broccoli cauliflower gratin

Our co-op has been having some great deals on broccoli and cauliflower lately, so I, of course, can’t pass up a great deal and have been ordering lots of it. The kids and I have been getting a bit bored of just roasting it (not Grant, who could eat roasted broccoli for every meal from now until forever). I had clipped this recipe several weeks ago, so I thought I would try it with the excess of cauliflower that we had in the fridge. But we were having some friends over, one of whom doesn’t eat grains so I had to adjust the recipe a bit. I subbed out almond flour for the all-purpose flour and swapped caramelized onions for the breadcrumbs. Feel free to use regular flour or a gluten-free flour if want a thicker sauce, but I think the caramelized onions were so much better than the breadcrumbs would have been so I would stick with those.

When I went to get the cauliflower, I realized that the broccoli needed to be used too so I decided to throw that in there too. This would be a great veggie dish for the holidays because it makes a ton, and it can be made a few days ahead of time and then plopped in the oven just before you’re ready to eat. I’ll have to come back and try the Ina version, but we all thought this grain-free variety was delicious.

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