This was another one of those dishes where the first thing to mind after a bite of this is “holy cow”. This was surprisingly rich, simple, and low cal. This was so good there is no reason why you shouldn’t be making this right now so I will just get right to it.
2 cups cauliflower
2 cups broccoli
1 small yellow onion, sliced in rings
2 tsp olive oil
1 carrot, peeled and finely chopped
1 ½ cup milk, non-fat
2 tbs flour
½ cup shredded gouda cheese
½ cup shredded havarti cheese
1 tbs dry mustard powder
½ tsp black pepper
Salt to taste
2 tbs bread crumbs
Preheat oven to 350 degrees.
Place cauliflower, broccoli, and carrot in a steamer basket over water and steam until tender. Remove from burner and set aside.
In a large saucepan over medium-high heat, sauté onion in olive oil for 1 to 2 minutes, or until translucent. Add milk and flour and heat for 3 minutes, stirring constantly. Stir in cheese and mix until melted. Season with mustard, pepper and salt.
In an 8x8 glass dish, add cauliflower and broccoli in an evenly distributed layer. Pour cheese-carrot mixture over top then sprinkle with bread crumbs. Bake for 25 minutes to brown the bread crumbs. Let cool for 5 minutes before serving.
As a side, 4 generous servings, 230 calories, 13 g fat
This was easy to throw together and was oh so good. It obviously adds a lot more calories than just eating the cauliflower and broccoli alone, but it’s just so good and every once in a while you need a change. Make this change, you won’t be sorry. The key of course is the cheese, you must use high quality cheese or this isn’t worth it.
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