this fancy soundin veggie dish
goes with all kinds of meals.
its reel easy to make
n sooo delicious to eat.
1 small head of BROCCOLI (about 1 to 1-1/2 pounds)
1 small head of CAULIFLOWER (about 1 to 1-1/2 pounds)
1 small red onion, chopped
2 tbsp butter
2 tbsp all-purpose flour
1-1/4 cups milk
cracked black pepper n garlic powder to taste
2 cups shredded cheddar/jack cheese
1/2 cup shredded parmesan
1/2 cup panko (japanese bread crumbs) or coarsely ground fresh bread crumbs
preheat the oven to 350 degrees.
grease a 2-quart casserole dish with butter cooking spray.
trim the broccoli n cauliflower n cut into florets.
steam the broccoli n cauliflower florets in a large pot with a little water over medium-low heat until crisp tender - about 3 to 5 minutes.
drain the broccoli n cauliflower florets in a colander n set aside.
saute the chopped onion in the melted butter in a medium saucepan (2-quarts oughta do it. i usually jest use the same large pot that i steamed the veggies in. saves on doing all them dishes later . . . lol)
over medium heat, whisk the flour into the onion n butter mixture. cook, stirring, for about 2 minutes.
add the milk, whisking constantly to makes sure that there is no lumps.
cooks another 3 to 4 minutes, allowing the sauce to thicken.
season with the cracked black pepper n garlic powder to taste.
n you jest done made yerselfs a BECHAMEL - aint that a big ole fancy name for white sauce. hahahahaha!!!
put the steamed broccoli n cauliflower florets into the bottom of the greased casserole dish.
top with half of the shredded cheeses.
pour the bechamel (ya knows, that white sauce) over the shredded cheeses.
top with the remaining shredded cheeses n the bread crumbs.
bake uncovered for 20 to 30 minutes or until golden n bubbly.
n voilà (pernounct wah-lah. in france talk that means literally "look see") ya gots yerselfs a reel fancy french veggie side dish . . .