Roasted Broccoli and Cauliflower Au Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
—Roasted Vegetables— *1 head broccoli, washed and cut into bite-size florets *1 head cauliflower, washed and cut into bite-size florets *3 tablespoons olive oil *1 head garlic *Salt and pepper, to taste—Gratin Sauce— *2 tablespoons butter *1 cup milk (skim milk works fine) *2 tablespoons whole wheat flour *1 cup Parmesan, freshly grated *Salt and pepper, to taste *1 teaspoon thyme *3 tablespoons almond meal (combine 1/2 cup sliced almonds & 1 tablespoon confectioner’s sugar and grind finely in a coffee grinder or spice mill; use 3 tablespoons of this mixture)
1.) Preheat oven to 400F. Line two baking sheets with aluminum foil and spray with nonstick cooking spray.
2.) Wash broccoli and cauliflower, removing woody ends. Cut heads into bite-size florets and spread evenly across two baking sheets. Drizzle with olive oil and salt and pepper to taste.
3.) Cut off the top of the garlic head (about 1/2 inch down) and drizzle with olive oil and salt and pepper. Wrap garlic in aluminum foil and add to one of the baking sheets. Roast garlic and florets for 15-20 minutes (or until tender).
4.) Remove from oven and transfer broccoli and cauliflower to a casserole dish.
5.) Add butter to a non-stick skillet and press garlic out of paper skin and into the skillet. Melt butter over low heat and mash garlic with a wooden spoon. Roast for 1 minute and whisk in flour. Roast for 30 seconds and whisk in milk. Continue whisking until thick and bubbly.
6.) Remove mixture from heat and stir in Parmesan until melted. Season with more salt and pepper to taste and thyme. Pour mixture evenly over broccoli and cauliflower and sprinkle with almond meal.
7.) Return to oven and bake for 20 minutes. Remove from oven, cool for several minutes, and serve. Makes 5-6 servings.
Serving Size: 5-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HELANAB86.
2.) Wash broccoli and cauliflower, removing woody ends. Cut heads into bite-size florets and spread evenly across two baking sheets. Drizzle with olive oil and salt and pepper to taste.
3.) Cut off the top of the garlic head (about 1/2 inch down) and drizzle with olive oil and salt and pepper. Wrap garlic in aluminum foil and add to one of the baking sheets. Roast garlic and florets for 15-20 minutes (or until tender).
4.) Remove from oven and transfer broccoli and cauliflower to a casserole dish.
5.) Add butter to a non-stick skillet and press garlic out of paper skin and into the skillet. Melt butter over low heat and mash garlic with a wooden spoon. Roast for 1 minute and whisk in flour. Roast for 30 seconds and whisk in milk. Continue whisking until thick and bubbly.
6.) Remove mixture from heat and stir in Parmesan until melted. Season with more salt and pepper to taste and thyme. Pour mixture evenly over broccoli and cauliflower and sprinkle with almond meal.
7.) Return to oven and bake for 20 minutes. Remove from oven, cool for several minutes, and serve. Makes 5-6 servings.
Serving Size: 5-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HELANAB86.
Nutritional Info Amount Per Serving
- Calories: 289.1
- Total Fat: 20.0 g
- Cholesterol: 24.4 mg
- Sodium: 371.6 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 5.4 g
- Protein: 14.1 g
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