Broccoli Cauliflower Au Gratin Recipes

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BROCCOLI GRATIN

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 to 6 side-dish servings

Number Of Ingredients 9



Broccoli Gratin image

Steps:

  • Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
  • Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
  • Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
  • Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

1/4 cup unsalted butter, plus more for the baking dish
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 teaspoons kosher salt, plus more as needed
Pinch freshly grated nutmeg
Freshly ground black pepper
2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
1 cup grated sharp Cheddar (about 4 ounces)
1/2 cup fresh bread crumbs

BROCCOLI AND CAULIFLOWER GRATIN

This is a great way to dress up broccoli and cauliflower with cheese. You can even make your vegetables the night before and then finish in the oven the next day. Tastes great the first day and as leftovers too!

Provided by foodfanatic

Categories     Side Dish     Vegetables     Cauliflower

Time 1h22m

Yield 8

Number Of Ingredients 13



Broccoli and Cauliflower Gratin image

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.

Nutrition Facts : Calories 527 calories, Carbohydrate 35.5 g, Cholesterol 79.2 mg, Fat 35 g, Fiber 6.4 g, Protein 20.9 g, SaturatedFat 17.8 g, Sodium 657.1 mg, Sugar 11.4 g

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

BROCCOLI AND CAULIFLOWER GRATIN

Provided by Nancy Fuller

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8



Broccoli and Cauliflower Gratin image

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.

1/2 stick (4 tablespoons) unsalted butter, plus extra at room temperature for greasing the baking dish
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1/4 cup all-purpose flour
2 cups half-and-half
2 cups shredded sharp white Cheddar, divided
Salt and freshly ground black pepper
1/2 cup dry breadcrumbs

CAULIFLOWER GRATIN

Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10



Cauliflower Gratin image

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
  • Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
  • Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

CAULIFLOWER AND BROCCOLI AU GRATIN

Provided by Craig Claiborne

Categories     side dish

Time 45m

Yield 12 servings

Number Of Ingredients 12



Cauliflower and Broccoli au Gratin image

Steps:

  • Preheat oven to 400 degrees.
  • Cut or pull florettes from broccoli stem or stems. Each should be about 2 inches or slightly less in height. There should be about 6 cups.
  • Cut cauliflower into equal-size florettes. There should be about 6 cups.
  • Bring enough water to the boil to cover broccoli when added. Cook until tender but still resilient to the bite, about three minutes. Remove broccoli with slotted spoon and set aside in strainer.
  • Add cauliflower to the boiling water and cook 7 minutes until tender but resilient to the bite. Remove cauliflower but reserve one-half cup of the cooking liquid.
  • Melt butter in saucepan and add flour, stirring with wire whisk. When blended add milk, cream and reserved cooking liquid, stirring rapidly with the whisk. When thickened and smooth add nutmeg, cayenne, salt and pepper.
  • Remove from heat and beat in egg yolk and 1/2 cup cheese.
  • Select baking dish large enough to hold broccoli and cauliflower pieces compactly in one layer (a dish 15 by 10 1/2 by 2 1/2 inches is ideal). Arrange broccoli and cauliflower pieces alternately for color.
  • Spoon cheese sauce over all. Sprinkle with remaining cheese. Place on middle shelf of oven and bake 20 minutes or until golden brown on top.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 355 milligrams, Sugar 4 grams, TransFat 0 grams

1 large or 2 small heads broccoli, about 1 1/2 pounds
1 small head cauliflower, leaves removed, about 1 1/2 pounds
4 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
1/2 cup heavy cream
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
Salt to taste if desired
Freshly ground pepper to taste
1 egg yolk
2 cups grated white cheese such as Vermont Cheddar, Gruyere or Swiss

EASY BROCCOLI AND CAULIFLOWER AU GRATIN

Share our crowd-pleasing Easy Broccoli and Cauliflower au Gratin. Cheese fans will love the yummy sauce of our Easy Broccoli and Cauliflower au Gratin.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 10 servings, about 3/4 cup each

Number Of Ingredients 9



Easy Broccoli and Cauliflower au Gratin image

Steps:

  • Combine 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 cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with cheddar; microwave 2 min. or until melted.
  • Mix cracker crumbs and Parmesan; sprinkle over vegetables.

Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

5 cups large broccoli florets
4 cups large cauliflower florets
1/2 cup water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
10 round buttery crackers, crushed
3 Tbsp. KRAFT Grated Parmesan Cheese

CAULIFLOWER AU GRATIN

Count on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I'll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! -Jacki Ricci, Ely, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11



Cauliflower au Gratin image

Steps:

  • Preheat broiler. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and garlic; saute for 2 minutes. Add cauliflower, and cook just until crisp-tender. Combine cream and flour; stir into skillet, and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. , Pour into a 2-qt. baking dish. Sprinkle with cheese. Broil until lightly browned, 2-4 minutes. Sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 351 calories, Fat 32g fat (20g saturated fat), Cholesterol 100mg cholesterol, Sodium 362mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

6 tablespoons butter, cubed
4 ounces cooked ham, chopped
1 to 2 garlic cloves, minced
1 head cauliflower, broken into florets
1-1/2 cups heavy whipping cream
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1-1/2 cups shredded Swiss cheese
2 to 3 tablespoons minced fresh parsley

EASY CAULIFLOWER & BROCCOLI AU GRATIN

Make and share this Easy Cauliflower & Broccoli Au Gratin recipe from Food.com.

Provided by Redsie

Categories     Cauliflower

Time 23m

Yield 10 serving(s)

Number Of Ingredients 9



Easy Cauliflower & Broccoli Au Gratin image

Steps:

  • Place cauliflower and broccoli in 2-qt. microwaveable dish. Add water; cover. Microwave on HIGH 8 to 10 minute or until vegetables are tender; drain. Set aside.
  • Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 minute or until cream cheese is melted and mixture is well blended when stirred. Add sour cream; mix well. Pour over vegetables; sprinkle with Cheddar cheese.
  • Microwave 2 minute or until cheese is melted.
  • Mix cracker crumbs and Parmesan cheese. Sprinkle over vegetables.

1 lb large cauliflower floret
1 lb large broccoli floret
1/2 cup water
4 ounces light cream cheese, cubed
1/4 cup low-fat milk
1/2 cup low-fat sour cream
1 1/2 cups shredded cheddar cheese
10 Ritz crackers, crushed
3 tablespoons grated parmesan cheese

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