Monday, April 20, 2015

Broccoli and Cauliflower Gratin with Stilton Cheese

Why do we think so rarely of cooking and serving broccoli and cauliflower at the same meal?
Crumbled Stilton, or any type of bleu cheese, is combined with a bit of Cheddar and yogurt for a creamy, rich topping.

Bake in an attractive gratin or casserole dish and this hearty vegetarian entree can be served directly in its cooking vessel.


Or plate it up as we did at Cafe Drake HRV, alongside Millet with Fresh Herbs and topped with roasted pumpkin seeds and fleur de sel.

Start with 1 small head of broccoli and 1 small head of cauliflower, or half a head of the overly large cauliflowers often for sale in the market. Just an FYI here, the smaller cauliflowers are far more tender and flavorful, the ones especially favored at Cafe Drake HRV. Break the broccoli and cauliflower in to small florets - no need to rinse - and then steam for a few minutes until just tender. You can also cook the vegetables for 5-8 minutes in boiling salted water.

While the veggies are steaming or par-boiling, whisk together in a large mixing bowl: 1 cup plain, whole milk yogurt, 1 cup grated Cheddar cheese, 1/2 cup crumbled Stilton or similar style cheese and 1-2 T. Dijon mustard. Season with confidence with salt and black pepper.

Place the drained vegetables in an ovenproof baking dish large enough to accommodate them. Carefully spoon the yogurt and cheese over the entire top. Sprinkle everything now with 3 T. dry bread crumbs followed by a bit of olive oil and place under the broiler until golden brown. Check often so that the gratin doesn't burn. We suggest broiling at least 5 inches from the heating source.

Serve hot or warm seasoned with additional salt and pepper if needed.

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