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Ingredients
Vegetables
1 head cauliflower, trimmed and cut into large florets
1 head broccoli, trimmed and cut into florets
1 teaspoon salt
Sauce
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
salt to taste
freshly ground pepper to taste
1/4 teaspoon nutmeg
2 cups skim milk
8 ozs. grated cheddar cheese (about 3 cups)
Directions
Preheat oven to 375 degrees.
Spray a 2-1/2 quart
casserole dish with non-stick spray and set aside.
Vegetables
Fill a saucepan with enough water to
cover cauliflower and broccoli florets.
Add salt and bring to a gentle boil. Add the cauliflower
florets and cook for 3 minutes, then add broccoli
florets and continue cooking cauliflower and
broccoli until tender
but still firm (about 5 more minutes). Drain vegetables in a
colander, then rinse under
cold gently running water. Drain thoroughly.
Evenly arrange cauliflower and
broccoli florets in the prepared casserole dish and
set aside.
Sauce
In a medium saucepan, melt butter over
medium heat. Stir in flour, whisking constantly until thickened into a
smooth roux
(about 4 minutes). Add salt, pepper and nutmeg,
then whisk while gradually adding cold milk.
Continue whisking
until the mixture thickens (about 4 minutes). Reduce heat to a
simmer and add the cheese, whisking constantly until the cheese has
melted.
Remove from heat. Pour the cheese sauce over the vegetables
and bake
for 30-40 minutes or until bubbly and top has turned
light golden brown in color. Serve
immediately.
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