Feb 042009
 

This is an incredibly easy and fast side dish. I used more cheese than the original recipe called for, and next time I would mix the cheese in with the vegetables. I would also season the breadcrumbs to add a little more flavor. But overall, I’ll keep this recipe mostly for it’s convenience.

1 (16 oz.) bag broccoli and cauliflower
1/3 c. dry breadcrumbs
3 oz. finely shredded extra-sharp cheddar cheese
1 T butter or margarine, melted
1 T Dijon mustard

Combine breadcrumbs and cheddar cheese; stir breadcrumb mixture well, and set aside. Steam the broccoli and cauliflower, covered, 4 minutes or until vegetables are crisp-tender. Drain vegetables, and place in a 1 1/2-quart casserole coated with vegetable cooking spray. Combine the butter or margarine and mustard in a small bowl; drizzle over broccoli and cauliflower, and toss well. Sprinkle vegetables with the breadcrumb mixture, and bake at 425° for 8 minutes or until thoroughly heated.

-Adapted from Cooking Light

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 Posted by at 1:00 pm

  2 Responses to “Broccoli Cauliflower Gratin”

  1. Yum, I bet the dijon mustard gives it a nice kick!

  2. Comfort food! I’m going to serve this dish with the mini meat loaves and a side of what I like to call the “new classic mommy mashers” – half califlower, half potatoes. I’m eating so healthfully in the New Year!

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