Categories: Sides

Ingredients

• 4 cups fresh cauliflower florets
• 4 cups fresh broccoli florets
• 1/4 cup salted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 4 oz. jar diced pimientos, drained
• 1 tsp. kosher salt
• 1 tsp. Dijon
• 8 oz. block sharp Cheddar, shredded
• 1/4 cup panko
• 2 tbsp. salted butter, melted

Directions

1. Preheat oven to 375. Lightly spray an 11×7-inch baking dish with cooking spray.

2. In a large Dutch oven, bring cauliflower, broccoli, and water to cover to a boil over high heat. Reduce heat and simmer until crisp-tender, about 3 minutes. Drain well.

3. In Dutch oven, melt butter over medium heat. Whisk in flour; cook for 2 minutes. Gradually whisk in milk; cook, whisking occasionally, until thickened and bubbly. Stir in pimientos, salt and mustard. Stir in cheese until melted. Stir in broccoli and cauliflower, and pour into prepared pan.

4. In a small bowl, stir together panko and melted butter. Sprinkle onto casserole.

5. Bake until golden brown and bubbly, 20-25 minutes. Let stand for 10 minutes before serving.

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