I love broccoli and cauliflower and this rich cruciferous gratin is the perfect side dish for the holidays. You can prepare the toppings and blanch the veggies an hour or two in advance. Don’t prepare the sauce or bake the gratin until just before serving!
Broccoli Cauliflower Gratin
Total Time: 30 min
Bread Crumb Topping
4 slices white bread, torn
2 tablespoon unsalted butter, softened
1/4 teaspoon salt
pinch ground black pepper
1/2 large head cauliflower (about 3/4 lb)
1/2 large head broccoli (about 3/4 lb)
2 tablespoon unsalted butter
1 medium shallot, minced (1/4 cup)
2 clove garlic, minced
1 tablespoon all-purpose flour
1 1/2 cups heavy cream
pinch ground nutmeg
1 teaspoon thyme
1/2 cup grated Parmesan cheese (4 oz), save 2 tablespoons
salt and pepper to taste
For the topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about 10 1-second pulses.
For the filling: Preheat oven to 450F. Bring a large pot of generously salted water to boil. Add cauliflower and broccoli and cook until tender crisp, about 2-3 minutes. Drain in a colander and run under cold running tap water. Let drain in colander.
Heat butter in a large skillet over medium heat and cook shallot until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in cayenne, nutmeg, salt, pepper, thyme and parmesan (minus 2 tablespoons). Off heat, gently stir in vegetables. Transfer into a gratin dish and sprinkle with 2 tablespoons cheese and bread crumbs. Bake until golden brown and sauce is bubbling around edges, 10-12 minutes. Serve immediately.