50

min
  • healthy

Fractal Broccoli and Purple Cauliflower Gratin

Embrace the beauty of fractal patterns and a symphony of flavors with this unique and elegant Fractal Broccoli and Purple Cauliflower Gratin. This recipe is a delightful blend of textures, combining the crispiness of the Parmesan crust with the creaminess of the béchamel sauce, while the vibrant colors of the broccoli and cauliflower provide a feast for the eyes.

  • SERVES
    6 people
  • PREP TIME
    20 minutes
  • Cook TIME
    30 minutes
Ingredients
  • 1 large head of Fractal Broccoli (also known as Romanesco Broccoli)
  • 1 medium head of Purple Cauliflower
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup panko bread crumbs
Directions
  1. Preheat your oven to 375°F (190°C).
  2. Cut the Fractal Broccoli and Purple Cauliflower into florets, then blanch them in salted boiling water for about 5 minutes. Drain and set aside.
  3. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes.
  4. Gradually whisk in the milk until smooth. Continue to cook and stir until the sauce thickens.
  5. Remove from heat and stir in half of the Parmesan cheese, nutmeg, salt, and pepper.
  6. Arrange the blanched broccoli and cauliflower in a baking dish. Pour the béchamel sauce over the vegetables.
  7. In a small bowl, combine the remaining Parmesan and panko bread crumbs, then sprinkle the mixture on top of the vegetables.
  8. Bake for about 25-30 minutes, or until the top is golden and bubbly. Let it cool for a few minutes before serving.

This Fractal Broccoli and Purple Cauliflower Gratin is a stunning deviation from the typical gratin. The fractal broccoli, with its fascinating natural geometric pattern, and the purple cauliflower, with its vibrant hue and slightly sweeter flavor, add a visual and taste sensation to the dish. The traditional béchamel sauce and Parmesan crust are given a twist with the addition of freshly grated nutmeg, which adds a hint of warmth and complexity to the overall flavor profile.

This recipe was inspired by the Iron Chef's love for playing with color and texture in culinary creations. The choice of Fractal Broccoli and Purple Cauliflower was a deliberate attempt to create a visually striking dish that also delivers a rich and satisfying taste.

Gratins originated from French cuisine and are typically prepared in a shallow dish. A gratin is baked or broiled to form a golden crust on top and is often made with vegetables, pasta, or meat. Our version of this classic dish, while keeping to its roots, adds a unique and modern twist. The use of unusual vegetables like Fractal Broccoli and Purple Cauliflower sets this dish apart from common versions, making it a conversation piece at any dinner table. Enjoy the harmony of flavors, the textural contrast between the creamy béchamel and the crispy Parmesan crust, and the visual delight of this unique gratin.

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