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Prep 35min
Total35min
Servings4
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Ingredients
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
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Steps
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.
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Omit the pine nuts, if desired, and add a sprinkle of fresh herbs.
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Nutrition Facts
Serving Size:1 Serving
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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