Broccoli Cauliflower Cheese Food

CAULIFLOWER-BROCCOLI CHEESE BAKE

Steps:

• Preheat the oven to 325°. In a Dutch oven, heat the butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheese and salt until cheese is melted., Remove from heat. Gradually whisk in eggs. Stir in vegetable blend. Transfer to a greased 8-in.-square baking dish. Bake, uncovered, until set, 50-60 minutes. Let stand 10 minutes before serving.

BROCCOLI AND CAULIFLOWER CHEESE CASSEROLE

Steps:

• 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.

THE BEST CAULIFLOWER & BROCCOLI CHEESE

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4.
• 2. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. 3. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. 4. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection. 5. Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. 6. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of sea salt and black pepper, then scatter evenly over the cauliflower cheese. 7. Bake for 1 hour, or until golden and cooked through, then enjoy!

BROCCOLI AND CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 450 degrees F. Grease a large baking dish with butter and add the broccoli and cauliflower. Roast until slightly browned, about 15 minutes.
• In a medium saucepan, melt the butter, whisk in the flour and let it cook over medium heat for 3 minutes. Turn the heat off, whisk in the half-and-half, then turn the heat up to high and keep whisking to avoid the flour from clumping. Add the Cheddar, salt and pepper and whisk until the cheese is melted.
• Remove the broccoli and cauliflower from the oven and pour the Cheddar mixture over the top. Sprinkle evenly with the breadcrumbs and bake until golden brown, 25 to 30 minutes.

CHEESE SAUCE FOR BROCCOLI AND CAULIFLOWER

Steps:

• Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.

BROCCOLI & CAULIFLOWER SUPREME

Steps:

• Combine first 3 ingredients in medium microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until cream cheese is melted; stir until blended.
• Add vegetables; toss to coat.
• Spoon into serving bowl; sprinkle with cracker crumbs.

BROCCOLI-CAULIFLOWER CHEESE BAKE

Steps:

• Place cauliflower and broccoli in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13x9-in. baking dish coated with cooking spray., In small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in 1-1/4 cups each mozzarella and Swiss cheeses until melted. Pour over vegetables. Bake, uncovered, at 400° for 15-20 minutes or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes longer or until golden brown.

CHEESY BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted., Place vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle with ham. Pour sauce over ham. Place bread crumbs in a small bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole. , Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.

CRISPY BROCCOLI AND CAULIFLOWER

Steps:

• Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
• On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

BROCCOLI AND CAULIFLOWER CHEESE BAKE

Steps:

• Steam broccoli and cauliflower. It is important not to over cook - steam until just tender.
• Place the vegetables, oil and half of the cheese in a medium saucepan on low heat. Stir continuously until cheese is melted.
• Transfer mixture into an ovenware dish and cover with remaining cheese and breadcrumbs.
• Bake in oven at 180°C until edges are bubbling and breadcrumbs are golden.

CREAMY BROCCOLI CAULIFLOWER SOUP WITH BLUE CHEESE

Steps:

• In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
• Add flour and whisk briskly to form a roux. Slowly stir in broth.
• Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender.
• Using an immersion blender/blender/food processor, puree to desired consistency.
• Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
• Serve.

CHEESY BROCCOLI & CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
• Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
• While vegetables are simmering, in a small saucepan, melt butter.
• Stir the flour into the butter until smooth.
• Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
• Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
• Drain vegetables and place back into their saucepan.
• Add cheese sauce to the vegetables and heat through.

BROCCOLI-CAULIFLOWER MAC AND CHEESE

Steps:

• Steam broccoli and cauliflower until just tender.
• Preheat oven to 375 degrees and grease a 3 quart baking dish.
• Cook pasta 2 minutes less than package directions.
• While pasta cooks, in a medium saucepan over medium heat, melt butter. Ass flour and shallot, and cook 2 minutes, stirring frequently. In a slow stream, add milk,whisking constantly. Increase heat to medium-high and bring to simmer. Cook for 2-4 minutes until thickened.
• Off heat, add salt and cheeses, stirring until cheese is just melted. Combine pasta with cheese sauce, broccoli and cauliflower, and pour the mixture into a baking dish.
• Bake until sizzling and lightly browned on top, about 20 minutes. Let stand at least 5 minutes before serving.

BROCCOLI AND CAULIFLOWER CHEESE BAKE

Steps:

• Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain.
• Microwave Neufchatel and milk in 2-cup microwaveable measuring cup 1 min. or until Neufchatel is melted and mixture is blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with cheddar. Microwave 2 min. or until melted.
• Mix cracker crumbs and Parmesan; sprinkle over vegetables.

BROCCOLI OR CAULIFLOWER CHEESE CASSEROLE

Steps:

• Place broccoli or cauliflower in a baking dish 9x13.
• Blend soup, mayonnaise, eggs and cheese together and pour over vegetables.
• Top with buttered cracker crumbs.
• Bake at 350°F for 20-40 minutes or until bubbling.

BROCCOLI CAULIFLOWER CHEESE SOUP

Steps:

• Pre cook medium head of cauliflower and medium bunch of broccoli (Cook in cold water to boiling point. Turn down to simmer and cook for 10 minutes. Chop into bite-size pieces).
• Prepare a white sauce made from milk and flour in large pot (can use low fat milk).
• Stir in cheese and spices.
• Add vegetables and stir.
• Simmer until vegetables are tender.

BROCCOLI AND CAULIFLOWER WITH ALMONDS AND CHEESE

Steps:

• Steam cauliflower and broccoli until just tender.
• Melt butter in a frying pan and add steamed vegetables, cheese and almonds.
• Toss together so vegetables are well coated.
• Serve immediately.