BROCCOLI-AND-CAULIFLOWER GRATIN
1 pound fresh broccoli florets *
1 pound fresh cauliflower florets *
Salt and pepper, to taste
1 1/2 cups mayonnaise
4 ounces cheddar cheese, 1 cup
3 ounces parmesan cheese, about 1/2 cup
4 green onions, chopped
2 tablespoons Dijon mustard
1/4 teaspoon cayenne
3 tablespoons parmesan cheese, 1 ounce

Steam the vegetables until crisp-tender, 6-8 minutes; drain well and season with salt and pepper. Put the vegetables in a greased shallow baking pan, 9x13". In a medium bowl, mix the mayonnaise and the next 5 ingredients. Spoon this mixture over the vegetables and spread as evenly as possible. Sprinkle the 3 tablespoons of parmesan cheese over the top. Bake at 350 20-25 minutes until the topping is golden brown and bubbly.

Makes 10-12 servings
Do not freeze

* Or one 16-ounce bag each frozen broccoli and cauliflower florets.

Per 1/10 Recipe: 357 Calories; 33g Fat; 10g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/12 Recipe: 297 Calories; 28g Fat; 8g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

This recipe was given to me by my sister. It makes enough to serve for a holiday crowd, but the recipe could be easily cut in half and baked in an 8x8" pan. I made half a batch using 8 ounces each frozen broccoli and cauliflower. I microwaved the vegetables until just barely cooked, maybe 4 minutes on HIGH. I liked this quite well. The Dijon mustard gives the topping a bit of zip. Be sure to let the topping get nicely browned for the best flavor.


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