There are many reasons why this gratin stands out as a superior choice for your weekly meal plan compared to other vegetable side dishes. The secret lies in the way the cream and eggs create a custard like base that holds everything together and adds a layer of sophistication to the flavor. Broccoli and cauliflower are both famous for being superfoods that are packed with antioxidants and vitamin C to support your immune system and skin health. When you bake them in this creamy sauce they absorb all the savory notes of the garlic and pepper which makes them taste like a gourmet creation. This recipe is also highly adaptable which means you can change the spices or the types of cheese based on what you personally prefer that day. It is much more satisfying than a simple salad because the warmth and the protein from the eggs keep you energized for hours after you finish eating. By taking just a few minutes to prep the vegetables and mix the sauce you are creating a masterpiece that will have everyone asking for seconds. It is a true celebration of how simple whole foods can be transformed into something magnificent with just a little bit of love and the right ingredients.
Ingredients You Will Need
Gather these simple items from your pantry and fridge to start your cooking adventure today. Please ensure all measurements are accurate for the best results.
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One large head of fresh broccoli cut into small florets
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One large head of fresh cauliflower cut into small florets
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One cup of fresh cherry tomatoes sliced in half
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Three large eggs at room temperature
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One cup of heavy cream or full fat sour cream
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Two cups of shredded mozzarella cheese or sharp cheddar
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Two tablespoons of extra virgin olive oil
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One tablespoon of minced garlic or garlic powder
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One teaspoon of sea salt
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One teaspoon of cracked black pepper
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Half a teaspoon of dried oregano or basil
Step by Step Method
Start by washing your broccoli and cauliflower thoroughly under cold running water to remove any dirt or debris. Once they are clean use a sharp knife to cut them into small pieces that are all about the same size. This helps them cook evenly in the oven later on.
Fill a large pot with water and a pinch of salt and bring it to a rolling boil over high heat. Carefully drop the broccoli and cauliflower florets into the water. Let them cook for exactly four minutes. You want them to be slightly soft but still have a bit of a bite to them.
While the vegetables are boiling prepare a large bowl filled with cold water and ice. After the four minutes are up drain the vegetables and immediately put them into the ice water. This process is called blanching and it helps the vegetables keep their bright green and white colors.
In a medium mixing bowl crack your three eggs and whisk them together until they are well combined. Pour in the heavy cream and add the minced garlic and salt and pepper and dried herbs. Whisk everything again until the sauce looks smooth and creamy.
Take a large baking dish and grease the inside with your olive oil to prevent sticking. Spread the blanched broccoli and cauliflower florets across the bottom of the dish in an even layer. Toss the halved cherry tomatoes over the top so they are spread out nicely.
Slowly pour your egg and cream mixture over the vegetables in the dish. You want to make sure the liquid flows into all the spaces between the florets so every bite is covered in sauce. Give the dish a little shake to help the liquid settle at the bottom.
Now it is time for the best part which is the cheese. Sprinkle the two cups of shredded cheese over the entire surface of the dish. Make sure you cover the edges as well so you get those crispy cheesy bits that everyone loves to eat.
Place the baking dish into an oven that has been preheated to two hundred degrees Celsius. Bake the gratin for about twenty five minutes. You will know it is ready when the cheese on top has turned a beautiful golden brown color and the sauce is bubbling around the edges.
Remove the dish from the oven using thick oven mitts and place it on a heat safe surface. Let the gratin rest for about five to ten minutes before you serve it. This short waiting period allows the sauce to thicken up so it does not run all over the plate when you scoop it out.
Why This Recipe Is Special
