I love broccoli and cauliflower together and I think this is a nice side dish that everyone can enjoy on Thanksgiving, even those picky eaters who think they don’t like veggies! This recipe is from the Oct/Nov issue of Healthy Cooking by Taste of Home magazine which you should be able to find on stands still. I honestly didn’t know until last week that Taste of Home even offered a Healthy Cooking title and I was very happy to learn about it. Taste of Home is one of those magazines that I always find a couple of recipes in that we just really love and make over and over again. I’m sure the same will hold true for Healthy Cooking. I love that the magazines have so many pictures of the recipes and that it is regular food – never hard to find ingredients. They are also usually pretty simple recipes as well. While I don’t mind more complicated things occasionally, generally I like to keep things as easy as I can. This recipe is easy for sure, I cut the recipe in half for us and still had enough for a couple of nights.

Broccoli Cauliflower Bake


Broccoli Cauliflower Cheese Bake

16 Servings

Prep: 35 min. Bake: 20 min.

Ingredients

  • 7 cups fresh cauliflowerets
  • 6 cups fresh broccoli florets
  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons spicy brown mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 3-3/4 cups fat-free milk
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 1-1/2 cups (6 ounces) shredded Swiss cheese, divided

Directions

  1. Place cauliflower and broccoli in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  2. In small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  3. Stir in 1-1/4 cups each mozzarella and Swiss cheeses until melted. Pour over vegetables. Bake, uncovered, at 400° for 15-20 minutes or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes longer or until golden brown. Yield: 16 servings.

Nutrition Facts: 3/4 cup equals 132 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 252 mg sodium, 9 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1 high-fat meat, 1 vegetable.

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I usually can find Taste of Home at my local Walmart and Dierbergs stores. You can also subscribe on TasteofHome.com, right now they have a free issue offer going on.

What is your favorite vegetable side dish for the holidays?

Robyn    
 

Disclosure: I received this recipe and copies of the magazines to review. The opinions are my own. Transparency is everything.