If you’ve had difficulty in the past¬† getting your kids to eat vegetables, you’re in luck.¬† This recipe from Heather McPherson of The Orlando Sentinel puts and delicious spin on broccoli and cauliflower.

Snowy Broccoli and Cauliflower Bake (Yield 6 Servings)



2 cups water

1/2 teaspoon coarse salt

1 pound Florida broccoli florets

1 pound Florida cauliflower florets

1 tablespoon freshly-chopped rosemary, or 1 teaspoon dried

1 tablespoon freshly-chopped thyme, or 1 teaspoon dried

Low-fat milk

5 tablespoons butter

4 tablespoons unbleached flour

Coarse salt and freshly ground pepper to taste

Small dash of ground nutmeg

2 tablespoons fine dry bread crumbs

2 tablespoons grated Parmesan cheese

1/8 teaspoon paprika



1. In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until slightly tender yet crisp. Drain broccoli and cauliflower, removing as much water as possible. Set liquid to side. Add milk to the vegetable liquid to measure a total of 2 1/2 cups.

2. Pour vegetables into a shallow 2-quart baking dish. Melt 3 tablespoons of butter in the saucepan over medium heat. Blend in the flour, stirring until smooth and bubbly. Gradually stir in milk mixture. Cook, stirring constantly, until thickened and smooth. Season with the salt, pepper, herbs and nutmeg.

3. Pour sauce over broccoli and cauliflower. Dot with remaining 2 tablespoons of butter. Combine bread crumbs, Parmesan cheese and paprika; sprinkle over vegetables. Bake at 450F for about 20 minutes, until casserole is bubbly.

SOURCE: Florida Department of Agriculture and Consumer Services


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