Broccoli and Cauliflower Au Gratin

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It was great and easy :

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Loved this recipe. My husband thought I was a demi-god. I'm pregnant and it's a great way to get your vegetables in a bunch of creamy goodness. Emeril never fails!

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My family loved this recipe. The only things I did differently was I didn't cook my veggies in the water as long as the recipe calls for (about 3-4 mins and I substituted 2 cups of the milk with heavy cream. Great recipe Emeril! Thanks!

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This is definitely an intermediate recipe that could fail if you can't make a roux-remember to cook the roux for at least 3-4 minutes to get rid of the flour taste.

To me cooking isn't just following a recipe - looking at some of the ingredients I could see some of the changes I needed to make to suit the tastes of myself and my family.

1. We like a thicker, creamier sauce so I replaced 2 cups of the milk with 2 cups of evaporated milk and one beaten egg (do not attempt the egg addition unless you know how to temper an egg into a hot sauce/liquid-you'll just wind up with scrambled egg pieces if you just throw it in.

2. Also, looking at the recipe, it seemed as if it would be a bit bland for us so I added 1/2 tsp of dry mustard to the roux and replaced 1/2 cup of the cheddar cheese with a 1/2 cup of pepper jack....not enough to CHANGE the taste...just enough to boost the flavor a bit.

3. Everyone likes the crunchy topping...I doubled the amount of breadcrumbs, making 1/2 of them panko and increased the olive oil to 1/3 cup and added 1/2 extra of the essence.

The result... super creamy broccoli au gratin (We left out the Cauliflower and used all broccoli- we don't like cauliflower that had people arguing over who was going to get the last scoop!

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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!

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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!

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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.

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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!

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My family loved this!

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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.