Cheesy Cauliflower and Broccoli

 

7

cups fresh cauliflower florets

5

cups fresh broccoli florets

2

tablespoons olive oil

1/2

teaspoon salt

1/2

teaspoon freshly ground pepper

2

tablespoons butter or margarine

2

tablespoons Gold Medal® all-purpose flour

1

cup milk

3/4

cup shredded sharp white Cheddar cheese (3 oz)

1/4

cup pine nuts, toasted

• 1 Heat oven to 425°F. In large roasting pan, toss cauliflower and broccoli with oil, salt and pepper. Roast uncovered 25 minutes, stirring occasionally, until vegetables are browned and tender.
• 2 Meanwhile, in 1-quart saucepan, melt butter over medium-low heat. Stir in flour. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in cheese until melted.
• 3 Spoon roasted vegetables into serving dishes. Pour cheese sauce over vegetables; sprinkle with pine nuts.