Quick and easy pressure cooker cauliflower & broccoli gratin – a little lightened up but a whole lot of delicious & creamy!
This post is sponsored by Crock-Pot.
This super simple holiday side-dish was made using my 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker from Target. I can already tell this kitchen appliance is going to make the holiday’s a whole lot easier! The great thing about this recipe is that you can bring your Crock-Pot pressure cooker and all the ingredients with you to a party/holiday gathering and make it right there on the counter top. No stove top, microwave or a ton of dishes needed! Just one casserole dish to serve it in will do the trick.
This recipe could easily be doubled or tripled if you have an even larger group. The 10 QT. Crock-Pot pressure cooker is big enough to serve a ton of people!
There’s no doubt you need this side dish on your Thanksgiving and holiday table. It’s just a bit lightened up without sacrificing flavor and creaminess. All you need is some cauliflower and broccoli florets. As well as butter (just a tiny bit), garlic, chicken broth, milk (I used unsweetened cashew milk), arrowroot powder, shredded cheddar cheese, and store bought fried onion pieces. And of course some salt and cracked pepper!
What is arrowroot powder?
Arrowroot powder (or flour) is a gluten-free/ grain-free thickener. It’s a great healthier alternating for thickening sauces and soups. Most grocery stores should sell this. However, if you’re not into arrowroot powder or can’t find it, regular or all purpose gluten-free flour will also do the trick!
I used unsweetened cashew milk because I don’t ever really buy regular whole milk. I’m clearly not dairy-free (give me all the cheese) but I personally don’t enjoy dairy milk. This is also a way to lighten this dish up a bit. You can use whatever milk you please, as long as it’s unsweetened and unflavored.
Check out my Crock-Pot Pumpkin Mac & Cheese for another amazing cheesy side dish that belongs on your holiday table!
I have some more holiday recipes coming using the Crock-Pot slow and pressure cooker! I’m all about making the holiday’s easy so we can enjoy what’s really important – spending time with family and friends.. and eating 😉Print
1 head of cauliflower, cut into florets
12 oz. broccoli florets
2 tbsp butter
1 tsp minced garlic
1/2 cup milk, I used unsweetened/unflavored cashew milk
1 tbsp arrowroot powder or tapioca starch, regular flour would also work
1 cup shredded cheddar cheese, plus more for topping if desired
fried onion pieces to taste for topping
salt and cracked pepper to taste
Place broccoli and cauliflower florets on top of the steal stand in the Pressure Cooker. Add 1 cup of water. Cover and set pressure cooker to the steam mode for 2 minutes with quick release pressure.
Using a slotted spoon, carefully transfer broccoli and cauliflower to a baking dish.
Remove steal stand and wipe down the pressure cooker if any water is left.
Turn on the saute button on the pressure cooker and add the butter (pressure cooker will be left uncovered)
Once melted, add the garlic and let cook for 1 minute.
Use a whisk to mix in the arrowroot flour, then slowly pour in the milk, whisking the whole time.
Heat about 2 to 3 minutes. Stir in shredded cheese. Continue to mix everything until smooth then pour mixture over broccoli and cauliflower.
If desired, add a little bit more shredded cheddar.
Add salt and cracked pepper on top. Place casserole dish under the broiler in the oven for about 4 minutes to get a crisp topping.
Top with fried onion pieces and enjoy!