1 Picture
Ingredients
- 5 cups cauliflower florets (about 2 pounds0
- 5 cups broccoli florets (about 1 3/4 pounds)
- 2 cups milk
- 1/4 cup plus 1 tablespoon margarine, divided
- 1/3 cup flour
- 2 teaspoons dry mustard
- 3/4 teaspoons salt
- 1/4 teaspoon black pepper
- dash cayenne pepper
- 1/2 cup coarse bread crumbs
- 2 cups shredded cheese, divided
Details
Servings 8
Preparation
Step 1
Heat oven to 425° F. Spray a 13x9 inch glass or ceramic baking dish with cooking spray.
Cook cauliflower in large pot of boiling salted water 3 minutes or until almost tender. With slotted spoon, place in large bowl of ice water to stop cooking. Add broccoli to boiling water, cook 2 minutes or until almost tender. Place in ice water. Drain cauliflower and broccoli well, pat dry. Place in baking dish.
Microwave milk in a 4 cup glass measuring cup for 2 to 3 minutes or until steaming hot but not boiling. Melt 1/4 cup margarine in a large saucepan over medium heat; whisk in flour until smooth. Cook 30 seconds, whisking constantly. Remove from heat, gradually whisk in hot milk.
Return saucepan to medium-high heat; bring to a boil, whisking constantly. Reduce heat to low, simmer 5 minutes or until thick, whisking occasionally. Remove from heat, whisk in mustard, salt, black pepper and cayenne pepper.
Microwave remaining 1 tablespoon margarine in small microwave-safe bowl until melted, stir in bread crumbs. Sprinkle cauliflower and broccoli with 1 cup cheese; top with sauce. Sprinkle with remaining 1 cup of cheese; top with bread crumb mixture.
(Casserole can be made at this point 2 days ahead.
Cover and refrigerate. Add 5 to 10 minutes to baking time.)
Bake, uncovered, 30 to 40 minutes or until golden brown and bubbly.
Review this recipe