So, today at the local market here in Puerto Aventuras I found this…

Yes, that’s right. A Cauliflower larger than my fiancés head.

Now if you haven’t figured it out yet… I LOVE Cauliflower. I’m pretty sure I’ve said that before, but just to reiterate… I LOVE CAULIFLOWER!

This cauliflower is almost 3 times the size of a normal head of cauliflower, so I should be able to make about 3-4 different recipes with this head! YIPPEEEEEE!

I was asked what I was going to do with this amazing find, and one of my answers was to make a broccoli and cauliflower casserole. I decided I would share this delicious recipe with all of you.

Are you hungry yet?

Well, here is goes… Welcome to Cheesy Baked Broccoli and Cauliflower!!!

Instructions:

1 fresh head Broccoli, cut into florets

1/2 fresh head Cauliflower, cut into florets

1/2 Tbsp no salt Butter

1 ½ cups fat-free Milk

2 Tbsp Flour

1/2 tsp Garlic Powder

1/2 tsp Pepper

1 clove Garlic

1/2 tsp (+ more for topping) Paprika

1/2 cup shredded Cheddar Cheese (I used combination of Cheddar, Monterrey Jack, & Mozzarella)*

5 wedges Laughing Cow Light Cheese, or 4oz Light Cream Cheese**

1/4 cup Light Mayo 

1 cup Onion, chopped

1/2 cup Panko Breadcrumbs***

1/2 Tbsp Butter, melted

*I have used many different cheese blends, and the recipe still turns out great. (Manchego, Chihuahua, Gouda, Cheddar, Monterrey Jack, Mozzarella, etc). I usually have Manchego and Chihuahua on hand, as they are quite affordable here in Mexico.

**As I live in Mexico, Laughing Cow cheese can be a bit more pricy than local cheese choices. If I do not have Laughing Cow cheese, I substitute Light Cream Cheese, and it works great!

***I added a couple of tablespoons of Parmesan cheese in with the Panko Breadcrumbs

Instructions:

1- In a stock pot, steam broccoli and cauliflower in water until cooked to tender. Once cooked, drain and set aside.

2- Preheat oven to 375F. Spray a 9in round casserole dish, or similar, with non stick cooking spray.

3- While broccoli and cauliflower are cooking, in a sauce pan, melt 1/2 Tbsp of butter. Once melted, add in the flour, and lightly brown. Add in milk and bring mixture to a light boil, whisking frequently, until sauce thickens.

4- Add in shredded cheese and Laughing Cow (or Cream Cheese) wedges. Stir to combine.

5- Once all cheeses are melted, cook cheese mixture for 2-3 minutes, then add in mayo, onion, garlic, and spices. Continue cooking for an additional 2-3 minutes. Sauce will thicken, again.

6- When cheese sauce and vegetables are finished cooking, place vegetables in the bottom of the casserole dish. Spoon cheese sauce evenly over the vegetables.

7- In a small bowl, melt 1/2 Tbsp of butter, and mix with the Panko crumbs, and an additional 1/2 tsp Paprika. Sprinkle crumbs evenly over the top of the vegetables.

8- Bake, covered with foil, for 15 minutes. Remove foil, and bake for an additional 10- 15 minutes, or until bubbly, and crumbs are lightly browned on top. Serve immediately.

This recipe is delicious, yet still healthy! I hope you will enjoy it as much as my family does. Here is a link to a printable version of the recipe: Cheesy Baked Broccoli and Cauliflower

Try this recipe out, and let me know how you like it! I would love to hear how you enjoy making your Cauliflower! ENJOY!