Cheesy Broccoli and Cauliflower

Cheesy Broccoli and Cauliflower

Time: 23 mins


  • 2 large head broccoli (about 3 to 3 1/2 pounds total)
  • 1 medium head cauliflower (about 2 pounds)


  • 1 Cut broccoli and cauliflower into florets, discarding outer leaves and stems.
  • 2 You should have about 8 cups broccoli florets and 4 cups cauliflower.
  • 3 In a large pot, bring 8 cups of lightly salted water to a boil.
  • 4 Add cauliflower; cook 2 minutes.
  • 5 Add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. Drain.
  • 6 While vegetables are cooking, make Cheese Sauce:.
  • 7 In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
  • 8 Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
  • 9 Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
  • 10 Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
  • 11 To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
  • 12 Do Ahead: Cook vegetables, rinse under cold water to stop cooking. Drain and refrigerate. Prepare sauce; let cool, then cover and refrigerate up to a day ahead.
  • 13 To serve, uncover; remove from refrigerator and let stand 30 minutes.
  • 14 Reheat separately in microwave oven (adding more milk to sauce as needed).

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