All Recipes Best Recipe Side Dish Vegetables Cauliflower

Ingredients

1 pound broccoli crowns, cut into small pieces ½ pound cauliflower, broken into small florets ¼ cup butter 2 tablespoons all-purpose flour 1 ¼ cups half-and-half ½ teaspoon Dijon mustard ⅔ cup grated Cheddar cheese ½ cup grated Parmesan cheese .063 teaspoon paprika salt and ground black pepper to taste 3 tablespoons grated Cheddar cheese 2 tablespoons bread crumbs

Nutrition Info

212.5 calories carbohydrate: 10 g cholesterol: 46.8 mg fat: 16 g fiber: 2.3 g protein: 8.8 g saturatedFat: 9.9 g servingSize: - sodium: 277.3 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
Melt butter in a saucepan over medium heat, add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture, bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce, cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

8 servings

Broccoli and cauliflower baked in a cheese cream sauce.