Servings

Prep Time

Cook Time

Ingredients

• 1/4 cup (50 mL) butter
• 1 clove Garlic, cut in half
• 2 cups (500 mL) fresh breadcrumbs
• 1/3 cup (75 mL) grated Parmesan cheese
• 6 cups (1.5 L) each medium-size Cauliflower and Broccoli Florets
• CHEESE SAUCE:
• 3 tbsp (45 mL) each butter and all-purpose flour
• 2 cups (500 mL) Milk
• 1-1/4 cups (300 mL) grated Parmesan cheese
• 1 tsp (5 mL) onion powder
• 1/4 tsp (1 mL) salt

Directions

1. In large skillet over medium heat, melt butter. Add garlic and cook for 1 minute; remove and discard garlic. Stir in breadcrumbs, coating well; stir in cheese. Set aside.

2. Bring large pot of water to boil. Cook cauliflower for 2 minutes; add broccoli and cook 4 minutes longer or until vegetables are tender-crisp. Drain well; transfer to 12 cup (3 L) casserole. Keep warm.

3. SAUCE: In large saucepan over medium-low heat, melt butter. Whisk in flour; cook, stirring until it changes colour slightly, 2 to 3 minutes. Gradually whisk in milk, increase heat to medium, whisking constantly until mixture comes to boil. Stir in cheese, onion powder and salt. Pour over hot vegetables. Top with reserved breadcrumb mixture.

4. Bake in 350°F (180°C) oven for 20 minutes until bubbling and topping is golden brown. (If made ahead and refrigerated, add 15 minutes to the baking time.)

Nutrients Per Serving

1 Serving PROTEIN: 12 grams FAT: 12 grams CARBOHYDRATE: 22 grams CALORIES: 242 FIBRE: 3 grams SODIUM: 543 mg