Ingredients
Scale
- 4 cups fresh broccoli florets
- 4 cups fresh cauliflower florets
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, finely minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup panko breadcrumbs
Instructions
- Preheat Oven and Prepare Baking Dish: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
- Cook the Vegetables: Take a large pot of water to a boil. Add the broccoli and cauliflower florets, cooking them until they are tender but still crisp, about 3-4 minutes. Drain and set aside.
- Prepare the Onion and Garlic: In a medium saucepan, melt the butter over medium heat. Add the diced onion and cook until it becomes limpid, about 4 minutes, then add minced garlic and sauté for an additional minute.
- Create the Béchamel Sauce: Stir in the flour and cook for 1-2 minutes until it is lightly golden. Slowly whisk in the milk, and make sure the mixture is smooth. Continue to cook, stirring often, until the sauce thickens, about 5-7 minutes.
- Incorporate Cheeses and Seasoning: Remove the saucepan from heat. Stir in the Parmesan and half of the shredded cheddar cheese until melted and smooth. Season with salt, black pepper, and ground nutmeg.
- Combine Vegetables with Sauce: In a large bowl, mix the cooked broccoli and cauliflower with the cheese sauce until evenly coated. Transfer this mixture to the prepared casserole dish.
- Top with Cheese and Breadcrumbs: Sprinkle the remaining shredded cheddar cheese and panko breadcrumbs over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
- Serve: Allow the casserole to cool for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish pairs wonderfully with a fresh green salad or roasted chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes