Recipe Details
Ingredients
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2teaspoonsbutter
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2headscauliflower
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2headsbroccoli
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½cupbutter
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½cupall-purpose flour
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4cupsmilk
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1tablespoonmustard powder
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1tablespoonWorcestershire sauce
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½teaspoonground black pepper
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2cupsgrated Cheddar cheese
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1cupItalian seasoned bread crumbs
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¼cupextra-virgin olive oil
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1pinchpaprika, or to taste
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 teaspoons butter.
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Core and cut cauliflower into large florets. Cut broccoli into large florets; peel and quarter broccoli stalks.
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Bring a large stockpot of water to a boil; add cauliflower and boil until tender but still firm, 8 to 10 minutes. Transfer cauliflower to strainer using a slotted spoon; run under cold water to stop cooking. Add broccoli stalks to stockpot and boil 3 minutes; add broccoli florets to stockpot and boil until stalks and florets are tender but still firm, about 5 minutes more. Transfer broccoli to strainer and run under cold water to stop cooking. Dry cauliflower and broccoli with paper towels and place in prepared baking dish.
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Melt 1/2 cup butter in saucepan over medium heat. Whisk in flour to form a thick paste. Continue whisking constantly until flour begins to brown, about 4 minutes. Add milk and bring to a boil, whisking constantly, until sauce thickens, 2 to 4 minutes more. Remove sauce from heat; whisk in mustard, Worcestershire sauce, and pepper. Whisk in Cheddar cheese until melted and fully incorporated. Pour cheese sauce over cauliflower and broccoli. Rap baking dish on counter a few times to remove air bubbles.
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Mix bread crumbs and olive oil together in a small bowl. Top vegetable and sauce mixture with bread crumb mixture. Sprinkle paprika over bread crumb mixture.
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Bake in the preheated oven until bubbly and golden brown, about 30 minutes.
Tips
This recipe works well with older cheese.
If you like your sauce spicy, you can add a bit of cayenne with the black pepper and mustard.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories527 | |
% Daily Value * | |
Total Fat 35g |
45% |
Saturated Fat 18g |
89% |
Cholesterol 79mg |
26% |
Sodium 657mg |
29% |
Total Carbohydrate 36g |
13% |
Dietary Fiber 6g |
23% |
Total Sugars 11g |
|
Protein 21g |
42% |
Vitamin C 134mg |
149% |
Calcium 489mg |
38% |
Iron 3mg |
16% |
Potassium 923mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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