Best Broccoli Cauliflower Gratin Recipes

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

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.

CHEESY CAULIFLOWER AND BROCCOLI GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring salted water to a boil in a saucepan. Cook cauliflower until easily pierced with a fork, about 5 minutes. Transfer cauliflower to a baking dish with slotted spoon. Cook broccoli until easily pierced with a fork, about 2 minutes. Transfer broccoli to baking dish with slotted spoon.
• Melt butter in a saucepan over medium heat. Add flour and whisk until beginning to brown, about 2 minutes. Whisk in milk and bring to a boil. Simmer, whisking constantly, until sauce is smooth and thickened, about 2 minutes more. Remove from heat; gradually whisk in 4 ounces Cheddar cheese. Stir in parsley, garlic, mustard, red pepper flakes, and nutmeg. Season with salt and pepper.
• Pour sauce over cauliflower and broccoli; toss to coat. Combine tortilla chips and remaining Cheddar cheese in a small bowl; sprinkle over cauliflower and broccoli.
• Bake in preheated oven for 10 minutes. Increase heat to broil; bake until bubbly and brown, about 5 minutes more.

EASY CAULIFLOWER & BROCCOLI AU GRATIN

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.

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.

BROCCOLI AND CAULIFLOWER GRATIN

Steps:

• Heat oven to 350°F. Spray 2-quart gratin dish or casserole with cooking spray.
• In 2-quart saucepan, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place broccoli and cauliflower in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered 6 to 8 minutes or until crisp-tender. Drain well. Place vegetables in gratin dish.
• In medium bowl, stir together mayonnaise, cheeses, onions, mustard and red pepper. Spoon over vegetables. Sprinkle with bread crumbs.
• Bake uncovered 20 to 25 minutes or until topping is golden. Garnish with parsley.

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 AND BROCCOLI AU GRATIN

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.

CAULIFLOWER BROCCOLI AU GRATIN

Steps:

• Bring a pot filled with lightly salted water to a boil. Add cauliflower and broccoli and boil until vegetables are tender but firm to the bite, 10 to 15 minutes. Drain well and transfer to a large bowl.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Meanwhile, melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste and cook and stir, 1 to 2 minutes. Pour in hot milk and continue cooking, whisking constantly, until you have a thick sauce with no lumps, about 5 minutes.
• Stir in wine and bring to a boil. Mix in Parmesan cheese and eggs. Season cheese sauce with salt, pepper, and nutmeg.
• Remove from heat and mix sauce into the bowl with drained cauliflower and broccoli. Pour mixture into the prepared baking dish and smooth out.
• Bake in the preheated oven until gratin is nicely browned on top, 20 to 25 minutes.

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.

ZESTY BROCCOLI AND CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 425°F.
• Combine breadcrumbs with cheese, stir mixture well, and set aside.
• Arrange broccoli and cauliflower in a steamer basket over boiling water.
• Cover and steam until tender-crisp (4 minutes).
• Coat a 1 1/2 qt casserole dish with cooking spray.
• Drain veggies and place in casserole dish.
• In a small bowl, mix margarine, mustard, and pepper; drizzle mixture over veggies.
• Toss to coat, and sprinkle breadcrumb mixture on top.
• Bake until heated through (8 minutes).

EASY CAULIFLOWER-BROCCOLI-AU-GRATIN

Steps:

• 1. Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 minutes or until vegetables are tender; drain.
• 2. Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl for 1 minute or until cream cheese is melted and mixture is well blended when stirred.
• 3. Stir in sour cream; pour over vegetables. Sprinkle with cheddar, microwave for 2 minutes or until melted.
• 4. Mix cracker (or Triscuit) crumbs and Parmesan; sprinkle over vegetables. Serve.

TERRI'S BROCCOLI AND CAULIFLOWER AU GRATIN

Steps:

• Put broccoli and cauliflower into a casserole dish.
• Mix together soup, mayo and shredded cheese. Pour over top of veg mixture.
• Mix together bread crumbs, Parmesan cheese and melted butter.
• Pour over veg.
• Bake at 350°F.
• 45 minutes.

BROCCOLI-CAULIFLOWER GRATIN (SCD)

Steps:

• Arrange broccoli and cauliflower in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes or until crisp-tender. Drain well.
• Arrange broccoli and cauliflower in a lightly greased 2-quart baking dish.
• Stir together mayonnaise, cheddar, parmesan, green onions, Dijon and cayenne pepper. Spoon over broccoli and cauliflower.
• Sprinkle with SCD breadcrumbs.
• Bake at 350 F (175 C) for 20 to 25 minutes or until golden.
• Makes 8 servings.

HERBED BROCCOLI & CAULIFLOWER AU GRATIN

Steps:

• Place 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 Neufchatel and milk in 2-cup microwaveable measuring cup 1 min. or until Neufchatel is melted and mixture is well blended when stirred. Stir in sour cream, parsley and Italian seasoning; pour over vegetables. Sprinkle with cheddar; microwave 2 min. or until melted.
• Mix cracker crumbs and Parmesan; sprinkle over vegetables.

EASY BROCCOLI AND CAULIFLOWER AU GRATIN

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.

BROCCOLI AND CAULIFLOWER AU GRATIN

Steps:

• Preheat the oven to 375?F. † Fill a large pot three-quarters full with water and add 1 teaspoon of the salt. Bring to a boil over high heat. Add the cauliflower and cook until just tender, 8 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a colander. Rinse under cold running water until cool. Drain well. † Add the broccoli to the boiling water. Cook until just tender, about 5 minutes. Drain the broccoli in a colander. Rinse under cold running water to cool. Drain well. † Butter a 15 x 10-inch baking dish (or 2 smaller dishes) with 2 teaspoons of the butter. Arrange the cauliflower evenly in the dish, then arrange the broccoli on top. † Melt the remaining 8 tablespoons butter in a heavy medium saucepan over medium heat. Whisk in the flour and cook, whisking, until the roux is a blond color, about 3 minutes. Add the remaining 2 teaspoons salt and the cayenne. Gradually whisk in the milk and whisk constantly until the mixture boils and thickens, about 4 minutes. Whisk in the cheese until it melts. † Pour the cheese sauce over the cauliflower and broccoli, and gently rap the dish on the countertop to remove any air bubbles. † Combine the bread crumbs, Essence, and olive oil in a small bowl, mixing well. Spoon the mixture evenly over the top of the vegetables. † Bake until golden brown, about 30 minutes. Serve hot. † Yield: 6 to 8 servings

BROCCOLI AND CAULIFLOWER GRATIN

Steps:

• Steam broccoli and cauliflower for 6-8 minutes.
• Drain well.
• Arrange florets in a lightly greased baking dish.
• Stir together mayonnaise, cheddar cheese, Parmesan cheese, green onions, mustard, and cayenne pepper.
• Spoon over florets.
• Sprinkle with breadcrumbs.
• Bake at 350 degrees for 20-25 minutes or until golden brown.

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 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.