Thursday, August 25, 2016

broccoli and cauliflower cheese casserole


  • Servings: 8
  • 1 pound broccoli crowns, cut into small pieces
  • 1/2 pound cauliflower, broken into small florets
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups half-and-half
  • 1/2 teaspoon dijon mustard
  • 2/3 cup grated cheddar cheese
  • 1/2 cup grated parmesan cheese
  • 1/8 teaspoon paprika
  • salt and ground black pepper to taste
  • 3 tablespoons grated cheddar cheese
  • 2 tablespoons bread crumbs


    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • bring a large pot of lightly salted water to a boil. add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. drain and transfer broccoli-cauliflower to a baking dish.
  • melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. whisk half-and-half and dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
  • stir 2/3 cup cheddar cheese, parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. season sauce with salt and pepper. pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons cheddar cheese and bread crumbs.
  • bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

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