Broccoli and Cauliflower au Gratin

Broccoli and cauliflower florets are smothered in a cheesy, garlic sauce and then baked off for one of the most comforting side dishes I know of. A sprinkling of bread crumbs over top forms a golden brown, crunchy crust that seals in all that molten, cheesy goodness. It’s rustic, warming and homey, just the type of thing that long, winter nights call for.

This is one of my favorite ways to eat broccoli, even though it’s low on my list of vegetables I like. Unlike cauliflower, which I naturally gravitate toward. That’s why I feel it’s safe for me to say that even the most pickiest of eaters will have a hard time turning this down. It transforms into something entirely different. And entirely delicious.

1. Grease a deep sided 8×8-inch casserole dish. Lightly steam the florets until just tender but still firm. Add them to the casserole dish. Preheat oven to 400 degrees F.

2. In a medium saucepan melt the butter over medium-low heat and saute garlic until fragrant. Whisk in flour and cook 2-3 minutes. Season well with salt, pepper and a dash or two of red pepper if desired. Slowly whisk in milk, turn up heat to medium and bring to a simmer. Add 1 + 1/2 cups cheese, stir until melted, remove from heat. Pour over the florets in the pan.

3. Sprinkle top with remaining 1/2 cup cheese then with the bread crumbs. Bake 25-30 minutes until bubbly and top is golden. Remove and allow to set for 5 minutes before serving.

*1 large head of each

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