Categories: Sides
Ingredients
- 4 cups fresh cauliflower florets
- 4 cups fresh broccoli florets
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 4 oz. jar diced pimientos, drained
- 1 tsp. kosher salt
- 1 tsp. Dijon
- 8 oz. block sharp Cheddar, shredded
- 1/4 cup panko
- 2 tbsp. salted butter, melted
Directions
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Preheat oven to 375. Lightly spray an 11×7-inch baking dish with cooking spray.
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In a large Dutch oven, bring cauliflower, broccoli, and water to cover to a boil over high heat. Reduce heat and simmer until crisp-tender, about 3 minutes. Drain well.
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In Dutch oven, melt butter over medium heat. Whisk in flour; cook for 2 minutes. Gradually whisk in milk; cook, whisking occasionally, until thickened and bubbly. Stir in pimientos, salt and mustard. Stir in cheese until melted. Stir in broccoli and cauliflower, and pour into prepared pan.
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In a small bowl, stir together panko and melted butter. Sprinkle onto casserole.
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Bake until golden brown and bubbly, 20-25 minutes. Let stand for 10 minutes before serving.