Broccoflower combines the light texture of cauliflower with the sweet flavour of broccoli. Both broccoli and cauliflower taste fantastic with cheese, which means that broccoflower tastes doubly delicious with cheese, right? Mustard brings out the sweetness of the broccoli and the Gruyere cheese wraps this delicious vegetable in a cheesy, creamy hug.
- 1 head Broccoflower, cut into florets, about 4 cups /1 L
- 1 tbsp (15 mL) butter
- 3 shallots, finely chopped
- 2 tbsp (30 mL) all-purpose flour
- 1/2 cup (125 mL) sour cream
- 1 tbsp (15 mL) Dijon mustard
- 1 cup (250 mL) grated Gruyere cheese
- 1/4 tsp (1 mL) each salt and freshly ground pepper
- 1/4 cup (60 mL) chopped toasted walnuts
- 1 tbsp (15 mL) chopped fresh parsley (optional)
- Cook broccoflower in salted boiling water for 8 minutes or until tender. Drain well then
- return to pot and cook for 1 to 2 minutes until any excess moisture is evaporated, set aside.
- Preheat oven to 400°F (200°C). Meanwhile, melt butter in small skillet set over medium heat. Add shallots and cook, stirring occasionally, for 5 to 7 minutes or until tender. Add flour and cook for 1 to 2 minutes.
- Stir in sour cream, mustard, cheese, salt and pepper. Toss with broccoflower and transfer to 4 cup (1 L) oval gratin dish. Bake for 20 minutes or until golden brown and bubbly. Sprinkle with walnuts and parsley, if desired.
Calories per serving (1/4 recipe): 204