Baked Kale Broccoli Cauliflower Cheddar Cheese Recipes

BROCCOLI AND CAULIFLOWER CHEESE CASSEROLE

Steps:

• 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.

BAKED KALE, BROCCOLI, CAULIFLOWER, CHEDDAR CHEESE

Steps:

• Preheat oven to 350 degrees.
• First, steam the broccoli and cauliflower: Place the broccoli and cauliflower in a large pot filled with 1 inch of water. Sprinkle with salt over the vegetables. And cover with a lid. Set it over high heat.
• Bring water to a boil, lower, and simmer for about 2 to 3 minutes, or until the broccoli turns into a bright green color. Turn off the heat. Drain water, transfer them back into the pot, and set it aside, covered for an additional 3 to 4 minutes to steam the vegetables until they are tender to the bite. Then, remove the cover to stop the cooking.
• Meantime, layer with fresh baby kale on the bottom of an 8 x 8 Pyrex baking dish and spread evenly.
• Transfer the steamed vegetables on top of the baby kale. Scatter on top with grated Parmesan cheese, and then with cheddar cheese. Drizzle the heavy cream over the vegetables.
• Optional: Season with some fresh cracked pepper to taste.
• Place the baking dish, uncovered into the oven.
• Bake for 10 minutes, or until the cheeses are completely melted and the cream has slightly thickened. Remove and set aside for a few minutes to cool down before serving.
• Serves 4

CAULIFLOWER CHEESE

Steps:

• Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins - lift out a piece to test, it should be cooked.
• Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.
• Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.
• Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.
• Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.
• Put in the oven and bake for 20 mins until bubbling.