Cheesy Broccoli And Cauliflower

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 12
• 2 large head broccoli (about 3 to 3 1/2 pounds total)
• 1 medium head cauliflower (about 2 pounds)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 3/4 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 tablespoon dijon mustard
• 1 (4 1/4 ounce) can diced green chilies, drained (to taste, i use 1/3 can)
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon salt
• additional milk, if needed, to thin sauce

Recipe

• 1 cut broccoli and cauliflower into florets, discarding outer leaves and stems.
• 2 you should have about 8 cups broccoli florets and 4 cups cauliflower.
• 3 in a large pot, bring 8 cups of lightly salted water to a boil.
• 4 add cauliflower; cook 2 minutes.
• 5 add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. drain.
• 6 while vegetables are cooking, make cheese sauce:.
• 7 in a medium-size saucepan, melt butter over medium heat. whisk in flour and cook 1 minute.
• 8 gradually whisk in the milk; continue to whisk until smooth. bring to a boil.
• 9 remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
• 10 stir until smooth. if a thinner sauce is desired, stir in a few more tablespoons of milk.
• 11 to serve, place vegetables in large serving dish and pour cheese sauce over the top. serve immediately.
• 12 do ahead: cook vegetables, rinse under cold water to stop cooking. drain and refrigerate. prepare sauce; let cool, then cover and refrigerate up to a day ahead.
• 13 to serve, uncover; remove from refrigerator and let stand 30 minutes.
• 14 reheat separately in microwave oven (adding more milk to sauce as needed).