Broccoli Cauliflower Cheese Bake

Serving Size: 10

Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick that guests will adore.

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40

Recipe Serving Size10

Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pyrex baking dish, Sharp Knives, Stock pot or >5 Qt pot

1 head cauliflower For 10 servings, medium head, about 2 pounds, cut into florets
3 crown broccoli For 10 servings, 3 medium head, about 1 pounds, cut into florets
3 tablespoon butter
1/3 cup all-purpose flour
1 1/2 teaspoon spicy brown mustard
3/4 teaspoon Kosher salt
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3 3/4 cup fat-free milk
1 1/2 cup mozzarella cheese divided
1 1/2 cup swiss cheese divided

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 a small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne, onion powder, garlic powder, 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 of each mozzarella and Swiss cheeses until melted. Pour over vegetables. Bake, uncovered, at 450° for 20 minutes or until golden brown.

Reheating Instructions

Heat in microwave on medium power until heated through, stirring halfway through cooking time, or heat in 325 degree oven for 20 minutes.