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    You are in: Home / Thanksgiving / Cauliflower and Broccoli Cheddar Gratin Recipe
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    Cauliflower and Broccoli Cheddar Gratin

    Cauliflower and Broccoli Cheddar Gratin. Photo by eatrealfood

    1/1 Photo of Cauliflower and Broccoli Cheddar Gratin

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Irmgard's Note:

    This is a new recipe that I recently tried out for Thanksgiving. It piqued another cook's interest so I said if it was good, I would post it. It is very good and tastes better reheated the next day!

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    Ingredients:

    Servings:

    Units: US | Metric

    Cheese Sauce

    Directions:

    1. 1
      Butter a 9" x 13" baking dish.
    2. 2
      Cut enough cauliflower and broccoli into bite-size pieces to nearly fill the dish.
    3. 3
      Peel and thinly slice the carrot.
    4. 4
      Bring a large pot of water to a boil.
    5. 5
      Add the vegetables; cook 2 minutes or until cooked but still very crisp.
    6. 6
      Drain in a colander; cool under cold running water.
    7. 7
      Drain again; turn into baking dish.
    8. 8
      Combine the bread crumbs, cheese, basil, horseradish, salt and pepper in a small bowl.
    9. 9
      Stir in the butter; set aside.
    10. 10
      To make the sauce, melt butter in a medium saucepan over medium heat.
    11. 11
      Add the chopped onion; saute 3 to 5 minutes or until softened.
    12. 12
      Stir in the flour and cook for 1 minute, stirring constantly.
    13. 13
      Gradually mix in the milk and mustard while stirring constantly.
    14. 14
      Cook for 10 minutes, stirring frequently, until the mixture thickens and just boils.
    15. 15
      Remove from heat; stir in the salt and cheese; pour evenly over the vegetables.
    16. 16
      Arrange the rack over the oven centre; preheat the oven to 400 degrees F.
    17. 17
      Scatter the crumb mixture evenly over the vegetables in cheese sauce.
    18. 18
      Bake 20 to 25 minutes or until bubbly around the edges and the topping is crisp and brown.

    Ratings & Reviews:

    • on February 03, 2007

      45

      We really enjoyed this recipe - we had it at Christmas and at another large family event. I made the sauce the day ahead and I also steamed the vegetables, cooled them under cold water and refrigerated everything overnight. It was simple to throw everything together the next day and saved time and cleanup! The fresh basil and horseradish are really nice touches in the topping. Thanks Irmgard.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2006

      35

      good recipe, I used zucchini instead of cauliflower. The only thing I would change would be use half the amount of bread crumbs.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2005

      55

      Thanks for a great recipe Irmgard. I was able to prepare this the day before my big Christmas dinner and just added the crumbs before I put it in the oven on Christmas Day.It was enjoyed by all. I will be making this again. A great way to prepare broccoli and cauliflower.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Cauliflower and Broccoli Cheddar Gratin

    Serving Size: 1 (276 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 374.7
     
    Calories from Fat 177
    47%
    Total Fat 19.7 g
    30%
    Saturated Fat 11.7 g
    58%
    Cholesterol 55.6 mg
    18%
    Sodium 731.6 mg
    30%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 4.6 g
    18%
    Sugars 4.9 g
    19%
    Protein 16.6 g
    33%

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