Creamy Floret Bake

Name: Creamy Floret Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings.
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 zest; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon white pepper; 1/4 cup shredded cheddar cheese

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.

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 zest
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 zest, salt, nutmeg and pepper.
Arrange cauliflower and broccoli in alternate rows in a 3-qt. or 13x9-in. baking dish. Top with cream sauce and cheese. Bake, uncovered, at 325° for 20-25 minutes or until heated through.

Nutrition Facts

3/4 cup: 80 calories, 4g fat (3g saturated fat), 12mg cholesterol, 191mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 vegetable, 1/2 fat.

Originally published as Creamy Floret Bake in Taste of Home October/November 2001