Roasted Broccoli and Cauliflower
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Roasted Broccoli and Cauliflower

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!

Allergens:
Milk
Mustard
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories340 kcal
Fat29 g
Saturated Fat15 g
Carbohydrate12 g
Sugar4 g
Dietary Fiber3 g
Protein10 g
Cholesterol55 mg
Sodium430 mg
Trans Fat0.5 g
Potassium450 mg
Calcium250 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Medium Pot
Whisk
Measuring Cups

Instructions

Prep broccoli and cauliflower
1

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
2

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.

Start cheese sauce
3

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.

Finish cheese sauce
4

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.

Finish and feast
5

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.