Broccoli-Cauliflower Gratin
Prep:
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Cook:
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Ingredients
1 pound fresh broccoli florets
1 pound fresh cauliflower florets
1½ cups compliant mayonnaise
1 cup cheddar cheese, shredded (4 ounces)
¾ cup freshly grated Parmesan cheese
4 green onions, sliced
2 TBSP compliant Dijon mustard
¼ tsp cayenne pepper
3 TBSP toasted SCD breadcrumbs
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454 grams fresh broccoli florets
454 grams fresh cauliflower florets
355 ml compliant mayonnaise
113 grams cup cheddar cheese, shredded
68 grams freshly grated Parmesan cheese
4 green onions, sliced
2 TBSP (30 ml) compliant Dijon mustard
¼ tsp (1.25 ml) cayenne pepper
3 TBSP (45 ml) toasted SCD breadcrumbs
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Arrange florets in a steamer basket over boiling water.
- Cover and steam for 6 to 8 minutes or until crisp-tender.
- Drain well.
- Arrange florets in a lightly greased 2-quart baking dish.
- Stir together mayonnaise, cheddar, parmesan, green onions, Dijon, and cayenne pepper.
- Spoon over flowerets.
- Sprinkle with SCD breadcrumbs.
- Bake at 350°F (175°C) for 20-25 minutes or until golden.
- Makes 8 servings.
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Nutritional Info
Storage
Notes
Used with permission from
SCD RecipeRelated Recipes
Coddled Egg Mayonnaise
SCD
mSCD
IBD-AID P1
Prep:
10 min (plus time for eggs to reach room temp)
|
Cook:
1 min
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