Cauliflower Asparagus Gratin
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • cooking spray
  • Kosher salt
  • 3 cups cauliflower florets (from a 1½ lb head)
  • 1½ cups asparagus (about ⅔ lb), trimmed and cut into thirds
  • 2 tbsp butter
  • 3 tbsp all-purpose flour (see notes)
  • 2 cups half & half, room temperature
  • ⅛ tsp ground nutmeg
  • ½ tsp dried parsley
  • freshly ground black pepper
  • ½ cup shredded sharp yellow cheddar
  • ¾ cup shredded parmesan, divided
  • 1 tbsp panko bread crumbs (optional)
Instructions
  1. Preheat oven to 375 degrees. Grease an 8 x 11 glass or baking pan with cooking spray. Set aside.
  2. In a 3 quart pot, boil water and add a pinch of salt. Add cauliflower and asparagus.* Boil about 7 minutes, until tender. Drain.
  3. In the meantime, melt butter in a large nonstick pan over low heat. Add flour and stir constantly with a wooden spoon until incorporated, 3 minutes. (Don't rush this step, otherwise your dish will taste like raw flour.) Add half & half, stir, then increase heat to medium. Bring to a boil, and boil 3-4 minutes, stirring often, until thickened. Remove from heat. Add nutmeg, parsley, pinch of pepper, and 1 tsp salt. Stir. Sprinkle in cheddar cheese and ½ cup parmesan in increments, and stir to combine.
  4. Pour one-third of mixture into bottom of pan. Top evenly with cauliflower and asparagus. Top with remaining mixture, then remaining ¼ cup parmesan. Sprinkle with panko. Bake 25-30 minutes, until bubbling and lightly golden on top. Let sit for 5 minutes, then dig in!
Notes
To measure flour: Always use a regular spoon to scoop flour in increments, and pour into measuring spoon or measuring cup. When full, level off the top of the measuring spoon with the back of a knife. This ensures accurate measurement. If you scoop it with the measuring spoon and add it right into your recipe, it will pack the flour down, increasing the amount you are using and changing the recipe.
*Thick asparagus will need to be added to the boiling water with the cauliflower. Add thin asparagus 4 minutes after cauliflower.
To make-ahead: After assembling ingredients in pan, cover and refrigerate until ready to bake.
Recipe by StrawmarySmith at http://www.strawmarysmith.com/cauliflower-asparagus-gratin/