Roasted Broccoli and Cauliflower
with Cheese Sauce and Crispy Shallots
This roasted broccoli and cauliflower dish smothered in an unforgettable cheese sauce may be this year's fan-fave. Even folks who aren't big on the cruciferous family may feel differently after trying this!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
454 g
Broccoli, florets
285 g
Cauliflower, florets
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 cup
Cream
(Contains Milk)
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 tsp
Garlic Salt
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 tbsp
Unsalted Butter
(Contains Milk)
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
½ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 350˚F. Wash and dry all produce. While roast is in the oven, cut larger broccoli and cauliflower florets into bite-sized pieces so pieces are uniform in size. (TIP: Equal-sized veggies will cook more evenly.)Add broccoli, cauliflower, 2 tbsp oil, 2 tbsp water, 1/4 tsp pepper and 1/2 tsp garlic salt to an unlined baking sheet, then toss to coat.
Roast broccoli and cauliflower in the bottom of the oven, tossing halfway through, until tender, 32-34 min.When veggies are done, remove from the oven and cover loosely with foil to keep warm.
Once mash is finished, make cheese sauce. Heat a medium pot over medium heat.When hot, add 1 tbsp butter and 1 tbsp flour (reserved from mushroom gravy). Cook, whisking occasionally, until mixture is combined, 1-2 min. (TIP: Scan the QR code for a how-to video!)Gradually whisk in 1 cup cream until no lumps remain. Bring to a gentle simmer, whisking occasionally.
When simmering, add cheddar, Parmesan, Dijon, 1/4 tsp pepper and 1/2 tsp garlic salt. Whisk until cheese melts.Remove the pot from heat. Cover and set aside until ready to serve.Move on to finishing mushroom-thyme gravy.
When ready to serve, heat the pot with cheese sauce over medium. Warm, whisking occasionally, until sauce is a pourable consistency again. (TIP: If cheese sauce thickens too much, whisk in 1 tbsp water at a time to loosen.)Transfer broccoli and cauliflower to a serving platter.Drizzle cheese sauce over top, then sprinkle with crispy shallots.
