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4 cups each fresh broccoli and cauliflower cut into bite sized piece 4 tsps. butter divided ¼ tsp. garlic powder 1/2 whole medium onion, diced 1 cup sharp cheddar cheese shredded 2 1/2 c. low sodium chicken broth ¼ tsp. black pepper 1/4 tsp. paprika 3 ounces cream cheese ¼ tsp. salt ½ cup Panko breadcrumb 1 cup milk ½ tsp. dry mustard powder 2 tsps. all-purpose flour
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Small florets of broccoli and cauliflower should be broken apart. When the broccoli is brilliant green after 3 to 4 minutes of steaming, turn off the heat. Place aside.
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Combine the melted butter and breadcrumbs in a small bowl. Place aside.
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The 6 tablespoons of butter should be melted and sauteed for 3 to 4 minutes with the onion and garlic. Add the flour, whisk to mix, and continue to cook for another 45 seconds.
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Pour in broth, whisking constantly, then cook until the sauce thickens.
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While continuously whisking, pour in the stock, and then simmer until the sauce thickens.
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In a small casserole dish, arrange the broccoli and cauliflower in an even layer. Sprinkle half the cheese on top after adding half the cream sauce. Repeat with another layer of broccoli, sauce, and cheese after adding a little paprika to the cheese.
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Finish with a little scattering of breadcrumbs. Bake for 25 to 30 minutes at 375 degrees, or until the cheese is melted and bubbling and the breadcrumbs are golden. Serve hot.
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