minutes. Drain the vegetables in a colander under cold running water until they are cool; pat dry.

Melt the butter in a medium saucepan over medium heat. When it’s hot, add the flour and cook, stirring constantly, for 1½ to 2 minutes. Gradually pour in the milk and whisk con¬stantly until the sauce thickens and comes to a gentle boil, 5 to 6 minutes. Gradually whisk in 1¼ cups of the Cheddar, the lemon zest, mustard, ½ teaspoon salt, and the cay¬enne. Season with more salt if needed.

Alternate the broccoli and cauliflower florets in single layers in each gratin dish and salt lightly (you may have extra flo¬rets, depending on the size of your dishes). Pour one-fourth of the sauce over the vegetables in each dish. The gratins can be prepared up to this point 3 hours ahead; just cool, cover, and refrigerate. Then, bring them to room temperature before continu¬ing with the recipe.

Sprinkle the top of each gratin with 1 tablespoon of the remaining Cheddar and 1½ teaspoon of the bread crumbs. Bake the gratins until the cheese has melted on the top and the vegetables are hot, about 15 minutes. Remove from the oven and cool for 5 minutes before serving.


  • Know your cheese. The selection of cheese is important for melting properties and flavor. We choose Brie to deliver a creamy, luxurious texture with extra-sharp cheddar and Parmesan to bring some punch.
    ⇒ Gruyere, Gouda, Fontina, Asiago, Provolone, Swiss, Taleggio, or Reblochon-Style cheese are all terrific choices for an amazing cheese sauce. Mozzarella can be used but is challenging to keep smooth and not stringy. Use only pure, real cheese, and never cheese foods.
  • Balance with acid and a touch of spice. An acid like Dijon paired with a tiny bit of spice from cayenne brings a welcome contrast to heavier foods and sauces.
  • Grate the cheese yourself. Pre-grated cheese will often have a coating of cellulose to keep it from sticking together in the package. This can inhibit a cohesive melting or leave the sauce slightly gritty. Grate the cheese from a block using a small hole grater—the more finely grated it is, the easier it will melt.
  • Go low and slow. Keep the heat low enough so the sauce forms large bubbles that pop slowly, like scattered raindrops. Stir constantly to keep everything smooth and silky.
  • Don’t overcook cheese sauce. The proteins in cheese will change the consistency if overheated. Bring the cheese to room temperature so it isn’t cold when adding it to the sauce. After the sauce has thickened, remove the sauce from heat before adding the cheese. The heat from the sauce will melt the cheese as you stir it in.

Just in case the phone rings or phone notifications distract (it happens), here’s an excellent resource for TIPS to save a broken sauce: Taste of Home, How to Save a Broken Sauce


Cauliflower and Broccoli Cheddar Gratin

Here are sensible cauliflower and broccoli in cheese sauce - but spiked with Dijon mustard, sharp old cheddar and grated horseradish. The crisp, crusty topping tastes as good as it looks.

½ head cauliflower
1 bunch broccoli
1 large carrot
2 cups (500 mL) fresh breadcrumbs
½ cup (125 mL) grated extra-old or old cheddar cheese
2 tbsp (25 mL) chopped fresh basil or parsley
1 tbsp (15 mL) horseradish, squeezed dry
¼ tsp (1 mL) each of salt and pepper
2 tbsp (25 mL) butter, melted

Cheddar Sauce
2 tbsp (25 mL) butter
1 small onion, finely chopped
3 tbsp (45 mL) flour
2½ cups (625 mL) whole milk
2 tsp (10 mL) Dijon mustard
½ tsp (2 mL) salt
1½ cups (375 mL) grated extra-old or old cheddar cheese

1. Butter a 7 x 11-inch (2-L) baking dish or coat with baking spray. Cut enough cauliflower and broccoli into bite-size pieces to nearly fill the dish. Peel and thinly slice carrot. Bring a large pot of water to a boil. Add vegetables cook 2 minutes or until cooked but still very crisp. Drain in colander cool under cold running water. Drain again turn into dish. Combine breadcrumbs, cheese, basil or parsley, horseradish, salt and pepper in a small bowl. Stir in butter set aside. (For fresh bread crumbs, whirl cubes of day-old bread, including crusts, in a food processor or blender until fine crumbs form measure. Vegetables and crumbs can be covered separately and refrigerated for up to a day.)

2. To make sauce, melt butter in a medium saucepan over medium heat. Add chopped onion sauté 3 to 5 minutes or until softened. Stir in flour and cook for 1 minute, stirring constantly. Gradually mix in milk and mustard while stirring constantly. Stir frequently 10 minutes or until mixture thickens and just boils. Remove from heat stir in salt and cheese evenly pour overtop of vegetables.

3. Arrange rack above oven centre preheat oven to 400ºF (200º).

4. Scatter crumb mixture evenly over vegetables in cheese sauce. Bake 20 to 25 minutes or until bubbly around the edges and topping is crisp and brown. (Gratin holds well, remaining hot for an hour or more after emerging from the oven.)


Recipe Summary

  • 2 teaspoons butter
  • 2 heads cauliflower
  • 2 heads broccoli
  • ½ cup butter
  • ½ cup all-purpose flour
  • 4 cups milk
  • 1 tablespoon mustard powder
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon ground black pepper
  • 2 cups grated Cheddar cheese
  • 1 cup Italian seasoned bread crumbs
  • ¼ cup extra-virgin olive oil
  • 1 pinch paprika, or to taste

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.


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84 comments

I let the veggies cook until nice and brown in some spots. I seared the brats, sliced and seared them again, then I poured the slices into the veggies with nearly all the fat (drippings) in the pan. I gave it a stir and added cheddar all over the top. The whole recipe came out slightly crisp around the edges, like I was going for. It was enough to make me dream about it tonight.

Does anyone know the car content of chipolata sausages please?

Chipotle sausage can vary widely in ingredient quality and carb count. Make sure and read the nutrition label and ingredients.

What is the best sausage to use in this recipe

Any sausage that comes in links - Italian sausage is usually a good option.

I really do wish the serving size was on each recipe. Yes,it says 1 serving but how big is the one serving 1/4 cup,1/2 cup,1 cup?

Serving size is going to vary too much depending on the size of the ingredients or how much it's cooked down. Number of servings is far more accurate.

Reading this recipe I dont understand what "Sausage in Links" means. Its probably an American product but can I get it in the UK? and what should I be looking for?

Sausage in links is the shape- we have sausage patties which are flat and round or we have the traditional link sausage, which are shaped like bratwurst. I made this using a jalapeno sausage link and it was amazing.

not sure about the sausage here in UK we have pork or beef sausage very probably highly processed with additives, recently chicken sausages and turkey sausages have come onto the market.
so is it advisable to go for the sausages from the deli section such as german or italian or would they be too spicy?
and if you miss the sausage out altogether what is the carb value for just broccoli/cauliflower cheese?

That would be up to you and your taste preference! Not all german or italian sausages are spicy and availability may vary by store/brand. I don't have the carb value for the dish without the sausage, but it is a critical component because that's where the protein comes from.


The Preparation

  • 1 medium leek
  • 1 medium yellow onion
  • 16 ounce broccoli
  • 8 ounce cauliflower
  • 16 ounce pork sausage, precooked
  • 4 tablespoon butter, for frying
  • 2 tablespoon dijon mustard
  • 3/4 cup sour cream
  • 3 ounce cream cheese
  • 5 ounce shredded cheddar cheese
  • 2 teaspoon fresh thyme
  • Salt and pepper to taste

Cauliflower, pomegranate and pistachio salad

Yotam Ottolenghi’s cauliflower, pomegranate and pistachio salad: ‘A spectacular combination of roast and grated raw cauliflower.’ Photograph: Johanna Parkin for the Guardian. Food styling: Katie Giovanni

I’ve always loved roast cauliflower, and I’ve also been known to rave about how tasty it is grated raw, so imagine how delighted I was to discover that the combination of the two works spectacularly well. Serves two to four.

60ml sunflower oil
1 medium onion, peeled and sliced thin
1 large cauliflower, leaves removed and base trimmed
60ml olive oil
Salt
25g parsley leaves, finely chopped
10g mint leaves, roughly chopped
7g tarragon leaves, finely chopped
The seeds from ½ medium pomegranate (about 80g net weight)
35g pistachios, toasted and lightly crushed
¾ tsp ground cumin
1 tbsp lemon juice

Heat the oven to 190C/375F/gas mark 5. Put the sunflower oil in a small sauté pan over a medium-high heat. Add the onion and cook for eight to 10 minutes, until golden-brown and starting to crisp. Remove from the heat and set aside to cool.

Coarsely grate a third of the cauliflower (about 160g-worth) and set aside in a large bowl. Break the remaining cauliflower into medium-sized florets about 3cm wide at the top. Toss the florets in half the olive oil and a quarter-teaspoon of salt, then spread out on a baking tray. Roast for 20 minutes, until cooked through and a dark golden-brown. Remove and set aside to cool.

Add the onions and their oil to the grated cauliflower, then stir in the remaining olive oil and a quarter-teaspoon of salt. Add the remaining ingredients apart from the roast florets, mix well, then gently fold in the florets and serve at once.


Full details are in the recipe card below, but here are the basics:

  1. Start by steaming your florets just to take a little of the bite (crunch) out of &rsquoem. You definitely don&rsquot want them fully cooked here.
  2. Meanwhile, make your flour roux (similar to the one you&rsquod make when preparing cod au gratin or mac and cheese). In a saucepan, melt some butter, stir in flour to form a paste and cook for a little.
  3. Gradually stir in milk and cook until everything is nice and thick and easily coats the back of a spoon. You can add your seasonings at this point too.
  4. Off heat, stir in some shredded cheese.
  5. Coat the florets with your sauce mixture.
  6. Pour into a greased baking dish.
  7. Cover with more cheese and some panko bread crumbs.
  8. Bake until bubbly, melty and straight-up delicious!

Once everything is baked, crack into that melty, crispy top layer and dig in.

Serve yourself a big portion (and maybe go back for seconds I know I do). This broccoli cauliflower bake is quite hard to resist!


Cheddar Cauliflower Gratin

  • Author: Deborah
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 8 servings 1 x

Description

Who can resist cauliflower covered in a cheese sauce? This Cauliflower Gratin has cauliflower covered in a creamy cheese sauce then sprinkled with breadcrumbs and baked for a veggie side dish everyone will love.

Ingredients

  • 3 lb cauliflower, cut into 1 1/2 – 2 inch florets
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 6 oz Sharp Cheddar, grated
  • 1/2 cup finely chopped scallion greens
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 – 2 tablespoons seasoned breadcrumbs

Instructions

  1. Preheat the oven to 450ºF. Spray a 2-quart baking dish with nonstick cooking spray.
  2. Bring a large pot of water to a boil, then salt generously. Add the cauliflower and boil until tender, 6-8 minutes. Drain well, then transfer to the prepared baking dish.
  3. While the cauliflower is cooking, melt the 2 tablespoons butter in a large saucepan over medium-low heat. Add the flour to the butter and cook, whisking, for 3 minutes. Add the milk in a slow stream, whisking constantly. Bring the mixture to a boil. Reduce the heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Remove the pan from the heat and add the cheese, scallion greens, salt and pepper. Stir until the cheese is melted. Pour the cheese sauce over the cauliflower and stir gently to combine.
  4. Sprinkle the breadcrumbs evenly over the top and bake until the topping is golden brown, about 10 minutes.

Recipe Notes:

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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More


Day 342: Cauliflower-Broccoli Gratin with Horseradish ♥

2006 Original Post: "Gratin" sounds much fancier than reality: cauliflower with cheese sauce. But "delicious" barely describes the cheese sauce's bright notes of horseradish and mustard. Call it OH SO GOOD: this definitely qualifies for a 'I Could Easily Make a Meal Out of This' designation.

2013 Update: I've rewritten this recipe to reflect how I make it, how I think it's best made. For example, the inspiring recipe had way too much cheese sauce, two times too much by my measure. I also think that the mixture of cauliflower and broccoli is just so pretty so that's what I recommend too. Plus a bit of texture contrast is really nice. This is a great dish for a holiday table but isn't too much for every day too. It's really important to let the horseradish come through, be sure to use enough in the cheese sauce and the topping both.

Glenna
"It was fabulous!"

seashell
"Made this tonight - it was great!"

RECIPE for CAULIFLOWER-BROCCOLI GRATIN with HORSERADISH

CAULIFLOWER & BROCCOLI
Well-salted water to cover
1 pound cauliflower florets
1 pound broccoli crowns

Bring the water to a boil. Add the cauliflower and broccoli, cook until tender (or until a knife inserts easily into the stem) or about 15 minutes. (The broccoli may finish first, if so, lift it out with a slotted spoon.) Drain and return to the hot pan to dry a bit.

CHEESE SAUCE with HORSERADISH
1/2 tablespoon unsalted butter
1/2 tablespoon flour
1 tablespoon Dijon mustard
1 tablespoon horseradish
1/2 cup skim milk, warmed in the microwave
1/2 cup grated cheddar cheese
Salt & pepper
Additional horseradish to taste

Melt the butter in a saucepan over MEDIUM heat. Stir in the flour and cook 1 minute. Stir in the mustard and horseradish. A tablespoon at a time to start, add the warm milk, stirring until smooth before adding another tablespoon. Bring just to a boil but do not allow to boil. Add the cheese, green onion (if using) and stir occasionally until the cheese melts, watching the temperature carefully so not to boil. Taste and adjust seasonings and horseradish.

TOPPING
1/2 tablespoon unsalted butter
1/4 cup panko or dried bread crumbs or cracker crumbs
1/2 tablespoon horseradish (or more to taste)

Melt the butter in a microwave in a small bowl. Stir in the panko and horseradish.

ASSEMBLE & FINISH
Preheat oven to 450F. Gently toss the cooked cauliflower, broccoli and cheese sauce. Transfer to a lightly greased oven-proof dish. Sprinkle topping on top. Bake for 10 - 15 minutes until bubbling.

ALANNA's TIPS & KITCHEN NOTES
You could steam the vegetables too but I wanted the added tenderness/saltiness from cooking in salted water.
You could use all cauliflower but if so, will miss the color contrast so I'd suggest stirring in a couple of tablespoons of chopped green onion to the cheese sauce.
Keep tasting the cheese sauce and the crumbs, adding more horseradish to taste. The horseradish is what makes this dish special, make sure there's enough. Unfortunately, the heat of horseradish varies a lot, it'll need to be done by taste.
To make-ahead, cook the vegetables and cheese sauce ahead of time, then combine shortly before going into the oven. You will need to bake longer, 30 - 45 minutes.

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted and "Alanna-sized" from Gourmet, January 2006

NUTRITION INFORMATION Per Serving: 120 Calories 5g Tot Fat 3g Sat Fat 15mg Cholesterol 160mg Sodium 13g Carb 4g Fiber 5g Sugar 7g Protein. WEIGHT WATCHERS POINTS: WW Old Points 2 & WW PointsPlus 3 CALORIE COUNTERS 100-calorie serving, use 7 servings 50-calorie serving, use 14 servings.


Individual Broccoli and Cauliflower Cheddar Gratins - Recipes

These mini quiches are loaded with veggies and packed with protein, making them a perfect way to start your day. Serve hot out of the oven or store in the refrigerator/freezer for an on-the-go breakfast or snack!

I am so excited to finally be a member of Recipe Redux, a monthly recipe challenge that focuses on delicious foods gone healthy. This month’s theme is Break Out of Breakfast Boredom, which is perfect for my first month because I love breakfast! There are just so many possibilities when it comes to breakfast foods. Sweet, savory…anything goes!

As a dietitian, my number one tip for choosing a solid breakfast is to make it something with staying power. That most likely means it has protein, but also fiber and a little fat too. If you can get some extra veggies in there too, even better! This recipe for mini broccoli-cheddar quiches meets all those requirements, plus they’re tasty, portable and totally kid-friendly. I opted for a broccoli cheddar filling because A) it’s my favorite quiche flavor combo and B) I have lots of delicious cheddar cheese in my refrigerator courtesy of my friends at Cabot. But if you aren’t feeling the broccoli and cheddar pairing, don’t fret! This recipe is easily customizable for your favorite quiche fillings.

Mini quiches or egg “muffins” aren’t exactly new in the foodie world, so I figured the addition of a cauliflower crust could reinvigorate the concept. I mean cauliflower crusts are everywhere, right? I’ve been intrigued by them for awhile now, but had yet to my hand at making one..until now. While I’ve seen plenty of cauliflower crust pizza recipes floating around, I heard it was pretty tough to get the crust just right. Challenge accepted!

I’m patting myself on the back today, because my cauliflower crusts came out beautifully and the quiches are both filling and delicious. Ready to make these cute little fiber and protein-rich babies yourself? Here’s the recipe:


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