Creamy Cauliflower Broccoli Bake Recipes

CAULIFLOWER AND BROCCOLI BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
• In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
• Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
• Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
• Bake in preheated oven until browned and bubbling, about 40 minutes.

CREAMED BROCCOLI AND CAULIFLOWER

Steps:

• Place the first three ingredients in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until vegetables are crisp-tender. Drain and keep warm. In another small saucepan, melt butter. Stir in flour. Gradually stir in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add American and Parmesan cheeses; cook and stir until cheeses are melted. Pour over vegetables and serve with additional Parmesan cheese if desired.

BROCCOLI CAULIFLOWER BAKE

Steps:

• Place 1 in. of water in a Dutch oven; add cauliflower and broccoli. Bring to a boil. Reduce heat; cover and cook for 7 minutes or until tender. Meanwhile, in a small bowl, combine the cheese, sour cream, chilies, 2 tablespoons butter, salt and pepper. Drain vegetables well; gently fold in cheese mixture., Transfer to a greased 2-1/2-qt. baking dish. Toss stuffing and remaining butter; sprinkle over vegetables. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

CREAMY CAULIFLOWER & BROCCOLI BAKE

Steps:

• Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn't be tender.)
• Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.

CAULIFLOWER-BROCCOLI CHEESE BAKE

Steps:

• Preheat the oven to 325°. In a Dutch oven, heat the butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheese and salt until cheese is melted., Remove from heat. Gradually whisk in eggs. Stir in vegetable blend. Transfer to a greased 8-in.-square baking dish. Bake, uncovered, until set, 50-60 minutes. Let stand 10 minutes before serving.

BROCCOLI AND CAULIFLOWER CHEESE CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
• Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
• Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
• Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

CAULIFLOWER & BROCCOLI CASSEROLE

Steps:

• Steam all the vegetables, in one pot if they'll fit, until tender.
• Spread vegetables evenly in bottom of 9 x 13 inch casserole.
• Salt and pepper to taste.
• In saucepan, heat both cans of soup (no water) and cheese over low to medium heat, stirring constantly.
• When cheese is thoroughly melted, pour evenly over vegetables in casserole.
• Sprinkle extra cheese on top, if desired.
• Bake in 350 oven until heated through.

CREAMY BROCCOLI CAULIFLOWER LASAGNA

Steps:

• In a small bowl, combine 2 tablespoons Parmesan cheese, ricotta cheese, mayonnaise, milk, basil, thyme, salt and pepper. Spread 1/4 cup into an 8x4-in. loaf pan coated with cooking spray. , Layer with one noodle, 1/4 cup cheese mixture, 1 cup of the vegetable blend and 2 tablespoons Parmesan cheese. Repeat layers. Top with the third noodle and remaining cheese mixture. Sprinkle with mozzarella and remaining Parmesan. , Cover and bake at 400° for 25 minutes. Uncover; bake 10-13 minutes longer or until golden brown and bubbly.