Cauliflower-Broccoli Gratin

I make gratins frequently for dinner.  I love the brown crustiness that develops on top from the bread crumbs, cheese or butter, and occasionally nuts, that are combined and sprinkled over the filling before baking.  This cauliflower-broccoli gratin is a great accompaniment to a roasted chicken or grilled steak, but I am also completely satisfied eating this gratin as the main dish along with sauteed apples and a loaf of bread.

Cauliflower is low in fat, high in fiber, folate and vitamin C, and shares with broccoli cancer-fighting properties.











               Cauliflower at produce market on rue Montorgueil, Paris.

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                               Cauliflower & Broccoli Gratin
         (adapted from Irresistible Cheese Dishes by Laura Chenel)

1 large head cauliflower florets
1 large head broccoli florets
1/4 cup extra-virgin olive oil
2 large cloves garlic, minced
1/8 tsp. crushed red pepper
1/2 pound sharp Cheddar cheese, grated
1/4 cup Nicoise or Kalamata olives, coarsely-chopped
1 cup bread crumbs
Salt & freshly-ground pepper

*  Preheat the oven to 400 degrees.  Butter a shallow 2-quart baking dish.  Cook cauliflower and broccoli in a large pan of salted, boiling water until crisp-tender.  Drain thoroughly. 
   In a large skillet, heat 2 T. of the oil.  Add the garlic and crushed red pepper and cook until just fragrant.  Off the heat, add the cauliflower and broccoli and toss.  Add half of the cheese and the olives and toss to combine.  Transfer to the gratin dish and sprinkle with the remaining cheese.
   In a small bowl, combine the crumbs with the remaining olive oil; season with salt and pepper.  Sprinkle the crumbs over the cheese.  Bake in the upper third of the oven for about 12 minutes, or until the crumbs are brown.