Cheesy Cauliflower and Broccoli Bake

This easy side dish of cauliflower, broccoli and a delicious cheese sauce can also become a main dish by adding either cooked chicken or ham. Pimientos and Dijon mustard are added to a traditional cheese sauce, and panko bread crumbs tossed in butter are sprinkled on top of the casserole. Since this is a large side dish, I simply cut it in half for my husband and I. Enjoy!

4 C. fresh cauliflower florets
4 C. fresh broccoli florets
1/4 C. salted butter
1/4 C. all-purpose flour (or flour of choice)
2 C. whole milk
1 (4-oz) jar diced pimientos, drained
1 tsp. salt
1 tsp. Dijon mustard
1 (8-oz) block sharp Cheddar cheese, shredded
1/4 C. panko (Japanese bread crumbs)
2 Tbsp. salted butter, melted

Preheat oven to 375 degrees. Lightly spray and 11×7 inch baking dish with cooking spray. In a large Dutch oven, bring cauliflower and broccoli to boil over high heat. Reduce heat, and simmer until crisp-tender, about 3 minutes. Drain well.

In Dutch oven, melt butter over medium heat. Whisk in flour; cook for 2 minutes. Gradually whisk in milk; cook, whisking occasionally, until thickened and bubbly. Stir in pimientos, salt, and mustard. Stir in cheese until melted. Stir in broccoli and cauliflower, and pour into prepared pan.

In a small bowl, stir together bread crumbs and melted butter. Sprinkle onto casserole. Bake until golden brown and bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.

1 comment

    • Judy on February 8, 2018 at 8:28 pm

    This dish was absolutely delicious. We can still have some tomorrow night for dinner. It made quite a bit. It was so easy too. Veggies always taste good with cheese sauce on them.
    Another hit.

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