I make this recipe as-is when I am cooking for adults, but for kids, I leave the wine out and add more milk or cream, and my daughter loves it. It's a family favorite all around, and a great way to get children eating green vegetables.
Provided by Kirsten
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a pot filled with lightly salted water to a boil. Add cauliflower and broccoli and boil until vegetables are tender but firm to the bite, 10 to 15 minutes. Drain well and transfer to a large bowl.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking dish.
- Meanwhile, melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste and cook and stir, 1 to 2 minutes. Pour in hot milk and continue cooking, whisking constantly, until you have a thick sauce with no lumps, about 5 minutes.
- Stir in wine and bring to a boil. Mix in Parmesan cheese and eggs. Season cheese sauce with salt, pepper, and nutmeg.
- Remove from heat and mix sauce into the bowl with drained cauliflower and broccoli. Pour mixture into the prepared baking dish and smooth out.
- Bake in the preheated oven until gratin is nicely browned on top, 20 to 25 minutes.
Nutrition Facts : Calories 433.9 calories, Carbohydrate 31 g, Cholesterol 149.2 mg, Fat 22.7 g, Fiber 7.6 g, Protein 22 g, SaturatedFat 13.1 g, Sodium 646.2 mg, Sugar 9.6 g
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