gratin de brocolis : Cauliflower-Broccoli Gratin

gratin de brocolis : Cauliflower-Broccoli Gratin

gratin de brocolis : Cauliflower-Broccoli Gratin

Cauliflower-Broccoli Gratin

Broccoli and cauliflower are available year round though their peak season is during the winter. Though broccoli is a more popular addition to dishes than cauliflower, the latter bakes up nicely as a hot deep-dish meal. Creamed in soups, cauliflower is wins hands down in the comfort-yet-delicious fair.

In my following recipe, I have combined both of these crucifer vegetables for more flavor and color. Making a bechamel sauce is as easy as melt, stir and simmer. It is also a very versatile. In France, this is the first sauce young cooks learn to prepare.

Bechamel sauce is smooth, creamy, consoling. Gently melt a slab of butter; stir in a tablespoon of flour; pour in milk and stir until thickened. Soul nourishing in ten minutes.

As for versatility, bechamel sauce can be poured over just about any steamed vegetable, potatoes, pastas or eggs. Any kind of milk will do, soy, non-fat, goat milk... making it healthy and low-fat. Set it under the broiler for 10 minutes for added flair.

This gratin followed by a cheese platter, salad and a light dessert would be a typical French dinner. Most age groups will eat this dish, especially if topped with family favorite garnishes like cheese or bacon. Mash it up for the under one crowd; it goes down smooth.

Cauliflower - Broccoli Gratin

This recipe doesn't need cheese to make it succulent but if you are trying it out on young palates, they will be more receptive to it if topped with cheese. but then who doesn't like a bit of melted cheese?
Serve with a mixed greens salad and fresh baked dinner rolls for a full meal.

Preparation and cooking Time: 25 minutes
Broiling Time: 10 minutes
Servings: 4

1 small head cauliflower
1 head broccoli
2 cups béchamel sauce (see above recipe)
salt to taste
optional: ½ cup grated Swiss, Colby or White Cheddar cheese
optional: ½ cup diced ham or shredded, cooked chicken
Coarsely chop cauliflower and broccoli.
Place cauliflower in steamer and steam 10 minutes. Add broccoli and continue steaming another 5 minutes.
Meanwhile, prepare béchamel sauce.
Preheat broiler.
Transfer cauliflower mixture to 9"-13" baking dish. (Mix in meat if using any.)
Pour sauce over cauliflower mixture. (Top with cheese if using.) Salt to taste.
Broil 5-10 minutes watching carefully until top browns.
Note: Depending on your broiler, you may need to turn the dish once or twice for even browning on top.

"Anne Dessens is the founder of AnneDessens.com - your one-link to everything 'self-improvement': diet, recipes, running & walking, deep breathing, success, journaling, energy and universal laws.