Cauliflower, Romanesco & Broccoli Gratin
From EatingWell: November/December 2013
This cauliflower-and-broccoli gratin is healthier than traditional gratins thanks to a sauce made with low-fat milk and just enough full-flavored cheese to keep it rich without extra saturated fat and calories. For a healthier cheese-crust topping, opt for cheese crackers made without partially hydrogenated oils.
- 14 cups bite-size florets from 2-3 heads broccoli, cauliflower and/or romanesco
- 2 cups low-fat milk
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3/4 cup shredded extra-sharp white Cheddar cheese
- 3/4 cup shredded Gruyère cheese
- 1/4 cup snipped fresh chives
- 3/4 cup crushed cheese-flavored crackers
- 2 teaspoons extra-virgin olive oil
- Bring a large pot of water to a boil. Add florets and cook, stirring frequently, for 1 minute. Drain in a colander and immediately rinse with cold water until cool. Drain well. Spread on a baking sheet or kitchen towel and pat with a clean towel to soak up any excess water.
- Preheat oven to 375°F. Coat a 9-by-13-inch (or similar-size shallow ovenproof dish) with cooking spray.
- Combine milk, mustard, garlic powder and salt in the large pot; bring to a simmer over medium-high heat. Combine cornstarch and water in a small bowl; whisk into the simmering milk. Bring the mixture to a boil over high heat, whisking. Reduce heat to maintain a simmer and cook, whisking, for 2 minutes. Add Cheddar, Gruyère and chives; whisk until smooth. Remove from heat.
- Add the florets to the pot and gently stir to coat with the cheese sauce. Transfer to the prepared baking dish. Combine crackers and oil in a small bowl and sprinkle over the vegetables.
- Bake until the cheese sauce is bubbling and the florets are starting to brown on top, 25 to 30 minutes. Serve warm.
Tips & Notes
- Make Ahead Tip: Prepare through Step 1, cover and refrigerate florets for up to 1 day. Proceed with Steps 2-5 about 1 hour before serving.
Per serving: 221 calories; 12 g fat (5 g sat, 5 g mono); 20 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 9 g protein; 3 g fiber; 427 mg sodium; 311 mg potassium.
Nutrition Bonus: Vitamin C (88% daily value), Folate (27% dv), Calcium (23% dv), Vitamin A (19% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1 vegetable, 1/2 high fat meat
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- Ease of Preparation
- Type of Dish
- Side dish, vegetable
- Total Time
- 1 hour or less
- 8 or more
- Main Ingredient
- Vegetarian, other
- November/December 2013