Cheesy Broccoli and Cauliflower |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Great way to dress up veggies! Ingredients:
2 large head broccoli (about 3 to 3 1/2 pounds total) |
1 medium head cauliflower (about 2 pounds) |
3 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
1 3/4 cups milk |
2 cups shredded sharp cheddar cheese |
1 tablespoon dijon mustard |
1 (4 1/4 ounce) can diced green chilies, drained (to taste, i use 1/3 can) |
1/4 teaspoon hot pepper sauce |
1/8 teaspoon salt |
additional milk, if needed, to thin sauce |
Directions:
1. Cut broccoli and cauliflower into florets, discarding outer leaves and stems.
2. You should have about 8 cups broccoli florets and 4 cups cauliflower.
3. In a large pot, bring 8 cups of lightly salted water to a boil.
4. Add cauliflower; cook 2 minutes.
5. Add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. Drain.
6. While vegetables are cooking, make Cheese Sauce:.
7. In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
8. Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
9. Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
10. Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
11. To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
12. Do Ahead: Cook vegetables, rinse under cold water to stop cooking. Drain and refrigerate. Prepare sauce; let cool, then cover and refrigerate up to a day ahead.
13. To serve, uncover; remove from refrigerator and let stand 30 minutes.
14. Reheat separately in microwave oven (adding more milk to sauce as needed).
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