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Nutrition Facts

  • One serving:
  • One 3/4-cup serving (prepared with fat-free milk instead of cream and reduced-fat cheese)
  • Calories:
  • 80
  • Fat:
  • 4 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 12 mg
  • Sodium:
  • 191 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g
  • Diabetic Exch:
  • 1-1/2 vegetable, 1/2 fat.

Creamy Floret Bake

My family loves to come over for Thanksgiving dinner because of the special side dishes I prepare. This one is always a winner! The creamy orange sauce complements the tender broccoli and cauliflower beautifully.

SERVINGS

 12

CATEGORY

 Lower Fat

METHOD

 Baked

PREP

 20 min.

COOK

 20 min.

TOTAL

 40 min.

INGREDIENTS

  • 1 large head cauliflower, broken into florets (4 cups)
  • 1 medium bunch broccoli, cut into florets (4 cups)
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half cream
  • 2 tablespoons grated orange peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon white pepper
  • 1/4 cup shredded cheddar cheese

DIRECTIONS

In a saucepan, bring 1 in. of water to a boil; add cauliflower. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender.
    In another saucepan, bring 1 in. of water to a boil; add broccoli. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain vegetables and rinse with cold water.
    Melt butter in a saucepan. Stir in flour until smooth. gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in orange peel, salt, nutmeg and pepper.
    Arrange cauliflower and broccoli in alternate rows in a 3-qt. or 13-in. x 9-in. baking dish. Top with cream sauce and cheese. Bake, uncovered, at 325° for 20-25 minutes or until heated through. Yield: 12 servings.

Printed from tasteofhome.com Oct 13, 2008

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