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Cheesy Broccoli and Cauliflower Skillet
Who says veggie dishes have to be boring? Mary Berg proves the veggie haters wrong with this cheesy and creamy skillet packed with broccoli, cauliflower, and white cheddar topped with a buttery panko garnish.
YIELDS
6
Ingredients
- 1 small head cauliflower, cut into florets
- 1 broccoli crown, cut into florets
- 3 tablespoons (42 g) butter, divided
- 1 shallot, finely diced
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, minced
- 3 tablespoons (24 g) all-purpose flour
- 2 cups (500 ml) milk
- Pinch freshly grated nutmeg
- 2 teaspoons Dijon mustard
- 2 1/2 cups (288 g) grated extra old white cheddar cheese, divided
- 4 tablespoons chives, finely chopped
- 1/2 cup (40 g) panko
- 1/2 cup (40 g) ground Parmesan cheese
Directions
- Heat your oven to 350°F. Add the cauliflower and broccoli to a large ovenproof dish or cast-iron skillet and toss to distribute evenly.
- In a medium saucepan, melt two tablespoons of butter over medium heat. Add in the shallot, season with salt and pepper, and cook for about one to two minutes. Add the garlic and whisk in the flour. While continuing to whisk, cook for 30 seconds, then slowly pour in the milk. Add in the nutmeg and mustard and bring to a light boil. Cook, whisking frequently, until thick, about four to five minutes.
- When the sauce has thickened, turn the heat low and whisk in two cups of the cheddar cheese. Add the chives, season with salt and pepper, and pour the sauce over the cauliflower and broccoli.
- Melt the remaining one tablespoon of butter and toss with the panko. Add the remaining half a cup of cheddar and the Parmesan cheese and scatter over the broccoli and cauliflower.
- Bake for 45 to 50 minutes or until the vegetables are tender, the cheese sauce is bubbly, and the top is golden brown. Serve and enjoy!
TIP: Cover the skillet with foil for the first half of baking for more tender veggies.
