Cauliflower,
Broccoli, and Cheese
(with
Spinach Bechamel)
I wanted to make macaroni and
cheese for my family, but I wanted to lighten it up. I figured if I replaced the pasta with vegetables,
but kept that cheesy, creamy flavor, I would accomplish my goal. I was very
satisfied and snuck in all those extra vitamins (and took out all those carbs!)
Ingredients:
1 head cauliflower, cut into
florets
1-2 crowns of broccoli, cut into
florets
16 ounce bag chopped frozen
spinach, defrosted, and strained
6 tablespoons (3/4 stick) butter
1/4 cup all purpose flour
1 cup whole milk (+ extra if
sauce is tight)
1 cup freshly grated Parmesan
cheese, divided
4 -8 Slices Sharp White Cheddar
Cheese (depending on size/shape of baking dish)
Directions:
Defrost spinach
- Squeeze spinach dry.
Melt butter in
heavy medium saucepan over medium heat. Add flour and whisk until smooth, about
2 minutes.
Stir in spinach
and parmesan cheese.
Put cauliflower
and broccoli in a large bowl. Add spinach béchamel sauce; stir to blend. Season
with salt and pepper.
Spread
vegetable mixture in dish.
(I made this
for Christmas dinner, so if you need the extra time to focus on last minute
things, this can be made 6 hours ahead. Cover and chill.)
Preheat oven to
350°F. Cover and bake until heated through, about 25 minutes if at room
temperature and 35 minutes if chilled. Remove cover for last 10 minutes or so
of cooking.
Serve hot.
http://www.epicurious.com/recipes/food/views/Cauliflower-and-Broccoli-Flan-with-Spinach-Bechamel-232078
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