When I make a simple main, such as something on the grill, I like to make an interesting side... something that takes a little longer, has a longer list of ingredients, and combines several flavors.
Last weekend Jon marinated and grilled pork tenderloin that was absolutely fabulous (recipe coming soon!) so I spent a little more time on a veggie side. I had a small head of cauliflower to use. I considered this Cauliflower Gratin until I came across this Cauliflower Gratin with Mustard-Sage Cornbread Crumbs on Epicurious.com. Interesting, right?
From reading the recipe I could tell it wound have a nice mix of sweet and savory, tang from the mustard, and earthiness from the sage. I was intrigued so immediately put it on the menu.
I baked cornbread muffins the day before I was going to make this dish (just a boxed mix), and used 3 muffins to make the crumbs. Also, the head of cauliflower I had was pretty small, so I added in some blanched broccoli florets. It added another flavor, but also another color - I love color on my plate!
Cauliflower-Broccoli Gratin with Mustard Sage Cornbread Crumbs
Source: Slightly adapted from Epicurious.com
- 4 tablespoons (1/2 stick) butter, divided
- 1 cup chopped shallots
- 1 small head of cauliflower cut into florets
- 1 small head of broccoli cut into florets
- 1 1/4 cups low-salt chicken broth (or vegetable broth for a vegetarian version)
- 3/4 cup heavy whipping cream
- 1 teaspoon plus 1 1/2 tablespoons Dijon mustard
- 1 teaspoon plus 1 tablespoon chopped fresh sage
- 1 tablespoon all purpose flour
- 1 teaspoon finely grated lemon peel
- 1 1/2 cups coarsely crumbled cornbread; I used 3 muffins, crumbled
- Preheat oven to 375°F.
- Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; sauté until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, 5-8 minutes. Using a slotted spoon, transfer cauliflower to bowl. Do not discard shallot/broth mixture.
- In the meantime, bring a pot of water to a boil. Add broccoli and cook for 2 minutes. Remove with a slotted spoon and add to the bowl with the cauliflower. Alternatively, you could cook the broccoli with the cauliflower, however you will need a little more broth, and I would add the broccoli 2 minutes before the cauliflower is done. This will save you a pot.
- To the shallot/broth mixture, add cream, 1 teaspoon mustard, 1 teaspoon sage, flour, and lemon peel over medium high heat. Boil until sauce is thick, whisking, about 1 minute. Season with salt and pepper.
- Toss in cauliflower and broccoli, mix to coat.
- Pour into a glass baking dish.
- Melt 2 tablespoons butter in medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower-broccoli mixture. Bake until topping is golden, 20 to 25 minutes.