Broccoli and Cauliflower Cheese Bake |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Creamy mozarella and swiss cheeses create the irresistable base for these tasty veggies, while a hint of cayenne pepper gives them a kick your guests will adore. Jenn Tidwell, Fair Oaks, CA Ingredients:
7 cups fresh cauliflower florets |
6 cups fresh broccoli florets |
3 tablespoons butter |
1/3 cup all-purpose flour |
1 1/2 teaspoons spicy brown mustard |
3/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon cayenne pepper |
1/4 teaspoon pepper |
3 3/4 cups milk |
1 1/2 cups shredded mozzarella cheese, divided |
1 1/2 cups shredded swiss cheese, divided |
Directions:
1. Place cauliflower and broccoli in a dutch oven; add 1 inch of water. Bring to a boil. Reduce heat, cover and simmer for 3 to 5 minutes or until crisp-tender. Drain, transfer to a 9 x 13 baking dish coated with nonstick spray.
2. In a small saucepan, melt butter. Stir in the flour, mistand, salt, nutmet, cayenne and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened.
3. Stir in 1-1/4 cups each mozzarella and swiss cheeses until melted. Pour over vegetables. Bake, uncovered at 400 for 15 to 20 minutes or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes longer or until golden brown.
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