Cauliflower and Broccoli Bake Recipe

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Most Helpful Positive Review

Nov 08, 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.

—NJSS2000

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Most Helpful Critical Review

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.

—ALYCAMPB

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158 Ratings

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Jul 07, 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!

—Alpha

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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!!

—ckjj

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Jul 27, 2009

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!

—ELIZRA

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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.

—THEBEAU

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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.

—EBULLEN

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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!

—MARIGOLD1199

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Nutrition

Calories
200 kcal
10%

Carbohydrates
8.4 g
3%

Cholesterol
43 mg
14%

Fat
13.9 g
21%

Fiber
1.2 g
5%

Protein
10.9 g
22%

Sodium
239 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cauliflower and Broccoli Bake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 200
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
** Saturated Fat 8.7g 44 %
** Cholesterol 43mg 14 %
Sodium 239mg 10 %
** Potassium 275mg 8 %
Total Carbohydrates 8.4g 3 %
Dietary Fiber 1.2g 5 %
Protein 10.9g 22 %
** Sugars 4.6g
Vitamin A 13 %
Vitamin C 48 %
Calcium 39 %
Iron 8 %
** Thiamin 8 %
** Niacin 20 %
** Vitamin B6 8 %
** Magnesium 9 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.