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Creamy Floret Bake

 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.
12 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.

2 of 2

Creamy Floret Bake (continued)

Directions (continued)

  • Yield: 12 servings.
Nutritional Facts: One 3/4-cup serving (prepared with fat-free milk instead of cream and reduced-fat cheese) equals 80 calories, 4 g fat (3 g saturated fat), 12 mg cholesterol, 191 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1/2 fat.