broccoli and cauliflower gratin.

This is a recipe that I was really excited to try. It's from a wonderful cookbook that one of my close friends gave me for Christmas. The book is The Best-Ever Vegetarian Cookbook and it's basically become my bible. I highly recommend it. You'll see a lot of recipes from this book--I'll always let you know when that's the case.

the recipe

Serves 4

1 small cauliflower

1 small head broccoli

1/2 cup natural yogurt

1 cup grated cheddar cheese

1 tsp wholegrain mustard

2 tbsp wholemeal breadcrumbs

salt and freshly ground pepper

1. Break the cauliflower and broccoli into florets and cook in lightly salted boiling water for about 8-10 minutes, until just tender. Drain well and transfer to flameproof dish.

2. Mix together the yogurt, grated cheese and mustard, then season the mixture with salt and pepper and spoon over the cauliflower and broccoli.

3. Preheat the grill to moderately hot. Sprinkle the breadcrumbs over the top of the vegetables and grill until golden brown. Serve hot.

substitutions

As you'll find out, I don't always have the ingredients that I need, so I make my fair share of substitutions. I still try to stick pretty close to the recipe.

Honey vanilla Greek yogurt instead of natural yogurt

Honey mustard instead of wholegrain mustard

great with

I made this with a delicious Amy's California Veggie Burger, which was topped with a slice of provolone cheese, some spring mix and a little bit of honey mustard.

the review

This has a really good flavor. Having yogurt in the recipe is a really good idea and makes the broccoli and cauliflower really creamy. As you can tell from my substitutions, I added my fair share of honey flavor to the recipe, but I actually really liked it. My problems with this recipe were: I boiled the vegetables for a little too long and then I didn't let the dish bake long enough. So I'll definitely be trying this recipe again, but I'll be making sure I'm more mindful of how long I'm letting things boil and bake. Since those problems were clearly my own fault, I definitely recommend this recipe. It's a good twist on au gratin vegetables. This also saved and reheated really well.