Broccoli and Cauliflower Au Gratin

Total Time:
1 hr 25 min
30 min
55 min

6 to 8 servings

  • 1 stick plus 2 teaspoons unsalted butter
  • 3 pounds cauliflower, trimmed and cut into large florets
  • 1 1/2 pounds broccoli, trimmed and cut into large florets
  • 2 teaspoons salt, plus more as needed
  • 1/2 cup all-purpose flour
  • 6 cups whole milk
  • 1/4 teaspoon cayenne
  • 8 ounces grated cheddar cheese, about 3 cups
  • 1 cup fine dry bread crumbs
  • 2 teaspoons Essence, recipe follows
  • 1/4 cup extra-virgin olive oil
  • Preheat the oven to 375 degrees F. Grease a 3-quart casserole dish with 2 teaspoons of butter and set aside.

  • Bring a pot of salted water to a boil. Add the cauliflower and cook until tender but still firm, 8 to 10 minutes. Transfer with a slotted spoon to a colander, rinse under cold running water, and drain well.

  • Return the water to a boil, add the broccoli and cook until tender but still firm, about 5 minutes. Drain in a colander, refresh under cold running water, and drain again.

  • Place the cauliflower in the prepared pan and top with the broccoli.

  • In a medium heavy saucepan, melt the remaining stick of butter over medium heat. Stir in the flour, whisking constantly over medium heat until thickened into a blond roux, about 4 minutes. Add the remaining 2 teaspoons salt and the cayenne, stir, and gradually add the cold milk, whisking constantly until the mixture thickens, about 4 minutes. Bring to a simmer and add the cheese, whisking constantly until the cheese is melted. Remove from the heat.

  • Pour the cheese sauce over the vegetables, gently rapping the casserole dish on the counter top to dispel air bubbles.

  • In a bowl, mix together the bread crumbs, oil, and Essence and evenly distribute over the top of the vegetables. Bake until golden brown, about 30 minutes. Serve hot.

Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried leaf oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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