Sides
Broccoli and Cauliflower Gratin
Broccoli and Cauliflower Gratin
8
To make this recipe your own, substitute your favorite cheeses for the Cheddar.
Nutritional information per serving:Calories 190 (49% from fat)
carb. 13g
pro. 12g
fat 11g sat. fat 6g
chol. 30mg
sod. 280mg
calc. 284mg
fiber 2g
carb. 13g
pro. 12g
fat 11g sat. fat 6g
chol. 30mg
sod. 280mg
calc. 284mg
fiber 2g
Ingredients
- nonstick cooking spray
- 2½pounds broccoli and cauliflower florets (a mix of the two, amounts needn't be equal)
- 1garlic clove, finely chopped
- ½medium onion, finely chopped
- 1teaspoon extra virgin olive oil
- ½teaspoon sea or kosher salt, divided
- ¾teaspoon freshly ground black pepper, divided
- 2cups shredded Cheddar, divided
- ¾cup panko breadcrumbs, divided
- ¼cup grated Parmesan
Preparation
- 1. Lightly coat a 9-inch square baking pan with nonstick cooking spray.
- 2. In a large stockpot, bring salted water to a boil. Add broccoli and cauliflower and cook 2 to 3 minutes, until bright and just tender. Immediately put vegetables into a large bowl of ice water. Drain and reserve in a large mixing bowl.
- 3. Preheat the toaster oven to 400°F on the Bake setting with the rack in
position A. - 4. Line the baking pan with aluminum foil. Toss the garlic and onion with the olive oil and a pinch each of the salt and pepper. Put on the prepared pan in the preheated oven and roast for 8 to 10 minutes.
- 5. Add the roasted garlic and onion to the bowl with the blanched vegetables. Add the remaining salt and pepper, half of the Cheddar and half of the breadcrumbs. Toss to fully combine.
- 6. Transfer mixture to the prepared pan and then top with the remaining cheeses and breadcrumbs.
- 7. Bake for 20 minutes, or vegetables are tender and cheeses are browned. Serve immediately.
