Broccoli and Cauliflower Au Gratin

Recipe courtesy "Prime Time Emeril", by Emeril Lagasse, William Morrow Publishers, 2001

Show: Emeril LiveEpisode: America's Dairy Farmers

Rated: 4 stars out of 5Rate itRead users' reviews (32)

RECIPE
COMMENTS & REVIEWS(32)

Cook Time:
55 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 55 min
Total:: 1 hr 25 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Broccoli and Cauliflower Au Gratin
gwen surprise, AZ 11-25-2009
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very flavorful!
Rated: 5 stars out of 5

i made this last Thanksgiving for our family potluck and it was delicious!I have been volunteered to make it again this year.... Roux is a little tricky to master if you havn't done it before, but it is pretty simple to make once youve done it. Very flavorful recipe, i love Emeril!Read more
recipe Broccoli and Cauliflower Au Gratin
N Scottsdale, AZ 04-26-2009
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Friends Devoured It!
Rated: 5 stars out of 5

Like another reviewer, I made this b/c I had a head of cauliflower and a big bunch of broccoli in the fridge that needed... preparing. I cut the recipe in half. But since I used pre-shredded cheese (which I think I dryer than freshly shredded), I didn't cut the cheese amount in half. So I pout approx 3/4 in the roux and sprinkled the rest on top. I also added a smidge more milk and a dash of nutmeg to roux. My 5 friends and I practically ate the entire dish! A couple guests went back for seconds and thirds! Wow! Instead of blanching the broccoli and cauliflower separately, I put them both in a large glass bowl with water and cooked on high for 10 minutes. Couldn't tell the difference! I may make this again for Mother's Day! Read more
recipe Broccoli and Cauliflower Au Gratin
patience oak harbor, WA 03-11-2009
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Best Ever..seriously!
Rated: 5 stars out of 5

I made this recipe after having tons of cauliflower & broccoli left over from a veggie tray I had made for a party. I cut... the recipe in half. IT WAS GREAT! I have read the other reviews and agree with most that it is fab but cannot begin to understand those who said it tasted awful?...Sorry, but you must have burnt your sauce or something! I had no idea what to expect but my famiily of 3 could not stop eating it & we still had another 2 serving left over! I have made a broccoli casserole in the past with velveeta that was a recipe of my mother-in-laws, but I was not that much of a fan, but THIS is what I will be making from now on. I may try to "lighten" up the recipe a bit next time though by using a bit less butter, 2 or 1% milk and skipping on the olive oil for the topping all together.Read more
recipe Broccoli and Cauliflower Au Gratin
Theresa West Union, IA 01-13-2009
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A Highly Versatile Veggie Au Gratin That Kids Will Love Too
Rated: 5 stars out of 5

Over the past 15 years of watching Emeril, wanting to be able to cook fabulously despite distractions, like Emeril. This was... my first attempt at an "intermediate" recipe. I didn't "gradually add" the milk, I just poured it all in and it was close to scorching before simmering, so I pulled it off the heat, added the cheese and poured it over the vegetables. It still turned out with a very silky texture and the spices were awesome. My daughter (my toughest critic) ate the whole serving, and before eating anything else! I didn't feel like the recipe was too much work and thought the re-use of the vegetable water simplified my life and was a "green" approach, and will make my plants doubly happy. What made me so happy was the forgiving/adjustable nature of the recipe. I get really frustrated when I mess up a recipe and have to throw away food/money, and with the other variations and substitutes that can be used, this recipe will get used more than others to go with poultry, beef, pork, fish or sometimes we just have a vegetable dish for a meal and this is perfect for that!Read more
recipe Broccoli and Cauliflower Au Gratin
margaret naples, FL 01-03-2009
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Delicious and Easy!
Rated: 4 stars out of 5

My family loved this!
recipe Broccoli and Cauliflower Au Gratin
Janie Edisto Beach, SC 01-03-2009
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Nice change from potatoes
Rated: 5 stars out of 5

I usually make potatoes au gratin but was craving a vegetable. I'll admit I had to use what was in the kitchen. So, I used... frozen veggies and substituted panko in place of bread crumbs. I also added grated parmesan cheese to the bread mixture. My husband and I really enjoyed the creamy cheesy with the crispy topping.Read more