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Broccoli and Cauliflower Bake
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Description
Broccoli and Cauliflower Bake combines roasted broccoli and cauliflower in a creamy cheddar cheese sauce sprinkled with a super easy crumb topping. This delectable casserole comes together quickly, easily and contains no canned soup.
Ingredients
- 1 head Small Broccoli, Cut Into Florets
- 1 head Small Cauliflower, Cut Into Florets
- 4 Tablespoons Unsalted Butter
- 1 Small Onion, Chopped
- 2 cloves (Large) Garlic, Minced
- ¼ cups Flour
- 1-½ cup Milk
- ¾ cups Low Sodium Chicken Broth
- 2-¼ cups Shredded White Cheddar
- Pinch Of Nutmeg
- Salt And Pepper, to taste
- FOR THE TOPPING:
- 20 Ritz Crackers
- 1 teaspoon Dried Oregano
- ½ teaspoons Onion Powder
- 3 Tablespoons Unsalted Melted Butter
Preparation
Preheat oven to 400ºF. Spray large baking dish with nonstick baking spray. Add broccoli and cauliflower and bake 15 minutes or until very lightly browned.
In large skillet over medium, heat melt butter. Add onion and cook for 5 minutes. Add garlic and cook for an additional 30 seconds. Whisk in flour and cook for 90 seconds whisking constantly. Slowly whisk in milk and chicken broth, alternating between the two. Turn heat to low and add cheddar, whisking frequently until cheese is melted and mixture is smooth and creamy. Whisk in nutmeg and salt and pepper to taste. Pour over roasted broccoli and cauliflower.
For the topping, in a food processor, crush crackers. Add oregano, onion powder and melted butter. Pulse a couple of times. Sprinkle over cheese sauce.
Bake for 25–30 minutes or until light golden brown.
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