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Cheesy Cauliflower and Broccoli
cups fresh cauliflower florets
cups fresh broccoli florets
tablespoons olive oil
teaspoon freshly ground pepper
tablespoons butter or margarine
tablespoons Gold Medal™ all-purpose flour
cup shredded sharp white Cheddar cheese (3 oz)
cup pine nuts, toasted
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.
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.
Spoon roasted vegetables into serving dishes. Pour cheese sauce over vegetables; sprinkle with pine nuts.
Omit the pine nuts, if desired, and add a sprinkle of fresh herbs.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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