This delicious and quick side dish recipe for broccoli cauliflower parmesan is ready in just 20 minutes. It's easy enough for weeknight meals and nice enough for potlucks and holidays. Make it with both vegetables or only one - your choice!
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One year at Thanksgiving my sister brought a delicious vegetable dish called broccoli parmesan that we all loved. Since then it's become a holiday tradition and has shown up at many holidays as well as potlucks.
Besides tasting so good, the other thing this recipe has going for it is that it's also quick and easy - it's ready in about 20 minutes, start to finish. Needless to say, it's become one of my favorite vegetable dishes any time of the year.
This recipe was adapted from one of my most-used cookbooks, the Junior League of Eugene's Savor the Flavor of Oregon cookbook and I often make it with both broccoli and cauliflower, as well just broccoli or just cauliflower.
In fact, in these photos I used a Romanesco cauliflower (sometimes called broccoli, but it's really more of a cauliflower). It's just as delicious and nice that the recipe is adaptable to what you have in the fridge.
This is like a lighter version of those cheese-soaked broccoli dishes, with the wonderful taste of Parmesan (though Romano or Asiago work well, too).
Broccoli and Cauliflower Parmesan
Ingredients & Equipment
For this recipe you'll need:
- broccoli or cauliflower, or a combo - even Romanesco, pictured here
- milk
- butter
- flour
- dry mustard
- salt/pepper
- onion
- garlic
- parmesan or asiago, or romano cheese
- paprika
Equipment you'll need includes:
- 3 quart saucepan
- steamer insert/basket
- measuring cups and spoons
- whisk
- sharp knife
- heatproof shallow dish (about 1 1/2 quarts)
- fine grater
This recipe is so simple!
The first step is to steam the broccoli or cauliflower until tender. Of course you can use both or one - totally up to you.
While the vegetables are steaming, make a simple white sauce with added onion and garlic.
Melt the butter in a saucepan, add chopped onion here and garlic and cook until soft. Then whisk in a mixture of flour, salt, black pepper, and dry mustard.
Add milk gradually, and then heat until mixture bubbles, stirring constantly. Turn off the burner and add part of the grated Parmesan until melted.
Arrange vegetables in a shallow dish and pour the sauce over the top, sprinkling with remaining cheese.
Put the dish under the broiler (about 3-inches from the heat) for 3 minutes, or until cheese is melted and bubbly.
I don't think you will view the humble broccoli or cauliflower the same way after tasting this.
The flavor of parmesan is so good with these vegetables. I even sprinkle steamed broccoli with just grated Parmesan now if I don't have the time to make the sauce. Yummm.
Creamy Broccoli Cauliflower Parmesan
Ingredients
- 1 ½ pounds broccoli and cauliflower or just broccoli or cauliflower
- 2 tablespoons butter
- 2 tablespoons minced onion
- 1 garlic clove minced
- 2 tablespoons flour
- 1/2 teaspoon ground black pepper or to taste
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1 ½ cups milk
- 1/2 cup grated Parmesan cheese divided
- paprika for serving
Instructions
- Steam broccoli and/or cauliflower until just crisp tender, 6-7 minutes.
- Meanwhile, make the white sauce: melt the butter in a saucepan over medium heat, add the onion and garlic, cooking until the onion is tender.
- Measure the flour, pepper, dry mustard, and salt into a small bowl and whisk together. Sprinkle the flour mixture over the cooking onions, stirring together.
- Gradually pour in the milk and heat until the mixture bubbles, stirring constantly.
- Remove from heat and whisk in 1/3 cup of the grated cheese, stirring until melted.
- Start broiler preheating.
- Arrange steamed broccoli and cauliflower in a heatproof shallow dish or small platter and pour the sauce over the top. Sprinkle with the remaining cheese and some paprika.
- Broil the dish about 3 inches from the heat about 3 minutes, until cheese is melted and bubbly.
- Serve immediately.
Notes
Nutrition
Other Side Dishes to Try:
This recipe has been updated - it was originally published in December of 2009.
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