Cheesy Broccoli and Cauliflower Bake
A delightful and creamy bake that combines fresh broccoli and cauliflower with a luscious cheese sauce and a crispy breadcrumb topping, perfect for any meal.
Ingredients
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
For the Cheese Sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon mustard (optional) For added flavor
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Topping
- 1 cup breadcrumbs For topping
- 2 tablespoons olive oil For drizzling on top
Instructions
Preparing the Vegetables
- Preheat your oven to 350°F (175°C).
- Steam the broccoli and cauliflower florets until they are just tender, about 5 minutes. Drain and set aside.
Making the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat. Add the flour, whisking to combine, and cook for about 1 minute.
- Slowly pour in the milk, continuing to whisk until the mixture thickens.
- Stir in the mustard, garlic powder, onion powder, salt, and pepper. Add the cheddar and mozzarella cheese, stirring until melted and smooth.
Combining and Baking
- Combine the steamed broccoli and cauliflower with the cheese sauce in a large bowl. Mix well until the veggies are fully coated.
- Transfer the mixture into a greased baking dish, spreading it evenly.
- In a small bowl, combine the breadcrumbs with olive oil and mix until they are coated. Sprinkle the breadcrumb mixture evenly over the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. Let it sit for a few minutes before serving.
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Notes
For variations, consider adding other vegetables, meats, or experimenting with different types of cheese or spices. Store leftovers in an airtight container for up to three days, or freeze for up to three months.