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“Cheesy Baked Broccoli and Cauliflower Casserole with Crispy Breadcrumb Topping”
Ingredients:
- Vegetables: 1 head of broccoli, 1 head of cauliflower, both cut into florets
- Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: pinch of nutmeg or mustard powder for extra flavor
- Breadcrumb Topping:
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons melted butter
- Garnish: Chopped parsley or chives
Instructions:
- Preheat the Oven:
- Preheat your oven to 375ยฐF (190ยฐC).
- Blanch the Vegetables:
- Bring a large pot of water to a boil. Add the broccoli and cauliflower florets and blanch for about 2 minutes. Drain and set aside.
- Prepare the Cheese Sauce:
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to remove the raw flour taste.
- Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens and is bubbling.
- Remove from heat and stir in the shredded cheddar cheese until melted. Season with salt, pepper, and optional nutmeg or mustard powder.
- Combine the Ingredients:
- In a large baking dish, arrange the blanched broccoli and cauliflower. Pour the cheese sauce evenly over the vegetables.
- Prepare the Breadcrumb Topping:
- In a small bowl, mix the breadcrumbs, grated Parmesan, and melted butter until well combined.
- Sprinkle this mixture over the cheese-covered vegetables.
- Bake:
- Place the dish in the oven and bake for about 25-30 minutes or until the top is golden brown and crispy.
- Garnish and Serve:
- Garnish with chopped parsley or chives before serving.
This recipe is quite flexible; you can add other vegetables like carrots or bell peppers, adjust the types of cheese, or even add some cooked chicken or bacon for a non-vegetarian version. Enjoy your cooking
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