Ingredients and Weight:
- 1 large head of cauliflower, cut into florets (about 1 pound)
- 1 large head of broccoli, cut into florets (about 1 pound)
- 1 onion, thinly sliced (about 1/2 pound)
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet over medium heat, melt butter and sauté onion and garlic until softened, about 5 minutes.
- Add flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk until the sauce is smooth and thickened.
- Season with salt, pepper, and nutmeg.
- In a large bowl, combine cauliflower, broccoli, and sauce. Pour the mixture into a 9x13 inch baking dish.
- Sprinkle with Parmesan cheese and parsley.
- Bake for 40-45 minutes, or until the vegetables are tender and the gratin is bubbly.
Nutritional Information:
- Calories: 250
- Fat: 15g
- Protein: 10g
- Carbohydrates: 25g
- Fiber: 5g
Dish Characteristics:
- Creamy and flavorful
- Tender and buttery vegetables
- Golden-brown and cheesy crust
User Comments:
- "This gratin is absolutely delicious! The cauliflower and broccoli are perfectly tender, and the sauce is rich and cheesy."
- "I love how easy it is to make this dish. It's a perfect weeknight meal."
- "This gratin is a great way to get your veggies in. It's so creamy and flavorful that even picky eaters will enjoy it."
Special Precautions and Tips:
- To make the dish gluten-free, use gluten-free flour.
- If you don't have fresh parsley, you can use dried parsley instead.
- To make the gratin ahead of time, prepare the dish as directed and bake for 30 minutes. Let cool completely, then cover and refrigerate for up to 3 days. When ready to serve, reheat at 375 degrees F (190 degrees C) for 15-20 minutes, or until heated through.
