Our version of ‘Broccoli and Cauliflower Gratin’
Maybe one of you dear Reader Friends has been to an English Public School? You have? Oh, then of course you will NOT recognise this particular version of the (in-) famous school “Broccoli and Cauliflower Gratin”, since I have tried to give it a little bit of Carina’s flavouring.
And since my family and I always liked this home-made Gratin I now like to share this recipe with you in the hope that you might as well.
It goes well with chicken and meat but is also just lovely by itself, the amount of grated cheese and red chilli flakes added will have to be to your personal liking (but do not amiss all together, since this dish needs a little ‘kick’).
So without further ado here is my version for you hopefully to prepare for your family as either a side dish or a main meal.
For just 2 people I suggest:
1 x small broccoli, broken into smallish florets
1 x small cauliflower, broken into smallish florets
¼ x cup of natural plain thick yoghurt
½ x of grated sharp cheddar cheese
A sprinkling of dry red chilli flake, depending on your heat tolerance
1 ½ x tsp wholegrain mustard
2 x Tbsp or so of breadcrumbs
Salt and pepper to taste
In lightly salted boiling water cook broccoli and cauliflower for maybe 8 minutes or until they are just tender. Do not over-cook the vegetables!
Drain well and transfer to a lightly buttered flameproof dish.
In a bowl mix together yoghurt, red chilli flakes (if used), mustard and grated cheese, and of course also with salt and pepper. When this is done spoon over your vegetables.
Sprinkle the breadcrumbs over the top and grill under a pre-heated grill until golden brown.
Serve hot with maybe a chunk of French bread.
That’s it – all done – Guten Appetit.
Namaskaram
Carina
Anyone 4 Curry & Other Things 
Looks great!
Danke Ute
Well, in your inimitable fashion, you have somehow managed to combine two of my favourite vegetables just in time for all our winter dishes! What do you mean by just ‘red chilli flakes? Yes, yes, yes and methinks in your own cooking for Jo you would add more . . . .secret whispers . . . . ?
🙂 🙂 right you are, dear Eha – we do think alike on “one or two” things 🙂 🙂 – and yes, 1/2 to 3/4 tsp of hot chilli flakes.
Sounds great!
Megala – it also tastes sooo good.
It looks delicious – I might try this with a little chopped bacon 🙂
MD – agreed! I only wish we could get bacon here!!!! 🙂
Sounds wonderful! My husband doesn’t tolerate spicy foods, so I would probably have to lower the “kick” level just a little. But I bet both of us would still enjoy it!
Ann, we do love our Indian food very spicy i.e. “hot” where appropriate, but here like in so many other dishes it is left entirely up to the cook how much ‘kick’ to use – if at all, in fact.
This looks manageable for me to prepare. Thanks!
I love your ‘gratin with just a little kick’, Carina! The combination of cauliflower and broccoli, with the addition of chilli flakes and other ingredients, sounds delicious. I’ve always loved this dish, even without the ‘extras’. It was a regular on our menu when our children were growing up, usually with gammon, lamb chops or simply pork sausages. My vegetarian husband loved it just on its own. Thank you for sharing this. I’d like to try it with the extra ingredients you have listed.
thank you Millie. We all love meat in our household, but can not get most of the time what we want, so ….. Broccoli is now appearing more in the hypermarket, but at a price. “Kicks” 🙂 🙂 are needed on a number of dishes.
I love your special touches and especially a little “kick” and the way you left the breadcrumbs a little large so they stayed all crunchy and delish. We didn’t have this at school lunches but there is a recipe in the US where you add chicken to it but it’s bland, bland bland. I’d take yours any day!
lol, living in India now I could not be without the extra “kick”, but come to think of it, I always preferred the “kicks” to sugar.