cauliflower

Cauliflower-Broccoli Gratin

Cauliflower-Broccoli Gratin

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Cauliflower-Broccoli Gratin
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Instructions
  1. Position racks in upper and lower third of oven; preheat to 425 degrees F.
  2. Toss broccoli and cauliflower in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast the vegetables, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat.
  4. When the vegetables are done, remove from the oven. Preheat the broiler.
  5. Transfer half the vegetables to a 2-quart, broiler-safe baking dish. Spread half the sauce over the vegetables. Add the remaining vegetables and top with the remaining sauce.
  6. Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
  7. Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler. Let stand for 10 minutes before serving.
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Gnocchi With Roasted Cauliflower

Gnocchi With Roasted Cauliflower

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Gnocchi With Roasted Cauliflower
Course Main Dish
Cuisine Italian
Prep Time 10 min
Cook Time 25 min
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 min
Cook Time 25 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400º F. On a rimmed baking sheet, toss the cauliflower, sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast, tossing once, until the cauliflower is golden brown and tender, 25 to 30 minutes.
  3. Fifteen minutes before the cauliflower is finished, cook the gnocchi according to the package directions.
  4. Divide the gnocchi among bowls. Top with the cauliflower and Parmesan.
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