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Cauliflower and Broccoli Bake
SUBMITTED BY:
R.PENALUNA
PHOTO BY:
LADYJAYPEE
"Fresh broccoli and cauliflower are baked together with a thick cheese sauce!"
RECIPE RATING:
Read Reviews
(65)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
30 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 ounces fresh cauliflower
6 ounces fresh broccoli
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 1/2 cups milk
1 (8 ounce) package shredded sharp Cheddar cheese
1 teaspoon English mustard
cayenne pepper to taste
salt and pepper to taste
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DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.
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REVIEWS
Reviewed on Nov. 8, 2003 by NJSS2000
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NJSS2000
Nov. 8, 2003
I cut back on the amount of milk after reading the reviews. I also didn't add the additional cheese the last 10 minutes of baking. I felt there was enough cheese with the sauce. This was wonderful! I will be making this again.
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20 users found this review helpful
I cut back on the amount of milk after reading the reviews. I also didn't add the additional...
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Reviewed on Oct. 27, 2003 by ALYCAMPB
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ALYCAMPB
Oct. 27, 2003
In another recipe book, there is a white sauce/cheese recipe that calls for at most 1/2 this quantity of milk. This dish ended up being very watery, and we had to add two times the amount of cheese to even begin to make the dish respectable. I would definitely stick with the other recipe that I have in the future.
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10 users found this review helpful
In another recipe book, there is a white sauce/cheese recipe that calls for at most 1/2 this...
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Reviewed on Jul. 24, 2003 by EBULLEN
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EBULLEN
Jul. 24, 2003
Sauce was very watery, but the flavor is good. Next time I might add some stuffing mix or cornbread mix to absorb the water.
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6 users found this review helpful
Sauce was very watery, but the flavor is good. Next time I might add some stuffing mix or...
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Reviewed on Jul. 24, 2003 by Wonder Wanda
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Wonder Wanda
Jul. 24, 2003
I thought this was fine. I used 3/4 cup heavy cream and 1/2 cup milk, which took care of the thinness issue, and upped the cayenne (3/4 tsp). Overall I thought the combination was nice and spicy. However, I'm not usually a big fan of vegetables smothered in cheese (I just happened to have the ingredients this time), so I doubt I'll be making this or a similar dish again.
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6 users found this review helpful
I thought this was fine. I used 3/4 cup heavy cream and 1/2 cup milk, which took care of the...
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Reviewed on Jul. 24, 2003 by JMAYER6
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JMAYER6
Jul. 24, 2003
The sauce was not as thick as expected-was good but would somehow like it thicker and less watery. My own made up version is better!
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5 users found this review helpful
The sauce was not as thick as expected-was good but would somehow like it thicker and less...
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Reviewed on Feb. 25, 2007 by ckjj
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ckjj
Feb. 25, 2007
This cheese sauce mixes up much better in the microwave than on the stove and be sure to use old cheddar for maximum flavour. Amount of milk you add determines how thin or thick your sauce is and skim mixes just as well as cream or homo milk. Melt the butter then wisk in the flour and add milk. Cook on high for about 3-4 minutes, stirring every minute. Add the cheese and heat again for 1-2 minutes until the cheese melts into the white sauce. No lumps!!
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4 users found this review helpful
This cheese sauce mixes up much better in the microwave than on the stove and be sure to use...
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Reviewed on Jul. 7, 2006 by Alpha
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Alpha
Jul. 7, 2006
This was a big success! I didn't actually measure anything. We were out of Cayenne Pepper so I used Paprika. I also added about a cup of diced, cooked left-over chicken. I used Extra Aged White Cheddar Cheese. I also sprinkled some bread crumbs and Parmesan Cheese over the top, and only baked it for about 30 minutes. A DEFINITE keeper!
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4 users found this review helpful
This was a big success! I didn't actually measure anything. We were out of Cayenne Pepper so...
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Reviewed on Mar. 4, 2006 by
ELIZRA
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ELIZRA
Mar. 4, 2006
I can't rate this, I'd say, use less milk! I ended up using about 3/4 cup. I also added red pepper and yellow pepper and I steamed all four veggies together (more nutritious than boiling). I used salt, pepper and LOTS of Italian seasoning to season the dish. I cut up two chicken breasts and mixed together all the veggies, the chicken and the cheese sauce altogether. Then, I layered sliced tomatoes on top and sprinkled it with cheese. A main dish for us. YUMMY!
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4 users found this review helpful
I can't rate this, I'd say, use less milk! I ended up using about 3/4 cup. I also added red...
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Reviewed on Feb. 16, 2006 by THEBEAU
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THEBEAU
Feb. 16, 2006
I used 1 1/2cup of milk and just used broccoli. It was great, I loved the thick cheesy sauce. You can also just use regular mustard.
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4 users found this review helpful
I used 1 1/2cup of milk and just used broccoli. It was great, I loved the thick cheesy sauce....
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Reviewed on Dec. 14, 2005 by
MARIGOLD1199
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MARIGOLD1199
Dec. 14, 2005
This is great. I would add more vegetables because it seems like a lot of sauce for not a lot of veggies. But it tastes wonderful!
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4 users found this review helpful
This is great. I would add more vegetables because it seems like a lot of sauce for not a lot...
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