Wednesday, July 24, 2013

Broccoli-Cauliflower Cheese Bake

I'm always looking for new recipes for veggies. Although this is loaded with cheese and some great spices, I wasn't a fan. I thought it was missing something, but I'm not sure what. I won't be making this again.


Broccoli-Cauliflower Cheese Bake-adapted from Taste of Home Cooking School
Total Time: 55 Minutes
Serves 4

  • 1 head cauliflower, chopped
  • 1 head broccoli, chopped
  • 3 tablespoons butter
  • 1/3 cup cornstarch
  • 1-1/2 teaspoons dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 3-3/4 cup low fat milk
  • 6 ounces shredded mozzarella cheese
  • 6 ounces shredded swiss cheese
Preheat oven to 400 degrees. Place the cauliflower and broccoli in a large stock pot with 1 inch of water and bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 9x11 inch baking dish coated with cooking spray.

In small saucepan, melt butter. Stir in cornstarch, 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.

Stir in 1-1/4 cups each mozzarella and swiss cheese until melted. Pour over vegetables. Bake, uncovered, for 15-20 minutes or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes longer or until golden brown.
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