Cauliflower Au Gratin combines roasted cauliflower and broccoli in a creamy cheddar cheese sauce sprinkled with a super easy breadcrumb topping. This delicious casserole is quick, easy and contains no canned soup. You can make this delicious casserole with all the cauliflower or all the broccoli if you like.
- 1 head Baby broccoli, cut into florets
- 1 head Small cauliflower, cut into florets
- 4 tablespoons Butter without salt
- 1 Small onion, chopped
- 2 cloves (Coarse) Garlic, minced
- ¼ cups Flour
- 1-½ cup Milk
- ¾ cups Low sodium chicken broth
- 2-¼ cups Grated white cheddar
- A pinch of nutmeg
- Salt and pepper to taste
- FOR GARNISH :
- 20 Ritz Biscuit
- 1 teaspoon Dried oregano
- ½ teaspoon onion powder
- 3 tablespoons Melted butter
Preheat the oven to 400ºF. Spray a large baking dish with nonstick cooking spray. Add broccoli and cauliflower and cook for 15 minutes or until very lightly browned.
In a large skillet over medium heat, melt the butter. Add the onion and cook for 5 minutes. Add the garlic and cook for another 30 seconds. Stir in the flour and cook for 90 seconds, whisking constantly. Slowly stir in milk and chicken broth, alternating between the two.
Reduce heat to low and add cheddar, whisking frequently until cheese is melted and mixture is smooth and creamy. Stir in the nutmeg and salt and pepper to taste. Pour over roasted broccoli and cauliflower.
In a food processor, crush the crackers. Add oregano, onion powder and melted butter. Pulse a few times. Sprinkle with cheese sauce.
Bake for 25 to 30 minutes or until lightly browned.