Monday, March 18, 2013

Cauliflower-Broccoli Gratin with Mustard-Sage Cornbread Crumbs

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 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!
This was such an interesting dish! I loved the creaminess, the sweet-tangy crunch on top, and the zestiness from the mustard and lemon peel. I think that this would be a great way to get someone who may not like cauliflower to give it a try. It would also make a great Thanksgiving side.
Cauliflower-Broccoli Gratin with Mustard Sage Cornbread Crumbs
Source: Slightly adapted from

  • 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.

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1 comment:

  1. Mm, I think I'd just eat this as a main meal instead of a side dish! I have been wanting to make something with cauliflower lately and a gratin with the warm cheesy good filling and the crunchy salty bread crumb topping sounds like a real winner. And then you add broccoli for color and used cornbread on top? Heavenly sounding and a temptation to my tongue. This inspires me! Thanks for the share!