Get ready to transform ordinary vegetables into a mind-blowing culinary masterpiece that will have your family and friends begging for seconds! This Roasted Broccoli Cauliflower Parmesan Gratin is not just another side dish – it's a creamy, crispy, flavor-packed sensation that turns humble vegetables into a restaurant-worthy delicacy. Imagine golden-roasted broccoli and cauliflower smothered in rich Parmesan and cream, creating a dish so irresistible that even the pickiest eaters will be coming back for more!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt to taste
- Pepper to taste
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the broccoli and cauliflower florets thoroughly under cold running water. Pat them completely dry using clean kitchen towels or paper towels to ensure proper roasting and crisp edges.
- In a large mixing bowl, toss the broccoli and cauliflower florets with a light drizzle of olive oil, ensuring each piece is evenly coated. Sprinkle salt, pepper, and garlic powder over the vegetables, mixing well to distribute the seasonings.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows for even roasting and helps develop a nice golden-brown color.
- Roast the vegetables in the preheated oven for 20-25 minutes, turning them once halfway through cooking to ensure even caramelization and prevent burning.
- Remove the roasted vegetables from the oven and transfer them to a gratin dish. Pour the heavy cream evenly over the vegetables, ensuring good coverage.
- Sprinkle the grated Parmesan cheese generously over the top of the vegetables, creating a complete and even layer that will melt and form a golden, crispy crust.
- Return the gratin dish to the oven and bake for an additional 10-12 minutes, or until the cheese is melted, bubbly, and develops a beautiful golden-brown color.
- Remove from the oven and let the gratin rest for 5 minutes to allow the cheese to set and the flavors to meld together.
- Serve hot as a delicious side dish, garnishing with fresh chopped parsley or additional ground black pepper if desired.
Tips
- Moisture is the Enemy: Always pat your vegetables completely dry before roasting to ensure they get crispy and caramelize beautifully instead of steaming.
- Don't Overcrowd: Use a large baking sheet and spread vegetables in a single layer to allow proper roasting and prevent soggy results.
- Temperature Matters: A high oven temperature (425°F) is key to achieving those gorgeous golden edges and bringing out the vegetables' natural sweetness.
- Cheese Selection: Use freshly grated Parmesan for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Resting Time: Let the gratin rest for a few minutes after baking to allow the cheese to set and flavors to meld together.
- Customize Your Seasonings: Feel free to experiment with additional herbs like thyme or rosemary to add extra depth to the dish.
- Make Ahead Tip: You can prepare the roasted vegetables in advance and assemble the gratin just before baking for a quick and easy side dish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 10g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 45mg
