Cauliflower Broccoli au Gratin

I make this recipe as-is when I am cooking for adults, but for kids, I leave the wine out and add more milk or cream, and my daughter loves it. It’s a family favorite all around, and a great way to get children eating green vegetables.

Step: 1

Bring a pot filled with lightly salted water to a boil. Add cauliflower and broccoli and boil until vegetables are tender but firm to the bite, 10 to 15 minutes. Drain well and transfer to a large bowl.

Step: 2

Preheat the oven to 425 degrees F (220 degrees C). Grease a baking dish.

Step: 3

Meanwhile, melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste and cook and stir, 1 to 2 minutes. Pour in hot milk and continue cooking, whisking constantly, until you have a thick sauce with no lumps, about 5 minutes.

Step: 4

Stir in wine and bring to a boil. Mix in Parmesan cheese and eggs. Season cheese sauce with salt, pepper, and nutmeg.

Step: 5

Remove from heat and mix sauce into the bowl with drained cauliflower and broccoli. Pour mixture into the prepared baking dish and smooth out.

Step: 6

Bake in the preheated oven until gratin is nicely browned on top, 20 to 25 minutes.

Per Serving: 434 calories; protein 22g; carbohydrates 31g; fat 22.7g; cholesterol 149.2mg; sodium 646.2mg.

One of most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do more often .