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Broccoli-Cauliflower Cheese Bake

 Broccoli-Cauliflower Cheese Bake
Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick guests will adore. —Jenn Tidwell, Fair Oaks, California
16 ServingsPrep: 35 min. Bake: 20 min.

Ingredients

  • 7 cups fresh cauliflowerets
  • 6 cups fresh broccoli florets
  • 3 tablespoons butter
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons spicy brown mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 3-3/4 cups fat-free milk
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 1-1/2 cups (6 ounces) shredded Swiss cheese, divided

Directions

  • 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 13-in. x 9-in. baking dish
  • coated with cooking spray.
  • In small saucepan, melt butter. Stir in the flour, mustard, salt,
  • nutmeg, cayenne 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 each mozzarella and Swiss cheeses until melted.

2 of 2

Broccoli-Cauliflower Cheese Bake (continued)

Directions (continued)

  • Pour over vegetables. Bake, uncovered, at 400° for 15-20 minutes
  • or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes
  • longer or until golden brown. Yield: 16 servings.
Nutritional Facts: 3/4 cup equals 132 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 252 mg sodium, 9 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1 high-fat meat, 1 vegetable.