Perfect veggies to roast together because they cook at the same rate and broccoli’s grassy, earthy and slight bitterness complements cauliflower’s sweet nutty flavor.

The same vegetable, however, they are not. For whatever reason, these two vegetables are often confused for one another, even though they are strikingly different in many ways.

Broccoli is green, except when it’s purple and its cauliflower. Cauliflower is usually white, except when it’s orange or green, and looks like broccoli, or when it’s purple, and it actually is broccoli.

The word ‘broccoli’ is derived from Italian and means, ‘flowering crest of a cabbage.’ The word ‘cauliflower,’ on the other hand, comes from Latin, and means, ‘the flowers of a cabbage’.

This is such a nice fall side dish. Broccoli and cauliflower coated with a rich, creamy, cheesy sauce, covered with Panko breadcrumbs, baked to perfection and garnished with bacon. How good is that!

White Cheddar Broccoli/Cauliflower Gratin

Course

Main Dish

Keyword

white cheddar broccoli/cauliflower gratin

Servings

Ingredients

350 gm EACH broccoli & cauliflower, cut into large florets
1/4 cup butter,
1/2 cup onion, finely chopped
1 clove garlic, minced
1/4 cup flour
2 cups milk
1 Pinch of nutmeg
125 gm (1 1/2 cups) sharp white cheddar, grated, divided
60 gm Parmesan, finely grated
salt & pepper to taste
2/3 cup Panko crumbs
olive oil cooking spray
3 slices bacon, cooked & crumbled
1 Tbsp fresh parsley, chopped (optional)

Course

Main Dish

Keyword

white cheddar broccoli/cauliflower gratin

Servings

Ingredients

350 gm EACH broccoli & cauliflower, cut into large florets
1/4 cup butter,
1/2 cup onion, finely chopped
1 clove garlic, minced
1/4 cup flour
2 cups milk
1 Pinch of nutmeg
125 gm (1 1/2 cups) sharp white cheddar, grated, divided
60 gm Parmesan, finely grated
salt & pepper to taste
2/3 cup Panko crumbs
olive oil cooking spray
3 slices bacon, cooked & crumbled
1 Tbsp fresh parsley, chopped (optional)

Instructions

Preheat oven to 375 F.
Bring a pot of salted water to a boil. Cook florets until tender-firm, about 5-6 minutes. Drain well.
In a saucepan, melt butter over medium heat. Add in onions & sauté until softened, about 4-5 minutes. Add in garlic & sauté 20 seconds longer. Add in flour & cook whisking constantly, 1 1/2 minutes.
While whisking, slowly pour in milk & add nutmeg. Whisk constantly until mixture reaches a boil, then remove from heat & stir in 1 1/4 cups cheddar cheese & the parmesan. Season with salt & pepper to taste.
Pour & spread 1/3 of the cheese sauce into a 9 x 9-inch baking dish. Top with drained broccoli/cauliflower combo then slowly & evenly pour remaining 2/3 of the cheese sauce over top.
Sprinkle over remaining 1/4 cup white cheddar then sprinkle evenly with panko crumbs. Spray panko with olive oil cooking spray to lightly coat.
Bake for 20 minutes, then broil for 1-2 minutes to help brown further as needed. Remove from oven, sprinkle with bacon & parsley & serve warm.

Is there anything potatoes can not do! Many cultures make some form of potato cakes with any kind of filling you can imagine. Sauteed cabbage, ground meat, egg and onions, you name it, the possibilities are endless. Mushrooms are by far, one of my most favorite fillings.

Did you know that most of the table mushrooms we eat are all the same variety. The difference is just age.

The white button mushrooms, are simply the youngest variety. They have been cultivated, too, for that white color and soft texture. In the wild these mushrooms are usually browner.

The Portobello is the most mature mushroom; it’s really just an overgrown white mushroom! They are left to grow for longer, until they have spread out into that delicious meaty cap.

The Cremini mushroom is just in between these two varieties. It’s a moderately mature version of the white button mushroom. Mature state means that they have a browner color, firmer texture and better flavor than the younger white mushrooms. Who knew!!

These stuffed potato cakes are such a nice addition to a winter meal.

Mushroom Stuffed Potato Cakes

Course

Main Dish

Cuisine

American, European, German

Servings

Ingredients

500 gm potatoes, peeled & cut in half
200 gm fresh mushrooms, sliced
1 clove garlic, minced
2 Tbsp olive oil
salt & pepper to taste
1 Tbsp fresh parsley, chopped
1 egg, beaten
2 Tbsp butter,
35 gm freshly grated Parmigiano-Reggiano cheese
Pinch of nutmeg
80 gm 100% mozzarella cheese, cut into cubes

Course

Main Dish

Cuisine

American, European, German

Servings

Ingredients

500 gm potatoes, peeled & cut in half
200 gm fresh mushrooms, sliced
1 clove garlic, minced
2 Tbsp olive oil
salt & pepper to taste
1 Tbsp fresh parsley, chopped
1 egg, beaten
2 Tbsp butter,
35 gm freshly grated Parmigiano-Reggiano cheese
Pinch of nutmeg
80 gm 100% mozzarella cheese, cut into cubes

Instructions

Cook potatoes in salted, boiling water until soft. Drain & mash.
In a saucepan, saute mushrooms & garlic in olive oil. Season with salt & pepper & add chopped parsley.
Place mashed potatoes in a bowl; add egg, butter, grated Parmigiana cheese, a pinch of salt, pepper & nutmeg. Combine well. Divide mixture into 8 equal patties. Roll into balls & then flatten into patties. In the center of 4 of the patties place 1/4 of the mushroom mixture. Top mushrooms with a cube of mozzarella cheese. Place one of the remaining potato patties on top of each filled one & gently press edges to seal.
Heat a griddle to 350 F. Brush with some butter & fry stuffed potato patties to a golden brown on each side. Be careful when turning as they will be quite soft.

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