WEEKDAYS 1e|12c|p

Spicy Broccoli and Cauliflower Gratin

Clinton Kelly
Servings: 10
30 to 60 min

Coat your vegetables with an ultra creamy cheese mixture consisting of Gruyere, Cheddar, and Parmesan.

  • Ingredients
  • step-by-step directions
Spicy Broccoli and Cauliflower Gratin
  • Olive Oil
  • 1 medium Yellow Onion (diced)
  • 1 tablespoon Chili Powder
  • Salt
  • 1/2 Cup Unsalted Butter (divided; plus more as needed)
  • 4 tablespoons All-Purpose Flour
  • 1 cup Milk
  • 1 cup Heavy Cream
  • 1/2 pound Gruyere Cheese (shredded)
  • 1/2 pound Cheddar Cheese (shredded)
  • 1/4 cup freshly grated Parmesan Cheese
  • freshly cracked Black Pepper
  • 1 head Broccoli (chopped)
  • 1 head Cauliflower (chopped)
  • 1 1/2 cups Breadcrumbs (1/2-1 inch cubes)
  • Salt
  • freshly cracked Black Pepper
  • Red Chili Flake
  • Preheat oven to 400F. In a medium sauté pan, heat a few tablespoons of olive oil over medium. Sauté the onions until translucent, about 3 minutes. Season with salt and chili powder. Remove from heat and set aside.
  • Melt 4 tablespoons of butter with flour in a sauce pot over medium heat. Stir together to form a dry paste and cook for 2 minutes. Slowly whisk in the milk and cream. Cook over medium heat for 5 minutes or until slightly thickened. Remove the sauce from the heat, and stir in the cheeses until melted. Add the cooked onions and adjust seasoning to taste.
  • Toss the broccoli and cauliflower in an oval baking dish, making sure vegetables are mixed evenly. Pour the cheese sauce evenly over the vegetables.
  • In a large bowl toss together the breadcrumbs and a splash of olive oil until bread is evenly coated. Season with chili flakes, salt and pepper.
  • Top the vegetable mix with the breadcrumbs and bake for 30 to 35 minutes or until topping is rich golden in color. Remove from oven and allow to cool for 5 to 10 minutes before serving.
rate this recipe

Latest Recipes