From Winter 2011 Cooking Club magazine.

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Name: Cauliflower and Broccoli Gratin
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 5 cups Cauliflower florets (about 2 lbs); 5 cups Broccoli Florets (about 1 3/4 lbs); 2 cups Whole milk; 1/4 cup Butter plus 1 T, divided; 1/3 cup All purpose flour; 2 teaspoons Dry mustard; 3/4 teaspoon Salt; 1/4 teaspoon Black pepper; dash Cayenne pepper; 1/2 cup Panko; 2 cups Gruyere shredded, divided

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INGREDIENTS

5 cups Cauliflower ; florets (about 2 lbs)
5 cups Broccoli Florets ; (about 1 3/4 lbs)
2 cups Whole milk
1/4 cup Butter ; plus 1 T, divided
1/3 cup All purpose flour
2 teaspoons Dry mustard
3/4 teaspoon Salt
1/4 teaspoon Black pepper
dash Cayenne pepper
1/2 cup Panko
2 cups Gruyere ; shredded, divided

Servings

INSTRUCTIONS

1. Heat oven to 425 degrees F. Spray 13x9inch glass or ceramic baking dish with cooking spray.

2. Cook cauliflower in large pot of boiling salted water 3 minutes or until almost tender. With slotted spoon, place in large bowl of ice water to stop cooking. Add broccoli to boiling water; cook 2 minutes or until almost tender. Place in ice water. Drain cauliflower and broccoli well; pat dry. Place in baking dish.

3. Microwave milk in 4-cup glass measuring cup 2 to 3 minutes or until steaming hot but not boiling. Melt 1/4 cup of the butter in large saucepan over medium heat; whisk in flour until smooth. Cook 30 seconds, whisking constantly. Remove from heat; gradually whisk in hot milk.

4. Return saucepan to medium-high heat; bring to a boil, whisking constantly. Reduce heat to low; simmer 5 minutes or until thick, whisking occasionally. Remove from heat; whisk in mustard, salt, black pepper and cayenne pepper.

5. Microwave remaining 1 tablespoon butter in small microwave-safe bowl until melted; stir in panko. Sprinkle cauliflower and broccoli with 1 cup of the cheese; top with sauce. Sprinkle with remaining 1 cup cheese; top with panko mixture.

6. Bake, uncovered, 30 to 40 minutes or until golden brown and bubbly.

NOTES

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Cauliflower and Broccoli Gratin

5 cups Cauliflower florets (about 2 lbs)
5 cups Broccoli Florets (about 1 3/4 lbs)
2 cups Whole milk
1/4 cup Butter plus 1 T, divided
1/3 cup All purpose flour
2 teaspoons Dry mustard
3/4 teaspoon Salt
1/4 teaspoon Black pepper
 dash Cayenne pepper
1/2 cup Panko
2 cups Gruyere shredded, divided

1.  Heat oven to 425 degrees F.  Spray 13x9inch glass or ceramic baking dish with cooking spray.

2. Cook cauliflower in large pot of boiling salted water 3 minutes or until almost tender.  With slotted spoon, place in large bowl of ice water to stop cooking.  Add broccoli to boiling water; cook 2 minutes or until almost tender.  Place in ice water.  Drain cauliflower and broccoli well; pat dry.  Place in baking dish.

3. Microwave milk in 4-cup glass measuring cup 2 to 3 minutes or until steaming hot but not boiling.  Melt 1/4 cup of the butter in large saucepan over medium heat; whisk in flour until smooth.  Cook 30 seconds, whisking constantly.  Remove from heat; gradually whisk in hot milk.

4. Return saucepan to medium-high heat; bring to a boil, whisking constantly.  Reduce heat to low; simmer 5 minutes or until thick, whisking occasionally.  Remove from heat; whisk in mustard, salt, black pepper and cayenne pepper.

5. Microwave remaining 1 tablespoon butter in small microwave-safe bowl until melted; stir in panko.  Sprinkle cauliflower and broccoli with 1 cup of the cheese; top with sauce.  Sprinkle with remaining 1 cup cheese; top with panko mixture.

6. Bake, uncovered, 30 to 40 minutes or until golden brown and bubbly.

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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 8 Servings

Calories: 297
Calories from Fat: 153 (52%)

Amt Per Serving		% DV

	Total Fat 17g	23 %
	Saturated Fat 9.5g	48 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1.2g
Cholesterol 48mg		15 %
Sodium 284mg		10 %
Potassium 481.6mg		13 %
Total Carbohydrate 23.2g		7 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 18.8g
Protein 14.8g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 297

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