Ingredients
- 8 Cups water
- 2 tablespoons plus 1/2 teaspoon kosher salt, divided
- 4 cups chopped broccoli
- 4 cups chopped cauliflower
- 2 medium yellow onions, chopped
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 1 cup half-and-half
- 1 cup whole milk
- 1 (8-ounce) package cream cheese, cubed and softened
- 2 cups shredded sharp Cheddar cheese
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups grated Parmesan cheese
- 1 1/2 cups panko(Japanese bread crumbs)
Preparation
Step 1
Preheat oven to 350 degrees. Spray a 9 x 9 -inch baking dish with nonstick cooking spray.
In a large Dutch oven, bring water and 2 tablespoons salt to a boil. Cook broccoli for about 6 minutes, or until tender. Using a slotted spoon, remove broccoli from water, and place in a colander. Rinse with cold water. Repeat process with cauliflower and onion.
In a medium saucepan, melt butter over medium heat. Stir in flour, and cook for 2 minutes, whisking constantly until combined; add half-and-half and milk. Cook over medium high heat until thickened. Stir in cream cheese, Cheddar cheese, white pepper, nutmeg, and remaining 1/2 teaspoon salt. Whisk until smooth. Gently toss with broccoli, cauliflower, and onion. Spoon into prepared dish. Top with Parmesan cheese and bread crumbs. Bake for 30 to 45 minutes, or until hot and bubbly.