Recipes

INGREDIENTS:

• 2 cups fresh cauliflower florets
• 2 cups fresh broccoli florets
• 1 small yellow onion, sliced in rings
• 3 tsp olive oil, divided
• 1 carrot, peeled and finely chopped
• 1 1/2 cups low-fat milk
• 2 tbsp arrowroot powder
• 1/2 cup shredded light Gouda cheese
• 1/2 cup shredded light Havarti cheese
• 1 tbsp dry mustard
• 1/2 tsp ground black pepper
• Sea salt, to taste, optional
• 2 tbsp whole-wheat bread crumbs

INSTRUCTIONS:

1. Preheat oven to 350°F. Fill a medium saucepan with water, about 1 inch high. Bring to a boil. Place cauliflower and broccoli in a steamer basket and set in saucepan. Reduce to medium heat and cover with lid for 5 minutes, until cauliflower and broccoli are tender. Remove from burner and set aside to cool.
2. In a large saucepan over medium-high heat, sauté onion in 2 tsp oil for 1 to 2 minutes, until translucent. Add carrot and milk and heat for 3 minutes, constantly stirring. In a small bowl, whisk together 2 tbsp cold water and arrowroot powder. Add mixture to saucepan with milk mixture and stir for 1 minute. Stir in cheeses and mix until melted. Season with mustard, pepper and salt, if desired.
3. In a small skillet over medium-high heat, brown bread crumbs in remaining 1 tsp oil for 3 minutes.
4. In an 8 x 8-inch glass dish, add cauliflower and broccoli in an evenly distributed layer. Pour cheese-carrot mixture over top, then sprinkle with bread crumbs and bake for 25 minutes. Let cool for 5 minutes before serving.