- 10
- 60 mins
Ingredients
- Olive Oil
- 1 medium Yellow Onion (diced)
- 1 tablespoon Chili Powder
- Salt
- 1/2 Cup Unsalted Butter (divided; plus more as needed)
- 4 tablespoons All-Purpose Flour
- 1 cup Milk
- 1 cup Heavy Cream
- 1/2 pound Gruyere Cheese (shredded)
- 1/2 pound Cheddar Cheese (shredded)
- 1/4 cup freshly grated Parmesan Cheese
- freshly cracked Black Pepper
- 1 head Broccoli (chopped)
- 1 head Cauliflower (chopped)
- 1 1/2 cups Breadcrumbs (1/2-1 inch cubes)
- Salt
- freshly cracked Black Pepper
- Red Chili Flake
Preparation
Step 1
step 1
ingredients Olive Oil
1 medium Yellow Onion (diced)
1 tablespoon Chili Powder
Salt
instructions Preheat oven to 400 F. In a medium sauté pan, heat a few tablespoons of olive oil over medium. Sauté the onions until translucent, about 3 minutes. Season with salt and chili powder. Remove from heat and set aside.
step 2
ingredients 1/2 Cup Unsalted Butter (divided; plus more as needed)
4 tablespoons All-Purpose Flour
1 cup Milk
1 cup Heavy Cream
1/2 pound Gruyere Cheese (shredded)
1/2 pound Cheddar Cheese (shredded)
1/4 cup freshly grated Parmesan Cheese
freshly cracked Black Pepper
instructions Melt 4 tablespoons of butter with flour in a sauce pot over medium heat. Stir together to form a dry paste and cook for 2 minutes. Slowly whisk in the milk and cream. Cook over medium heat for 5 minutes or until slightly thickened. Remove the sauce from the heat, and stir in the cheeses until melted. Add the cooked onions and adjust seasoning to taste.
step 3
ingredients 1 head Broccoli (chopped)
1 head Cauliflower (chopped)
instructions Toss the broccoli and cauliflower in an oval baking dish, making sure vegetables are mixed evenly. Pour the cheese sauce evenly over the vegetables.
step 4
ingredients 1 1/2 cups Breadcrumbs (1/2-1 inch cubes
Salt
freshly cracked Black Pepper
Red Chili Flake
instructions In a large bowl toss together the breadcrumbs and a splash of olive oil until bread is evenly coated. Season with chili flakes, salt and pepper.
step 5
ingredients
instructions Top the vegetable mix with the breadcrumbs and bake for 30 to 35 minutes or until topping is rich golden in color. Remove from oven and allow to cool for 5 to 10 minutes before serving.
Helpful Tip:
1. The roux should become a nice golden brown before adding the milk and cream.
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