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Recipe Detail Page
Cauliflower and Broccoli Cheddar Gratin
Autumn 2004
Here are sensible cauliflower and broccoli in cheese sauce - but spiked with Dijon mustard, sharp old cheddar and grated horseradish. The crisp, crusty topping tastes as good as it looks.
Serves 6 to 8
½ head cauliflower
1 bunch broccoli
1 large carrot
2 cups (500 mL) fresh breadcrumbs
½ cup (125 mL) grated extra-old or old cheddar cheese
2 tbsp (25 mL) chopped fresh basil or parsley
1 tbsp (15 mL) horseradish, squeezed dry
¼ tsp (1 mL) each of salt and pepper
2 tbsp (25 mL) butter, melted
Cheddar Sauce
2 tbsp (25 mL) butter
1 small onion, finely chopped
3 tbsp (45 mL) flour
2½ cups (625 mL) whole milk
2 tsp (10 mL) Dijon mustard
½ tsp (2 mL) salt
1½ cups (375 mL) grated extra-old or old cheddar cheese
1. Butter a 7 x 11-inch (2-L) baking dish or coat with baking spray. Cut enough cauliflower and broccoli into bite-size pieces to nearly fill the dish. Peel and thinly slice carrot. Bring a large pot of water to a boil. Add vegetables; cook 2 minutes or until cooked but still very crisp. Drain in colander; cool under cold running water. Drain again; turn into dish. Combine breadcrumbs, cheese, basil or parsley, horseradish, salt and pepper in a small bowl. Stir in butter; set aside. (For fresh bread crumbs, whirl cubes of day-old bread, including crusts, in a food processor or blender until fine crumbs form; measure. Vegetables and crumbs can be covered separately and refrigerated for up to a day.)
2. To make sauce, melt butter in a medium saucepan over medium heat. Add chopped onion; sauté 3 to 5 minutes or until softened. Stir in flour and cook for 1 minute, stirring constantly. Gradually mix in milk and mustard while stirring constantly. Stir frequently 10 minutes or until mixture thickens and just boils. Remove from heat; stir in salt and cheese; evenly pour overtop of vegetables.
3. Arrange rack above oven centre; preheat oven to 400ºF (200º).
4. Scatter crumb mixture evenly over vegetables in cheese sauce. Bake 20 to 25 minutes or until bubbly around the edges and topping is crisp and brown. (Gratin holds well, remaining hot for an hour or more after emerging from the oven.)
Serves 6 to 8
