Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk (whole or 2%)
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs (optional, for topping)
- 1 tbsp olive oil (for topping)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the broccoli and cauliflower florets for 4–5 minutes until just tender. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk until smooth. Cook, stirring constantly, until sauce thickens, about 3–5 minutes.
- Stir in cheddar cheese, garlic powder, onion powder, salt, and pepper. Cook until cheese is melted and sauce is creamy.
- Mix the vegetables into the cheese sauce, then pour everything into the prepared baking dish.
- In a small bowl, mix breadcrumbs with olive oil (optional) and sprinkle over the top. Then add Parmesan cheese.
- Bake uncovered for 20–25 minutes until bubbly and golden brown on top.
- Serve hot as a side dish or light vegetarian main.
Let me know if you want a low-carb or vegan version!