Creamy Cheesy Broccoli and Cauliflower

Creamy Cheesy Broccoli and Cauliflower
Makes 12
Prep 15 m
Cook 8 m


Cheese Sauce:


  1. 1 of 2 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. 2 of 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:

  1. 1 of 2 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.
  2. 2 of 2 To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
Nutrition Information for Creamy Cheesy Broccoli and Cauliflower
Servings Per Recipe: 12
Per Serving: 11 g Fat, total, 9 g carb., 9 g pro., 7 g sat. fat, 33 mg chol., 163 kcal cal., 340 mg sodium, 1 g fiber