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Recipe Summary

prep:
15 mins
cook:
8 mins
Servings:
12
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Ingredients

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Cheese Sauce:

Directions

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  • Cut broccoli and cauliflower into florets, discarding outer leaves and stems. You should have about 8 cups broccoli florets and 4 cups cauliflower. (If desired, use stems for soup.)

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  • In a large pot, bring 8 cups of lightly salted water to a boil. Add cauliflower; cook 2 minutes. Add broccoli; cook an additional 6 minutes or until vegetables are crisp-tender. Drain.

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While vegetables are cooking, make Cheese Sauce:
  • In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil. Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt. Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.

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  • To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.

Nutrition Facts

163 calories; total fat 11g; saturated fat 7g; cholesterol 33mg; sodium 340mg; carbohydrates 9g; fiber 1g; protein 9g.
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