Cauliflower and Broccoli Cheese Bake
This Cauliflower and Broccoli Cheese Bake features tender veggies in a creamy, cheesy sauce. Perfect for a comforting dinner, it’s an easy recipe that blends rich flavors into a nutritious, veggie-packed meal.
Why You’ll Love This Recipe
This cauliflower and broccoli cheese bake is a nutritious, healthy dinner that combines tender cauliflower and broccoli with a creamy, cheesy sauce, offering a comforting meal packed with vitamins and flavor. Easy to prepare and perfect for family nights, it’s versatile—serve with protein or bread—and provides a guilt-free indulgence that’s both delicious and wholesome.
Recipe Tips and Tricks
- Blanch Veggies First: Retains color and texture.
- Use Fresh Cheese: Enhances flavor over pre-shredded.
- Don’t Overbake: Prevents sauce from separating.
- Stir Sauce Smoothly: Ensures a creamy consistency.
- Check Seasoning: Taste and adjust salt based on cheese.
- Use a Casserole Dish: Ensures even baking.
- Rest Before Serving: Allows sauce to set.
- Serve Warm: Maximizes the veggie-cheese contrast.
- Store Covered: Prevents drying out.
- Reheat Gently: Restores texture if needed.
Cauliflower and Broccoli Cheese Bake
Creamy cauliflower and broccoli cheese bake, healthy dinner.
Ingredients
- ¼ tsp black pepper
- ¼ tsp salt
- ½ tsp mustard powder
- 1 clove garlic, minced
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 head broccoli
- 1 head cauliflower
- 2 tbsp flour
- 2 tbsp unsalted butter
Instructions
- Prep the Veggies: Cut cauliflower and broccoli into bite-sized florets and blanch in boiling water for 2-3 minutes. Drain and set aside.
- Preheat Oven: Set oven to 375°F and grease a casserole dish.
- Make the Sauce: Melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute, then stir in flour and cook for 1 minute more.
- Add Milk: Gradually whisk in milk, stirring until the sauce thickens, about 3-4 minutes. Add mustard powder, salt, and pepper.
- Incorporate Cheese: Remove from heat and stir in half the cheddar cheese until melted and smooth.
- Combine with Veggies: Place blanched cauliflower and broccoli in the casserole dish, then pour the cheese sauce over them, tossing gently to coat.
- Top with Cheese: Sprinkle the remaining cheddar cheese evenly over the top.
- Bake the Dish: Bake for 20-25 minutes until the cheese is bubbly and golden.
- Rest the Bake: Let it rest for 5 minutes to allow the sauce to set.
- Serve and Enjoy: Serve warm and savor this creamy, veggie-packed delight!
Notes
- Blanch veggies to retain color; use fresh cheese for flavor.
- Stir sauce smoothly for creaminess; avoid overbaking to prevent separation.
- Store leftovers covered to maintain freshness; reheat gently to restore texture.
- This recipe can be adapted for dairy-free or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 277Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 48mgSodium 419mgCarbohydrates 20gFiber 6gSugar 7gProtein 14g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Cauliflower (1 head): Cut into florets for tenderness.
- Broccoli (1 head): Cut into florets for freshness.
- Cheddar Cheese (1 cup, shredded): Sharp for flavor.
- Milk (1 cup): Whole for creaminess.
- Flour (2 tbsp): For thickening the sauce.
- Butter (2 tbsp): Unsalted for richness.
- Garlic (1 clove): Minced for aromatic depth.
- Mustard Powder (½ tsp): Adds tangy kick.
- Salt (¼ tsp): Enhances flavor; adjust to taste.
- Black Pepper (¼ tsp): Adds a subtle kick.
Variations and Substitutions
- Veggie Swap: Use Brussels sprouts or carrots.
- Cheese Swap: Replace cheddar with Gruyere or vegan cheese.
- Milk Swap: Use almond milk for dairy-free.
- Flour Swap: Use cornstarch or gluten-free flour.
- Butter Swap: Use olive oil or margarine.
- Spice Swap: Replace mustard with paprika or nutmeg.
- Protein Add-In: Add cooked chicken or tofu.
- Low-Sodium: Reduce or skip salt based on cheese.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days; reheat in oven.
- Freezer: Freeze unbaked for up to 2 months; thaw in fridge.
- Reheating: Warm in oven at 350°F for 15-20 minutes.
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