Crock Pot Broccoli & Cauliflower Gratin
Crock Pot Broccoli & Cauliflower Gratin might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains roughly 11g of protein, 17g of fat, and a total of 256 calories. For 81 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is brought to you by Moms with Crock Pots. If you have salt and pepper, broccoli florets, cauliflower florets, and a few other ingredients on hand, you can make it. A few people made this recipe, and 29 would say it hit the spot. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is tremendous. If you like this recipe, take a look at these similar recipes: Crock Pot Cauliflower Broccoli Casserole + Giveaway, Crock Pot Au Gratin Potatoes, and Crock Pot Potato Breakfast Gratin.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 120 minutes
Ingredients:
1 cup coarse plain dry bread crumbs (or crushed rice chex for gluten free)
4 cups broccoli florets (from 2 small heads)
4 cups cauliflower florets (from 1 small head)
2 large garlic cloves, minced
¼ cup extra-virgin olive oil
Salt and freshly ground pepper
½ pound sharp Cheddar cheese, coarsely shredded (2 cups)
Equipment:
slow cooker
frying pan
bowl
Cooking instruction summary:
Grease your 4 qt crock pot.In a large skillet, heat 2 tablespoons of the oil over moderate heat. Add the garlic and crushed red pepper and cook just until fragrant. Off the heat, add the broccoli and cauliflower and toss. Toss half of the cheese with the vegetables. Transfer to the crock pot and sprinkle with the remaining cheese.In a small bowl, toss the crumbs with the remaining 2 tablespoons of olive oil; season with salt and pepper. Sprinkle the crumbs over the cheese.Cook on high for 1 hour or low for 2 hours.Be sure to use crushed Rice chex instead of bread crumbs or other gluten free bread crumb
Step by step:
1. Grease your 4 qt crock pot.In a large skillet, heat 2 tablespoons of the oil over moderate heat.
2. Add the garlic and crushed red pepper and cook just until fragrant. Off the heat, add the broccoli and cauliflower and toss. Toss half of the cheese with the vegetables.
3. Transfer to the crock pot and sprinkle with the remaining cheese.In a small bowl, toss the crumbs with the remaining 2 tablespoons of olive oil; season with salt and pepper. Sprinkle the crumbs over the cheese.Cook on high for 1 hour or low for 2 hours.Be sure to use crushed Rice chex instead of bread crumbs or other gluten free bread crumb
Nutrition Information:
covered percent of daily need
