Categories: Sides
Ingredients
- 1 cauliflower head
- 1 large broccoli head
- 1/2 cup butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/4 cup flour
- 2 1/2 cups chicken broth
- 4 oz cream cheese, at room temperature
- 1/4 tsp seasoned salt, more to taste
- Kosher salt and black pepper
- 1/4 tsp paprika
- 1/3 cup seasoned breadcrumbs
- 1 1/2 cups grated Monterey Jack cheese
Directions
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Preheat oven to 375.
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Using your hands, break the cauliflower and broccoli into very small florets. Then place them in a steamer and steam them over simmering water until slightly tender, 4-5 minutes. Set them aside.
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Melt 6 tbsp of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3-4 minutes.
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Sprinkle in the flour, then stir the flour into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.
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Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper and paprika. Turn off the heat and set the sauce aside.
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In a small bowl, combine the breadcrumbs and the remaining 2 tbsp melted butter and blend with a fork.
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To assemble, butter a small (2 qt) casserole dish and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese and sprinkle on a little paprika.
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Repeat another round of the veggies, sauce, cheese and paprika, then top with the buttery breadcrumbs.
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Bake for 25-30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it hot!