Rating: 4.5 stars
24 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Broccoli and cauliflower baked in a cheese cream sauce.

Recipe Summary

15 mins
25 mins
40 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.

  • Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.

  • Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.

  • Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

Cook's Notes:

Any sharp cheese can be substituted for the Cheddar. Romano cheese can be substituted for the Parmesan cheese.

Nutrition Facts

213 calories; protein 8.8g; carbohydrates 10g; fat 16g; cholesterol 46.8mg; sodium 277.3mg. Full Nutrition