Best 7 Terris Broccoli And Cauliflower Au Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the creamy goodness of Terri's Broccoli and Cauliflower Au Gratin, a delightful casserole that combines the flavors of broccoli, cauliflower, and a rich cheese sauce. This classic dish is perfect for a comforting meal or as a side for your favorite protein. With its cheesy, bubbly top and tender-crisp vegetables, this dish is sure to be a hit at your next gathering.

For those with dietary restrictions, Terri also offers variations of this recipe to accommodate gluten-free and low-carb preferences. The gluten-free version uses gluten-free bread crumbs, while the low-carb version replaces the bread crumbs with almond flour. Both variations maintain the same creamy, cheesy flavor of the original recipe.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI AND CAULIFLOWER GRATIN



Broccoli and Cauliflower Gratin image

Get kids to eat their veggies with this broccoli and cauliflower gratin. Learn how to make this classic Thanksgiving side dish that everyone loves.

Categories     American     Thanksgiving     side dish

Time 1h10m

Yield 8-10 servings

Number Of Ingredients 8

4 tbsp. (1/2 stick) unsalted butter, plus more for pan
1 medium head cauliflower (about 2 pounds), cored and sliced 1/4-inch thick
1 large head broccoli (about 1 1/2 pounds), trimmed and sliced 1/4-inch thick
6 tbsp. all-purpose flour
3 c. whole milk
1/4 tsp. freshly grated nutmeg
8 oz. Gruyère, grated (about 2 cups)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.
  • Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and stir in nutmeg and 1 1/4 cups cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 cup cheese.
  • Cover loosely with aluminum foil and bake for 15 minutes. Remove foil; bake until vegetables are tender and the top is golden brown, 20 to 25 minutes. Let stand 10 minutes before serving.

BROCCOLI AND CAULIFLOWER GRATIN



Broccoli and Cauliflower Gratin image

This broccoli and cauliflower au gratin is cheesy vegetable perfection. It's easy enough for a weeknight, but delicious enough for the holidays and it's always gobbled up.

Provided by Karly Campbell

Categories     Side Dish

Time 45m

Number Of Ingredients 16

1 tablespoon butter
1 pound broccoli florets
1 pound cauliflower florets
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
2 cloves garlic (minced)
3 tablespoons flour
1 teaspoon salt
1 teaspoon ground pepper
1 1/2 cups whole milk
6 ounces havarti (grated)
1/3 cup Panko bread crumbs
2 tablespoons melted butter
1 tablespoon chopped parsley

Steps:

  • Preheat oven to 350 degrees. Butter the bottom and sides of a 9x13 baking dish with one tablespoon of butter.
  • Add the broccoli and cauliflower to the buttered dish and drizzle with the oil. Season with salt and pepper.
  • Bake for 20 minutes, stirring once halfway through.
  • Start the cheese sauce when the vegetables have 8 minutes left to bake.
  • To make the cheese sauce, melt the butter in a medium sauce pan.
  • Add the garlic to the melted butter and cook, stirring constantly, for 1 minute.
  • Whisk in the flour, salt, and pepper. Cook for 1 minute.
  • Slowly add the milk to the flour mixture, whisking constantly. Cook, whisking constantly, for 4-5 minutes or until mixture reaches the consistency of a thin gravy.
  • Remove from the heat and whisk in the cheese until the sauce is smooth and creamy.
  • Remove the vegetables from the oven and stir. Pour the cheese sauce evenly over the vegetables.
  • Combine the Panko and melted butter and sprinkle over the dish.
  • Return to the oven for 10 minutes.
  • Place the pan under the broiler and broil until the bread crumbs are browned, about 2 minutes, if desired.
  • Remove from the oven, sprinkle with parsley, and serve.

Nutrition Facts : Calories 204 kcal, Carbohydrate 13 g, Protein 10 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 716 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

BROCCOLI AND CAULIFLOWER GRATIN



Broccoli and Cauliflower Gratin image

Provided by Nancy Fuller

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 stick (4 tablespoons) unsalted butter, plus extra at room temperature for greasing the baking dish
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1/4 cup all-purpose flour
2 cups half-and-half
2 cups shredded sharp white Cheddar, divided
Salt and freshly ground black pepper
1/2 cup dry breadcrumbs

Steps:

  • Preheat the oven to 450 degrees F. Grease a large baking dish with butter and add the broccoli and cauliflower. Roast until slightly browned, about 15 minutes.
  • In a medium saucepan, melt the butter, whisk in the flour and let it cook over medium heat for 3 minutes. Turn the heat off, whisk in the half-and-half, then turn the heat up to high and keep whisking to avoid the flour from clumping. Add the Cheddar, salt and pepper and whisk until the cheese is melted.
  • Remove the broccoli and cauliflower from the oven and pour the Cheddar mixture over the top. Sprinkle evenly with the breadcrumbs and bake until golden brown, 25 to 30 minutes.

TERI'S BROCCOLI CAKES



Teri's Broccoli Cakes image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 12 to 15 broccoli cakes

Number Of Ingredients 9

Nonstick cooking spray, for the baking sheet
1 cup grated broccoli florets (see Cook's Note)
1 cup grated cauliflower florets
2 eggs, beaten
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon chopped capers, optional
Kosher salt
Freshly cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
  • In a large bowl, combine the broccoli, cauliflower, eggs, breadcrumbs, Parmesan cheese, capers if using and a healthy pinch of salt and pepper. Mix everything together with your hands until everything sticks together. Using your hands, make patties out of the mixture, about 2 inches across, and place onto the prepared baking sheet.
  • Bake the cakes for 15 minutes, then flip and let cook for another 15 minutes.

BROCCOLI AND CAULIFLOWER GRATIN



Broccoli and Cauliflower Gratin image

This is a great way to dress up broccoli and cauliflower with cheese. You can even make your vegetables the night before and then finish in the oven the next day. Tastes great the first day and as leftovers too!

Provided by foodfanatic

Categories     Side Dish     Vegetables     Cauliflower

Time 1h22m

Yield 8

Number Of Ingredients 13

2 teaspoons butter
2 heads cauliflower
2 heads broccoli
½ cup butter
½ cup all-purpose flour
4 cups milk
1 tablespoon mustard powder
1 tablespoon Worcestershire sauce
½ teaspoon ground black pepper
2 cups grated Cheddar cheese
1 cup Italian seasoned bread crumbs
¼ cup extra-virgin olive oil
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 teaspoons butter.
  • Core and cut cauliflower into large florets. Cut broccoli into large florets; peel and quarter broccoli stalks.
  • Bring a large stockpot of water to a boil; add cauliflower and boil until tender but still firm, 8 to 10 minutes. Transfer cauliflower to strainer using a slotted spoon; run under cold water to stop cooking. Add broccoli stalks to stockpot and boil 3 minutes; add broccoli florets to stockpot and boil until stalks and florets are tender but still firm, about 5 minutes more. Transfer broccoli to strainer and run under cold water to stop cooking. Dry cauliflower and broccoli with paper towels and place in prepared baking dish.
  • Melt 1/2 cup butter in saucepan over medium heat. Whisk in flour to form a thick paste. Continue whisking constantly until flour begins to brown, about 4 minutes. Add milk and bring to a boil, whisking constantly, until sauce thickens, 2 to 4 minutes more. Remove sauce from heat; whisk in mustard, Worcestershire sauce, and pepper. Whisk in Cheddar cheese until melted and fully incorporated. Pour cheese sauce over cauliflower and broccoli. Rap baking dish on counter a few times to remove air bubbles.
  • Mix bread crumbs and olive oil together in a small bowl. Top vegetable and sauce mixture with bread crumb mixture. Sprinkle paprika over bread crumb mixture.
  • Bake in preheated oven until bubbly and golden brown, about 30 minutes.

Nutrition Facts : Calories 527 calories, Carbohydrate 35.5 g, Cholesterol 79.2 mg, Fat 35 g, Fiber 6.4 g, Protein 20.9 g, SaturatedFat 17.8 g, Sodium 657.1 mg, Sugar 11.4 g

BROCCOLI AND CAULIFLOWER GRATIN



Broccoli and Cauliflower Gratin image

This is a yummy side dish. I could not figure out how to make it say one head of broccoli and one head of cauliflower, but that's what you need.

Provided by Carol in Cabo

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups broccoli florets
2 cups cauliflower florets
1 1/2 cups mayonnaise
1 cup cheddar cheese, grated
1/2 cup parmesan cheese
4 green onions, sliced
2 tablespoons Dijon mustard
1/4 teaspoon ground red pepper
3 tablespoons breadcrumbs
oregano

Steps:

  • Steam broccoli and cauliflower until crisp-tender. Drain.
  • Put in greased 9x9 oven proof baking dish.
  • Mix up next five ingredients and pour over veggies.
  • Sprinkle with bread crumbs and crumble oregano over.
  • Bake at 350 degrees for 20 minutes or until brown.

Nutrition Facts : Calories 587, Fat 43.6, SaturatedFat 12.7, Cholesterol 63.6, Sodium 1184.3, Carbohydrate 35.7, Fiber 2.2, Sugar 8, Protein 16.8

CAULIFLOWER AND BROCCOLI AU GRATIN



Cauliflower and Broccoli au Gratin image

Provided by Craig Claiborne

Categories     side dish

Time 45m

Yield 12 servings

Number Of Ingredients 12

1 large or 2 small heads broccoli, about 1 1/2 pounds
1 small head cauliflower, leaves removed, about 1 1/2 pounds
4 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
1/2 cup heavy cream
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
Salt to taste if desired
Freshly ground pepper to taste
1 egg yolk
2 cups grated white cheese such as Vermont Cheddar, Gruyere or Swiss

Steps:

  • Preheat oven to 400 degrees.
  • Cut or pull florettes from broccoli stem or stems. Each should be about 2 inches or slightly less in height. There should be about 6 cups.
  • Cut cauliflower into equal-size florettes. There should be about 6 cups.
  • Bring enough water to the boil to cover broccoli when added. Cook until tender but still resilient to the bite, about three minutes. Remove broccoli with slotted spoon and set aside in strainer.
  • Add cauliflower to the boiling water and cook 7 minutes until tender but resilient to the bite. Remove cauliflower but reserve one-half cup of the cooking liquid.
  • Melt butter in saucepan and add flour, stirring with wire whisk. When blended add milk, cream and reserved cooking liquid, stirring rapidly with the whisk. When thickened and smooth add nutmeg, cayenne, salt and pepper.
  • Remove from heat and beat in egg yolk and 1/2 cup cheese.
  • Select baking dish large enough to hold broccoli and cauliflower pieces compactly in one layer (a dish 15 by 10 1/2 by 2 1/2 inches is ideal). Arrange broccoli and cauliflower pieces alternately for color.
  • Spoon cheese sauce over all. Sprinkle with remaining cheese. Place on middle shelf of oven and bake 20 minutes or until golden brown on top.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 355 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose the right vegetables: Use fresh, firm broccoli and cauliflower florets for the best results.
  • Cook the vegetables until they are tender-crisp: This will help them retain their texture and flavor in the gratin.
  • Use a good quality cheese: A sharp cheddar or Gruyère cheese will give the gratin a rich, flavorful sauce.
  • Don't overcook the gratin: The cheese sauce should be melted and bubbly, but the vegetables should still have a bit of a bite to them.
  • Serve the gratin immediately: This dish is best enjoyed hot out of the oven.

Conclusion:

Terri's Broccoli and Cauliflower Au Gratin is a delicious and easy-to-make side dish that is perfect for any occasion. With its creamy cheese sauce, tender-crisp vegetables, and crispy breadcrumb topping, this gratin is sure to be a hit with everyone at your table. So next time you're looking for a side dish that is both delicious and impressive, give Terri's Broccoli and Cauliflower Au Gratin a try!

Related Topics