Our co-op has been having some great deals on broccoli and cauliflower lately, so I, of course, can’t pass up a great deal and have been ordering lots of it. The kids and I have been getting a bit bored of just roasting it (not Grant, who could eat roasted broccoli for every meal from now until forever). I had clipped this recipe several weeks ago, so I thought I would try it with the excess of cauliflower that we had in the fridge. But we were having some friends over, one of whom doesn’t eat grains so I had to adjust the recipe a bit. I subbed out almond flour for the all-purpose flour and swapped caramelized onions for the breadcrumbs. Feel free to use regular flour or a gluten-free flour if want a thicker sauce, but I think the caramelized onions were so much better than the breadcrumbs would have been so I would stick with those.
When I went to get the cauliflower, I realized that the broccoli needed to be used too so I decided to throw that in there too. This would be a great veggie dish for the holidays because it makes a ton, and it can be made a few days ahead of time and then plopped in the oven just before you’re ready to eat. I’ll have to come back and try the Ina version, but we all thought this grain-free variety was delicious.
broccoli cauliflower gratin
- 1 large head of cauliflower or 2 smaller ones, cut into large florets
- 1 heads of broccoli (I used an even amount of broccoli and cauliflower until I had about 3 pounds of total veggies)
- 8 tbsp (1 stick) unsalted butter, divided
- 1 onion, sliced
- 3 tbsp almond meal/flour
- 1 cups warm milk
- 1/2 cup grated white cheddar, divided
- 1/2 cup grated Parmesan
- Salt and pepper
- Preheat the oven to 375 degrees F if cooking right away. Otherwise, proceed with recipe and store assembled dish covered in fridge for 2-3 days.
- Steam the broccoli and cauliflower until just barely tender. The broccoli and cauliflower should still be firm, and you want the broccoli to be a bright green.
- While the veggies are steaming, melt 4 tbsp of the butter in a medium saucepan over low heat. Add the sliced onions and cook until caramelized - at least 20 minutes.
- In a separate saucepan over medium heat, add 2 tbsp of butter and the almond meal/flour (I just threw about a 1/4 cup of almonds in the food processor and processed them until they were a somewhat flour consistency). Stir constantly for 2-3 minutes. The almond flour will begin to brown a bit.
- Pour the warm milk into the butter-flour mixture and stir until it comes to a boil. Bring to a boil and whisk constantly. It won't thicken up like it would with regular flour, but it will thicken up a bit.
- Take it off the heat, and add the Parmesan and half of the white cheddar. Stir to combine.
- In a glass baking dish, pour about a third of the cheese sauce in the bottom. Put the steamed broccoli and cauliflower on top, and then spread the remaining sauce on top of the veggies.
- Once the onions are carmelized, spread them evenly on top of the veggies and then cover everything with the remaining white cheddar. Sprinkle with salt and pepper.
- Bake for about 30 minutes, or until the top begins to brown.