Categories: Diabetic

Ingredients

• 7 cups fresh cauliflowerets
• 6 cups fresh broccoli florets
• 3 tbsp butter
• 1/3 cup flour
• 1 1/2 tsp spicy brown mustard
• 3/4 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp cayenne
• 1/4 tsp pepper
• 3 3/4 cups milk
• 1 1/2 cups shredded mozzarella, divided
• 1 1/2 cups shredded Swiss, divided

Directions

1. Place cauliflower and broccoli in a Dutch oven; add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13×9×1-inch baking dish coating with cooking spray.

2. In a small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

3. Stir in 1 1/4 cups each mozzarella and Swiss cheese until melted. Pour over veggies. Bake, uncovered, at 400 for 15-20 minutes or until bubbly. Sprinkle with remaining cheeses. Bake for 5 minutes longer or until golden brown.

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