Creamy Cheesy Broccoli and Cauliflower

Creamy Cheesy Broccoli and Cauliflower
Servings: 12 Prep 15 mins Cook 8 mins


  • 2 large heads broccoli (about 3-1/2 pounds total)
  • 1 medium-size head cauliflower (about 2 pounds)
Cheese Sauce:
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups milk
  • 2 cups shredded sharp cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1 4 1/4 ounce can diced green chiles, drained
  • 1/4 teaspoon hot-pepper sauce
  • 1/8 teaspoon salt
  • Additional milk, if needed, to thin sauce

Make It

1. 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.)

2. 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.

While vegetables are cooking, make Cheese Sauce:

3. 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.

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

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 163, Fat, total (g): 11, chol. (mg): 33, sat. fat (g): 7, carb. (g): 9, fiber (g): 1, pro. (g): 9, sodium (mg): 340, Percent Daily Values are based on a 2,000 calorie diet.