Categories: Sides

Ingredients

• 1 cauliflower head
• 1 large broccoli head
• 1/2 cup butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/4 cup flour
• 2 1/2 cups chicken broth
• 4 oz cream cheese, at room temperature
• 1/4 tsp seasoned salt, more to taste
• Kosher salt and black pepper
• 1/4 tsp paprika
• 1/3 cup seasoned breadcrumbs
• 1 1/2 cups grated Monterey Jack cheese

Directions

1. Preheat oven to 375.

2. Using your hands, break the cauliflower and broccoli into very small florets. Then place them in a steamer and steam them over simmering water until slightly tender, 4-5 minutes. Set them aside.

3. Melt 6 tbsp of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3-4 minutes.

4. Sprinkle in the flour, then stir the flour into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.

5. Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper and paprika. Turn off the heat and set the sauce aside.

6. In a small bowl, combine the breadcrumbs and the remaining 2 tbsp melted butter and blend with a fork.

7. To assemble, butter a small (2 qt) casserole dish and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese and sprinkle on a little paprika.

8. Repeat another round of the veggies, sauce, cheese and paprika, then top with the buttery breadcrumbs.

9. Bake for 25-30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it hot!

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