Broccoli-Cauliflower Cheese Bake |
|
 |
Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 16 |
|
Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick guests will adore. âJenn Tidwell, Fair Oaks, California Ingredients:
7 cups fresh cauliflowerets |
6 cups fresh broccoli florets |
3 tablespoons butter |
1/3 cup king arthur unbleached 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 fat-free milk |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided |
1-1/2 cups (6 ounces) shredded swiss cheese, divided |
Directions:
1. Place cauliflower and broccoli in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
2. In small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, 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 15-20 minutes or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes longer or until golden brown. Yield: 16 servings.
|
|