Ingredients and Weight:
- 1 head of broccoli (1 pound)
- 1 head of cauliflower (1 pound)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut broccoli and cauliflower into florets. Toss with olive oil and salt and pepper.
- Roast on a baking sheet for 15-20 minutes, or until tender.
- While vegetables are roasting, make cheese sauce.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Bring to a simmer and cook, stirring constantly, until thickened.
- Remove from heat and stir in cheeses, salt, and pepper.
- Pour cheese sauce over roasted vegetables and serve immediately.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 240
- Fat: 14g
- Protein: 15g
- Carbohydrates: 18g
Dish Characteristics:
- Creamy and flavorful cheese sauce
- Tender roasted vegetables
- Versatile dish that can be served as a main course or side dish
- Suitable for American taste preferences
User Comments:
- "The cheese sauce is so rich and cheesy, it goes perfectly with the roasted veggies."
- "I love how the broccoli and cauliflower are still slightly crispy on the outside and tender on the inside."
- "This is a great dish to impress guests without much effort."
- "I added some chopped bacon to the cheese sauce for extra flavor."
- "I served it with mashed potatoes and it was a hit with the whole family."
Special Precautions and Tips:
- Use fresh vegetables for the best flavor.
- If you don't have Monterey Jack cheese, substitute with Colby or mozzarella cheese.
- To make a gluten-free version, use gluten-free flour.
- For a vegetarian version, omit the bacon.
- The cheese sauce can be reheated in the microwave or on the stovetop.
