Broccoli and Cauliflower Gratin

01Method

1. 1

   Heat the oven to 375°F (190°C). Lightly coat a baking dish with butter and set aside.

2. 2

   Remove the core from the cauliflower and break it into large florets. Separate the broccoli into large florets; peel and cut the stalks into quarters.

3. 3

   Fill a large pot with water and bring to a boil. Add the cauliflower and cook until just tender, 8 to 10 minutes. Use a slotted spoon to transfer to a colander and rinse under cold water to halt cooking. Add the broccoli stalks to the boiling water and cook for 3 minutes, then add the florets and continue cooking until both are just tender, about 5 minutes more. Transfer the broccoli to the colander and cool under cold running water. Pat both vegetables dry with paper towels and arrange in the prepared baking dish.

4. 4

   In a saucepan over medium heat, melt the butter. Whisk in the flour until a smooth, thick paste forms, continuing to whisk until the mixture takes on a light golden color, about 4 minutes. Pour in the milk and whisk continuously until the sauce comes to a boil and thickens, 2 to 4 minutes. Take the pan off the heat and stir in the mustard powder, Worcestershire sauce, and pepper. Add the Cheddar and whisk until fully melted and smooth. Pour the cheese sauce evenly over the vegetables and tap the dish on the counter several times to release any trapped air bubbles.

5. 5

   Combine the bread crumbs and olive oil in a small bowl, then scatter the mixture over the top of the dish. Dust evenly with paprika.

6. 6

   Place in the oven and bake until the top is golden brown and the sauce is bubbling, about 30 minutes.