Wedding of Cauliflower and Broccoli Gratinated with Oatmeal Horseradish Crumbs

This wedding of cauliflower and broccoli gratinated with oatmeal horseradish crumbs is sure to impress with its unique flavor combination and comforting texture. I had this back in 2015 on a cruise en route to Funchal, Madeira. What an interesting dish and it has taken me a bit of research to work out how it was put together. Enjoy this hearty and wholesome dish with your loved one for a memorable meal together! Perfect for a romantic dinner for two.

Wedding of Cauliflower and Broccoli Gratinated with Oatmeal Horseradish Crumbs

Ingredients

• 1 small head of cauliflower
• 1 small head of broccoli
• 1 cup rolled oats
• 2 tablespoons grated horseradish
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Preparation

1. Prepare the Cauliflower and Broccoli:
   • Preheat your oven to 375°F (190°C).
   • Wash the cauliflower and broccoli heads thoroughly under running water. Remove any outer leaves and cut them into florets.
   • Fill a large pot with water and bring it to a boil. Add a pinch of salt. Blanch the cauliflower and broccoli florets in the boiling water for about 3 minutes, then drain them and transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
2. Prepare the Oatmeal Horseradish Crumbs:
   • In a food processor, pulse the rolled oats until they are finely ground but still have some texture.
   • In a mixing bowl, combine the ground oats, grated horseradish, grated Parmesan cheese, minced garlic, breadcrumbs, and olive oil. Season with salt and pepper to taste. Mix well until the ingredients are evenly distributed.
3. Assemble the Gratin:
   • Arrange the blanched cauliflower and broccoli florets in a baking dish, alternating between the two for an attractive presentation.
   • Sprinkle the oatmeal horseradish crumb mixture evenly over the cauliflower and broccoli, covering them completely.
4. Bake the Gratin:
   • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the gratin is golden brown and the cauliflower and broccoli are tender.
5. Serve:
   • Once the gratin is done, remove it from the oven and let it cool for a few minutes.
   • Garnish with fresh parsley leaves for a pop of color and freshness.
   • Serve the wedding of cauliflower and broccoli gratinated with oatmeal horseradish crumbs hot, alongside your favorite side dishes or as a standalone main course.
6. Enjoy!

Tips:

• You can customize this recipe by adding other herbs and spices to the oatmeal horseradish crumb mixture, such as thyme, rosemary, or smoked paprika, to suit your taste preferences.
• For a vegan version of this dish, simply omit the Parmesan cheese or replace it with a vegan cheese alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.