Broccoli And Cauliflower With Almonds And Cheese Recipes

CHEESY BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Steam the broccoli and cauliflower florets just until bright in colour and only slightly tender (3-4 minutes). Set aside.
• Preheat the oven to 375 degrees Fahrenheit and grease a large 9-inch by 13-inch baking dish.
• Heat a medium pot over medium-low heat and add the butter.
• Melt the butter in the pot and add the flour, whisking constantly for about 1-2 minutes.
• Slowly pour in the milk, whisking constantly to remove lumps.
• Add the nutmeg and salt and pepper, whisking to combine.
• Add the cheeses and stir gently until melted and the cheese sauce is smooth.
• Add the steamed veggies and the diced red pepper to the bottom of the baking dish, pouring the hot cheese sauce over the top.
• Stir just a little bit to be sure all the veggies are well coated in the sauce.
• Mix the breadcrumbs and parsley in a small bowl and sprinkle them evenly over the top of the veggie and sauce.
• Drizzle the melted butter over top of the breadcrumb topping and bake, uncovered, for 25-30 minutes or until the cheese sauce is bubbling and the topping is golden brown.

CHEESY CAULIFLOWER AND BROCCOLI

Steps:

• Heat oven to 425°F. In large roasting pan, toss cauliflower and broccoli with oil, salt and pepper. Roast uncovered 25 minutes, stirring occasionally, until vegetables are browned and tender.
• Meanwhile, in 1-quart saucepan, melt butter over medium-low heat. Stir in flour. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in cheese until melted.
• Spoon roasted vegetables into serving dishes. Pour cheese sauce over vegetables; sprinkle with pine nuts.

CHEESY BROCCOLI AND CAULIFLOWER

Steps:

• Cut broccoli and cauliflower into florets, discarding outer leaves and stems.
• You should have about 8 cups broccoli florets and 4 cups cauliflower.
• In a large pot, bring 8 cups of lightly salted water to a boil.
• Add cauliflower; cook 2 minutes.
• Add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. Drain.
• While vegetables are cooking, make Cheese Sauce:.
• In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
• Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
• Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
• Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
• To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
• Do Ahead: Cook vegetables, rinse under cold water to stop cooking. Drain and refrigerate. Prepare sauce; let cool, then cover and refrigerate up to a day ahead.
• To serve, uncover; remove from refrigerator and let stand 30 minutes.
• Reheat separately in microwave oven (adding more milk to sauce as needed).