Roasted Broccoli and Cauliflower Gratin

Then, I tried my hand at a much loftier project and glued this wreath together (my doorway will forever have silver glitter on it):

But at the end of the day, it was Rhett’s gratin that made me smile most.  Something about not having to cook and a tasty bowl of cheese and roasted vegetables showing up at your doorstep was just what I needed, especially since Baton Rouge has been surprisingly chilly as of late.

Since the surprise gratin visit, I’ve made this dish several times. It’s just that good.  The cream sauce is uniquely healthy using whole wheat flour and almond meal to add body and flavor.  Although I imagine most people serve gratins as a side dish, I think the unique combination of buttery greens and creamy sauce makes for a wonderful vegetarian entrée.  Pair the gratin with a leafy salad or just eat it as its own meal.  This Roasted Broccoli and Cauliflower Gratin is perfect when you have little time to cook and just a few ingredients for a piping bowl of vegetables and creamy sauce.

Roasted Broccoli and Cauliflower Gratin

Yield: 5-6 servings

Calories: 289.1 (see here for full nutritional information)

Prep Time: 10 to 15 minutes

Cook Time: 45 minutes

This recipe is adapted from the blog Running to the Kitchen (here).  I’ve made this recipe several times and, liking it so much, decided to double it because I just wanted more gratin.  Here, I’ve used regular milk instead of almond and added a sweeter, homemade version of almond meal.

Ingredients:

—Roasted Vegetables—

 *1 head broccoli, washed and cut into bite-size florets

 *1 head cauliflower, washed and cut into bite-size florets

 *3 tablespoons olive oil

 *1 head garlic

 *Salt and pepper, to taste

—Gratin Sauce—

 *2 tablespoons butter

 *1 cup milk (skim milk works fine)

 *2 tablespoons whole wheat flour

 *1 cup Parmesan, freshly grated

 *Salt and pepper, to taste

 *1 teaspoon thyme

 *3 tablespoons almond meal (combine 1/2 cup sliced almonds & 1 tablespoon confectioner’s sugar    and grind finely in a coffee grinder or spice mill; use 3 tablespoons of this mixture)

1.) Preheat oven to 400F.  Line two baking sheets with aluminum foil and spray with nonstick cooking spray.

2.) Wash broccoli and cauliflower, removing woody ends.  Cut heads into bite-size florets and spread evenly across two baking sheets.  Drizzle with olive oil and salt and pepper to taste.

3.) Cut off the top of the garlic head (about 1/2 inch down) and drizzle with olive oil and salt and pepper.  Wrap garlic in aluminum foil and add to one of the baking sheets.  Roast garlic and florets for 15-20 minutes (or until tender).

4.) Remove from oven and transfer broccoli and cauliflower to a casserole dish.

5.) Add butter to a non-stick skillet and press garlic out of paper skin and into the skillet.  Melt butter over low heat and mash garlic with a wooden spoon.  Roast for 1 minute and whisk in flour.  Roast for 30 seconds and whisk in milk.  Continue whisking until thick and bubbly.

6.) Remove mixture from heat and stir in Parmesan until melted.  Season with more salt and pepper to taste and thyme.  Pour mixture evenly over broccoli and cauliflower and sprinkle with almond meal.

7.) Return to oven and bake for 20 minutes.  Remove from oven, cool for several minutes, and serve.  Makes 5-6 servings.

–Helana Brigman

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