Broccoli and Cauliflower Au Gratin

Gratin with broccoli, romanesco, and cauliflower seasoned with béchamel parmesan sauce. An excellent healthy low carb broccoli & cauliflower recipe can be served as a side dish, or as diet one plate dish for dinner. Gratin is usually a variety of vegetables baked in the oven with cheese or béchamel sauce until golden brown.


GRATIN BROCCOLI & CAULIFLOWER RECIPE

Ingredients (6-8 servings)

  • 1 small Broccoli (~ 600g)
  • 1 small Cauliflower (~ 600g)
  • 1 small Romanesco Cabbage (~ 600g)
  • 500 ml Milk
  • 100 g of Breadcrumbs
  • 2 tbsp Flour
  • 30 g Butter
  • 4 tbsp Grated Parmesan
  • 1 Pinch of Ground Nutmeg
  • Salt

INSTRUCTIONS

Melt the butter over medium heat. Add 2 tablespoons of flour, stir. Cook until golden brown, continually stirring (2 minutes).
Slowly add warm milk, stirring continuously to get a smooth sauce — Cook for 5-6 min stirring all the time.
Add salt and one pinch of ground nutmeg. Add 2 tbsp. of parmesan, stir

Cut the broccoli, cauliflower and romanesco cabbage into florets.
Boil the water in a large saucepan, add salt. Add cauliflower, cook for 2 minutes.
Add romanesco cabbage, cook 2 minutes.
Add broccoli, cook for 5 minutes.
Throw cabbages into a colander.

Put a baking form without bottom (diameter of 18-22 cm) on the peace of a baking paper in a baking pan.
Put breadcrumbs on the bottom of the form, lightly press it in. Put some béchamel on top.
Put the cabbages on breadcrumbs, alternating between different colors. Pour hot béchamel.

Bake the gratin for 20 minutes at 180C. Put a couple of small pieces of butter on top. Sprinkle with 2 tbsp of parmesan cheese. Bake another 5 minutes at 240C.

Remove from oven, leave to cool a couple of minutes. Put on a plate. Pass the knife along the edge of the form. Carefully remove the form.

Broccoli and Cauliflower Au Gratin
    Gratin with broccoli, romanesco, and cauliflower seasoned with béchamel parmesan sauce.

    Broccoli and Cauliflower Au Gratin

    Servings: 6-8

Ingredients

  • 1 small Broccoli (~ 600g)
  • 1 small Cauliflower (~ 600g)
  • 1 small Romanesco Cabbage (~ 600g)
  • 500 ml Milk
  • 100 g of Breadcrumbs
  • 2 tbsp Flour
  • 30 g Butter
  • 4 tbsp Grated Parmesan
  • 1 Pinch of Ground Nutmeg
  • Salt

Instructions

  1. Melt the butter over medium heat. Add 2 tablespoons of flour, stir. Cook until golden brown, continually stirring (2 minutes). Slowly add warm milk, stirring continuously to get a smooth sauce — Cook for 5-6 min stirring all the time. Add salt and one pinch of ground nutmeg. Add 2 tbsp. of parmesan, stir
  2. Cut the broccoli, cauliflower and romanesco cabbage into florets. Boil the water in a large saucepan, add salt. Add cauliflower, cook for 2 minutes. Add romanesco cabbage, cook 2 minutes. Add broccoli, cook for 5 minutes. Throw cabbages into a colander.
  3. Put a baking form without bottom (diameter of 18-22 cm) on the peace of a baking paper in a baking pan. Put breadcrumbs on the bottom of the form, lightly press it in. Put some béchamel on top. Put the cabbages on breadcrumbs, alternating between different colors. Pour hot béchamel. Bake the gratin for 20 minutes at 180C. Put a couple of small pieces of butter on top. Sprinkle with 2 tbsp of parmesan cheese. Bake another 5 minutes at 240C.
    cauliflower au gratin, broccoli au gratin