Cheesy Broccoli and Cauliflower Bake

Ingredients

• 4 cups broccoli florets

• 4 cups cauliflower florets

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups whole milk (warm)

• 1 cup heavy cream (or half-and-half)

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika (optional)

• Salt and black pepper, to taste

• 2 cups shredded sharp cheddar cheese (divided)

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ½ cup breadcrumbs (panko or regular)

• 2 tbsp olive oil (or melted butter, for topping)

• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Blanch veggies: Bring a large pot of salted water to a boil. Add broccoli and cauliflower florets, cooking 3–4 minutes until just tender-crisp. Drain well and pat dry.

3. Make the cheese sauce:

   • In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute to form a roux.

   • Slowly whisk in warm milk and cream until smooth. Simmer 2–3 minutes until slightly thickened.

   • Stir in Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.

   • Add 1 ½ cups cheddar, mozzarella, and Parmesan. Stir until melted and smooth.

4. Assemble the bake: Spread broccoli and cauliflower evenly in the baking dish. Pour cheese sauce over the top and mix lightly to coat.

5. Top with cheese and crumbs: Sprinkle remaining ½ cup cheddar on top. In a small bowl, mix breadcrumbs with olive oil (or melted butter) and scatter over the top.

6. Bake: Bake uncovered for 25–30 minutes, until golden and bubbly.

7. Serve: Garnish with parsley and serve warm.