Zesty Broccoli and Cauliflower Au Gratin
Elevate your vegetable side dishes with this irresistible Zesty Broccoli and Cauliflower Au Gratin! Packed with tender broccoli and cauliflower florets, this recipe takes a creamy, cheesy twist with a rich sauce made from sharp cheddar, Parmesan, and a touch of Dijon mustard for a subtle tang. The golden, crispy panko breadcrumb topping adds an indulgent crunch, while hints of garlic powder and paprika bring depth and warmth to every bite. Perfectly baked to bubbly perfection, this comforting dish is an elegant choice for holiday gatherings or weeknight dinners alike. Quick to prepare and easy to love, this au gratin ensures your veggies are as memorable as the main course.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1.5 cups Shredded sharp cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a baking dish with butter or cooking spray.
Bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets, and blanch them for 3-4 minutes until they are tender but still crisp. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually add the milk to the roux, whisking continuously to avoid lumps. Cook the mixture for 3-5 minutes, or until it begins to thicken.
Reduce the heat to low and stir in the shredded sharp cheddar cheese and Parmesan cheese until melted and smooth.
Add the Dijon mustard, garlic powder, paprika, salt, and black pepper to the cheese sauce. Mix well.
Place the blanched broccoli and cauliflower into the prepared baking dish. Pour the cheese sauce evenly over the vegetables, ensuring they are well-coated.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from oven and let the dish cool for a few minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 4955 mg | 215% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 32.5 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2468 mg | 190% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1662 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
