Cauliflower and broccoli gratin with blue cheese sauce

4 servings

70 minutes

Cauliflower and broccoli gratin with blue cheese sauce is an exquisite dish of French cuisine that harmoniously combines tender vegetables, aromatic cheese, and creamy sauce. The gratin originates from traditional French casseroles where ingredients meld into a whole under an appetizing golden crust. Steamed cauliflower and broccoli retain their freshness and light texture, while Roquefort cheese adds a rich, tangy flavor to the dish. The sauce infused with nutmeg and cayenne pepper deepens and enriches the dish, highlighting its gastronomic elegance. Perfect as a main course or an exquisite side to meat or fish, this gratin captivates from the very first spoonful.

Energy value per serving

• Calories: 664.9
• Proteins: 23.2g
• Fats: 28.8g
• Carbohydrates: 80.2g

Ingredients

• Cauliflower: 275 g
• Broccoli cabbage: 275 g
• Olive oil: 1 tbsp
• Onion: 2 head
• Husked Basmati Rice: 275 g
• Vegetable broth: 570 ml
• Milk: 570 ml
• Butter: 40 g
• Roquefort cheese: 110 g
• Wheat flour: 40 g
• Breadcrumbs: 10 g
• Grated Parmesan cheese: 25 g
• Chopped parsley: 1 tbsp
• Salt: to taste
• Cayenne pepper: pinch
• Nutmeg: to taste
• Ground black pepper: to taste

Cooking steps

1. Clean and slice the onion lengthwise into 8 wedges. Sauté the onion in olive oil for 3-4 minutes. Add unwashed rice and stir to coat the grains with oil.

   Required ingredients:

   • Onion: 2 heads
   • Olive oil: 1 tablespoon
   • Husked Basmati Rice: 275 g

2. Pour in hot broth, add 1 teaspoon of salt, and stir. Cover with a lid, place on low heat, and cook for 40-45 minutes. Do not open the lid or stir the rice during cooking to prevent the grains from becoming sticky.

   Required ingredients:

   • Vegetable broth: 570 ml
   • Salt:  to taste

3. While the rice is cooking, prepare the sauce. Pour milk into a pot, add butter, flour, and cayenne pepper. Place on medium heat and cook, whisking constantly, until the mixture thickens and becomes smooth. Reduce heat and cook for another 5 minutes. Add parmesan and wait for it to melt. Add nutmeg, salt, and black pepper.

   Required ingredients:

   • Milk: 570 ml
   • Butter: 40 g
   • Wheat flour: 40 g
   • Cayenne pepper:  pinch
   • Grated Parmesan cheese: 25 g
   • Nutmeg:  to taste
   • Ground black pepper:  to taste

4. Steam cauliflower and broccoli.

   Required ingredients:

   • Cauliflower: 275 g
   • Broccoli cabbage: 275 g

5. Place the cooked rice in a mold, top with cauliflower and broccoli florets, and pour sauce over it. Sprinkle with a mixture of parmesan, breadcrumbs, and parsley.

   Required ingredients:

   • Grated Parmesan cheese: 25 g
   • Breadcrumbs: 10 g
   • Chopped parsley: 1 tablespoon

6. Place the dish under the maximum heated grill and bake until the sauce boils and turns golden-brown, about 2-3 minutes.