Broccoli-Cauliflower Cheese Bake
Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick guests will adore. —Jenn Tidwell, Fair Oaks, California
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 shredded part-skim mozzarella cheese, divided
- 1-1/2 cups shredded Swiss cheese, divided
Reviews
Made this tonight for dinner. Added chicken tenderloins! Served over rice. Subbed cheddar for the Swiss. Added sautéed onions in the sauce which was very easy to make. Received compliments from everyone who ate. Will make again.
Flavors were good - I liked the addition of cayenne pepper and nutmeg. I didn't change or modify anything. Originally found this in my cookbook, "Taste of Home Best Loved Healthy Recipes" - I'd certainly make this again.
I made a recipe for 4. I doubled the spices, butter, flour, and mustard; used 1 cup milk and 1 1 /2 ounces of each cheese. The reviews said it was a little bland, well it was still a little bland but okay for a one time prep.
This was a nice change from our traditional cheesy veggies. But the kids didnt care for the cayenne. Will probably omit that next time!
Where did the beautiful casserole dish in the picture come from? The casserole was great. I added a little extra (Mrs. Dash Southwest Chipotle for our taste).
My family really enjoyed this dish - The ONLY thing I did different was use parm instead of swiss since we don't care for swiss - I've been asked to make it again for New Years Day.
I like how you used this recipe otherwise to suit your preferences! Happy Cooking, Jenn
Sorry you feel as you do about this recipe, we do have our own taste buds, change it up to suit you! Thanks for commenting though...happy cooking, Jenn
With the veggies and cheese, I didn't think there was any way this wouldn't be good. But I thought there might be too much milk in proportion to the flour. Sure enough, the sauce didn't thicken enough and was soupy even after baked. Like the others, I also thought taste was a little bland. But I didn't want to throw out such a huge amount of food, so the next day, I sauteed some onion in butter, added the leftever casserole and chicken broth to thin. Then I used the immersion blender to puree, and made cream of broccoli/cauliflower soup. Not bad!
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