CAULIFLOWER AU GRATIN

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Cauliflower Au Gratin combines roasted cauliflower and broccoli in a creamy cheddar cheese sauce sprinkled with a super easy crumb topping. This delectable casserole comes together quickly, easily and contains no canned soup. You can make this yummy casserole with all cauliflower or all broccoli if you desire.

I chose yesterday that I had my brief fill of summer plans like pasta servings of mixed greens and organic product servings of mixed greens so I chose to cook a nonseasonal formula. You recollect those isn’t that right? The ones that can be cooked and adored whenever of the year! This Cauliflower Au Gratin is awesome whether it is hot and tacky outside or whether there are twelve creeps of snow on the ground. Cauliflower Au Gratin joins cooked cauliflower and Broccoli in a great rich cheddar sauce. It is gently sprinkled with a very simple morsel fixing and prepared to brilliant flawlessness.

Most importantly you will cook your cauliflower and broccoli in the stove until it is softly seared. Spot the vegetables in a meal dish showered with nonstick splash for simpler cleanup.Meanwhile cook the onion and garlic in a little margarine. Speed in the flour and cook two or three minutes whisking continually. Gradually add the milk and the low sodium chicken stock shifting back and forth between the two and whisking continually. Diminish the warmth and race in cheddar until smooth and velvety. Add nutmeg and season with salt and pepper to taste. Pour the cheddar combination over the broiled cauliflower and broccoli.Using a food processor or a fixed pack squash the ritz saltines with the oregano and onion powder. At that point shower in the spread and shake to cover. At last sprinkle the combination over the broccoli and cauliflower and heat.

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Wash them both as a full head under cool running water. This permits you to grasp a the enormous stem end and shake practically the entirety of the water out. At that point utilizing a cutting board basically take a sharp blade and cut the florets off the primary stem. They cut effectively and at times even appear to tumble off such a lot of tension on the blade isn’t required. Cut the bigger florets into equal parts or quarters to make them scaled down.

Roasted cauliflower and broccoli are combined in an easy to make rich creamy cheese sauce and topped with a buttery Ritz cracker crumb topping.

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INGREDIENTS

  • 1 small head broccoli, cut into florets
  • 1 small head cauliflower, cut into florets
  • 4 tablespoons unsalted butter
  • 1 small onion chopped
  • 2 large cloves of garlic minced
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 3/4 cup low sodium chicken broth
  • 2 1/4 cups shredded white cheddar
  • Pinch of nutmeg
  • Salt & pepper to taste.

CRUMB TOPPING

  • 20 Ritz crackers
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 3 tablespoons melted butter.

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Spray large baking dish with nonstick baking spray. Add broccoli and cauliflower and bake 15 or until very lightly browned.
  2. In large skillet over medium heat melt butter. Add onion and cook for 5 minutes. Add garlic and cook for an additional 30 seconds. Whisk in flour and cook for 90 seconds whisking constantly. Slowly whisk in milk and chicken broth alternating between the two. Turn heat to low and add cheddar whisking frequently until cheese is melted and mixture is smooth and creamy. Whisk in nutmeg and salt & pepper to taste. Pour over roasted broccoli and cauliflower.
  3. In food processor crush crackers. Add oregano, onion powder and melted butter. Pulse a couple of times. Sprinkle over cheese sauce.
  4. Bake for 25-30 minutes or until light golden brown.
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NOTES

  • This recipe can be made with all cauliflower or all broccoli or any combination of the two.
  • After washing and cutting your cauliflower and broccoli florets dry them well because you want them to roast not steam.
  • Spray your casserole dish with nonstick cooking spray for easier cleanup.
  • Preheat the oven and load the casserole onto the middle rack of the oven.
  • Use good quality cheddar cheese.  It really does make a difference.
  • If Ritz crackers are not your thing substitute fresh ground croutons or bread crumbs.
  • For added flavor reserve a little bit of cheddar and sprinkle it on top of the crushed crackers.
  • Other great cheeses for this dish are Gouda, Gruyere and Monterey Jack. Feel free to mix them up and have fun. Cooking is all about fun and relaxation.
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