Recipe By R.PENALUNA
Rating
Published Jun 8th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 8 servings Calories 199.6

Fresh broccoli and cauliflower are baked together with a thick cheese sauce!

Recipe Ingredients

  • 6 ounces fresh cauliflower
  • 6 ounces fresh broccoli
  • 2 tablespoons butter
  • 2 ½ tablespoons all-purpose flour
  • 2 ½ cups milk
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 1 teaspoon English mustard
  • cayenne pepper to taste
  • salt and pepper to taste

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
  3. 3 In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
  4. 4 Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

Nutrition Facts

  • Calories 199.6
  • Carbohydrate 8.4 g
  • Cholesterol 43.1 mg
  • Fat 13.9 g
  • Fiber 1.2 g
  • Protein 10.9 g
  • Saturated Fat 8.7 g
  • Sodium 238.9 mg
  • Sugar 4.6 g

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Reviews

  1. I have made this several times now. Always taking it to a party. I have been asked for the 5th time to bring it to Christmas dinner at my neighbors. I think THE SECRET IS that I make it with Parmesan cheese and I crushed up Stove Top chicken stuffing in my blender for the - Read more ...
  2. I'd say use less milk! I ended up using about 3/4 cup. I also added red pepper and yellow pepper and I steamed all four veggies together (more nutritious than boiling). I used salt pepper and LOTS of Italian seasoning to season the dish. I cut up two chicken breasts and mixed together all the - Read more ...
  3. This cheese sauce mixes up much better in the microwave than on the stove and be sure to use old cheddar for maximum flavour. Amount of milk you add determines how thin or thick your sauce is and skim mixes just as well as cream or homo milk. Melt the butter then wisk in the - Read more ...
  4. This was a big success! I didn't actually measure anything. We were out of Cayenne Pepper so I used Paprika. I also added about a cup of diced cooked left-over chicken. I used Extra Aged White Cheddar Cheese. I also sprinkled some bread crumbs and Parmesan Cheese over the top and only baked it for - Read more ...
  5. I used 1 1/2cup of milk and just used broccoli. It was great I loved the thick cheesy sauce. You can also just use regular mustard.
  6. This is great. I would add more vegetables because it seems like a lot of sauce for not a lot of veggies. But it tastes wonderful!
  7. I cut back on the amount of milk after reading the reviews. I also didn't add the additional cheese the last 10 minutes of baking. I felt there was enough cheese with the sauce. This was wonderful! I will be making this again.
  8. In another recipe book there is a white sauce/cheese recipe that calls for at most 1/2 this quantity of milk. This dish ended up being very watery and we had to add two times the amount of cheese to even begin to make the dish respectable. I would definitely stick with the other recipe that - Read more ...
  9. Sauce was very watery but the flavor is good. Next time I might add some stuffing mix or cornbread mix to absorb the water.
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