This delicious cauliflower-based recipe is perfect for Thanksgiving.
2 tbsp diced shallot
2 cloves garlic, minced
2 tbsp flour
1 tsp paprika
1 1/2 cups milk
1 tsp Dijon mustard, optional
1 cup gruyere cheese
1 1/2 cups white cheddar
Kosher salt and black pepper, to taste
1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
1 tbsp olive oil
1/4 cup panko breadcrumbs, toasted
Preheat oven to 375°F.
In a medium saucepan, heat the butter over medium heat. Sauté the shallots and garlic until translucent, about 3 minutes. Season with salt and pepper.
Add in the flour and cook, stirring constantly until a light paste has formed, about 2 minutes. Add in the paprika and then the milk and Dijon (if using) and cook until the mixture begins to thicken.
Remove the sauce from the heat, and stir in the cheeses until melted.
Place the broccoli and cauliflower in a 9x9 baking dish, making sure vegetables are mixed and pour the cheese sauce evenly over them.
In a small bowl, toss together the breadcrumbs and a splash of olive oil until bread is evenly coated. Season with salt and pepper.
Top the vegetables with the breadcrumbs and bake for 30 to 35 minutes or until topping is rich golden in color and the vegetables are tender. Remove from oven and allow to cool for 5 minutes before serving.
Thanks for becoming one of my texting buddies and starting a conversation with me. This exclusive recipe is for you — and just in time to add to your Thanksgiving menu. This cheesy broccoli and cauliflower bake is not only delicious, but I like it because it gives you a solid serving of vegetables on your table. Celebrate with the ones you love this holiday with this hearty dish, I know I will.