If you're like me, I get bored with eating plain old vegetables. So it is nice to have a few recipes like this one to change things up. Cheesy vegetable yumminess...It's an added bonus that Au Gratin Broccoli and Cauliflower looks beautiful, too.
Au Gratin Broccoli and Cauliflower
Submitted by Mindy ~ The Sisters Cafe
16 oz fresh broccoli and cauliflower florets
1/2 cup reduced-fat mayonnaise
1/2 cup shredded Sharp Cheddar cheese
1/2 cup shredded Parmesan cheese
3 green onions, sliced
1 clove garlic, minced
1 T Dijon mustard
1/8 tsp ground red cayenne pepper
1 T Italian-seasoned breadcrumbs
1/4 tsp paprika
Preheat oven to 350 degrees. Stir together mayonnaise, cheddar cheese, parmesan cheese, green onions, garlic, mustard and red pepper; set aside. Cover and steam florets 6-8 minutes until crisp tender. Drain well. Arrange florets in baking dish. Spoon cheese mixture over florets. Sprinkle with breadcrumbs and paprika. Bake 20-25 minutes or until golden brown.
Do you have any experience with substituting Mayo in a recipe like this? My son has an egg allergy and can not have Mayo!
ReplyDeleteThis looks great Mindy!! I am excited to try it out on my family!
ReplyDeleteThat does look awesome! yOu always have the good veggie recipes!!
ReplyDeleteEmmyJMommy, I have never substituted the mayo. But ironically, my husband and I were discussing whether sour cream or cream of chicken/mushroom soup could work. You'd probably have to change the whole recipe. But if you find something great, let me know. I would be interested to try it, too.
ReplyDeleteYUM! This looked so good that I made it tonight with meatloaf and roasted new potatoes. It was a hit with everyone (even my anti veggie husband).
ReplyDeleteThank you!!
Your gratin looks fabulous! I agree that veggies need some sprucing up from time to time, and what a great way to do it! Looks delicious.
ReplyDeleteI just found your sight and I'm always excited to find new recipes.
ReplyDeleteMy husband made this and we liked it. Our kids didn't only because they like there cauliflower and broccoli raw and with ranch dressing.
We will have to try this one this weekend it looks like a winner.
ReplyDeleteIs it 16oz each broccoli and cauliflower or 8oz each? Thanks
ReplyDeletecurlyboom@yahoo.com
Hi Crystal, Sorry it took so long to get back to you. It is 16oz total of a combination of broccoli and cauliflower. I did 8oz of each. Hope that helps!
ReplyDeleteI have done something similar in the past with broccoli and cauliflower... first time my kids actually devoured a vegetable dish. Cheese is always a kid pleaser!
ReplyDeleteGoing to have to try out your recipe this weekend.
Josie.
You could leave out the mayo - here is my similiar receipe (also delicious):
ReplyDeleteINGREDIENTS
• 1 large head cauliflower (& or broccoli), cut into pieces
• 1/2 cup seasoned bread crumbs
• 4 tablespoons grated Parmesan cheese
• 1/4 cup margarine/butter, melted
• 1 garlic clove, chopped
• 1/8 teaspoon salt
• 1 pinch red pepper flakes
• 1 pinch dried oregano
DIRECTIONS
1. Clean cauliflower (& or broccoli), and trim off leaves and any brown spots. Place the cut cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
2. Preheat the oven to 375 degrees F. In a bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and sprinkle on the breadcrumb mixture.
3. Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
Tried it. Loved it! Thanks for another keeper:). I think my family would starve were it not for your fabulous recipes:).
ReplyDelete