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Garlic & Cheese Cauliflower Broccoli Bake
6
40 Mins.
Ingredients
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1 pound broccoli florets
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1 pound cauliflower florets
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1 large onion, sliced
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2 garlic cloves, minced
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Salt and fresh ground pepper, to taste
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For the Cheese Sauce: 1 cup reduced fat shredded cheddar cheese, divided
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1 Tbsp. corn starch
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1 can (12 ounces) fat free evaporated milk
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1/2 tsp. dijon mustard
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1/4 tsp. smoked paprika, or to taste
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1/4 cup low fat, part skim shredded mozzarella cheese
Instructions
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1.
Preheat oven to 400F.
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2.
Drizzle a little olive oil on the bottom of a square baking dish; spread it around and set aside.
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3.
In a large skillet, bring 1/2 inch of salted water to a boil. Add the broccoli and cauliflower; cover and cook over high heat until crisp-tender, about 4 minutes. Drain the vegetables in a colander and set aside.
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4.
Wipe out the skillet, add 2 Tbsp. olive oil and heat over medium-high heat. Add onions and cook for 3 minutes, or until softened.
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5.
Stir in minced garlic and continue to stir and cook for 1 minute. Add broccoli and cauliflower to the skillet. Season with salt and pepper and continue to cook for about 2 minutes, or until lightly golden. Remove from heat and transfer the vegetables to previously prepared baking dish; set aside.
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6.
Wipe the skillet and add 1 Tbsp. olive oil, 3/4 cup shredded cheddar cheese, corn starch, evaporated milk, mustard, salt, pepper, and paprika. Cook over low heat, stirring constantly with a whisk until melted and thickened; about 2 minutes
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7.
Pour cheese sauce over broccoli and cauliflower; stir to combine. Sprinkle remaining cheeses over the top and bake for 20 minutes, or until lightly browned and bubbly.
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8.
Remove from oven and serve immediately.
