Cauliflower and Broccoli "Mac" & Cheese
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 1 head cauliflower
  • 1 head broccoli
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1½ cups milk
  • salt and pepper to taste
  • ¼ teaspoon nutmeg
  • 1½ cups parmesan cheese, shredded
  • 1½ cups cheddar cheese, shredded
  • ¼ cup bread crumbs
  • 4 oz pancetta
  • green onion, chopped
Instructions
  1. Preheat oven to 375 degrees.
  2. Trim cauliflower and broccoli and remove the tough core. Cut into 1 to 2-inch florets. Cook the cauliflower and broccoli florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain well and place on paper towels to remove as much moisture as possible.
  3. Melt the butter in a saucepan over medium heat, mix in the flour and whisk until both are incorporated and it just starts to brown, about 2 minutes. Mix in the milk, nutmeg, salt and pepper whisking constantly until a smooth sauce forms, about 5 minutes. Add the cheese (1 cup each of cheddar and parmesan) and heat until the cheese melts and the sauce thickens.
  4. In a separate pan over medium heat, cook the pancetta until browned, about 10 minutes. When done place on paper towels for the grease to drain. Mix cauliflower, broccoli and pancetta into the bechamel sauce, pour into a baking dish and top with the bread crumbs, additional ½ cup of each cheese and green onion.
  5. Bake in a preheated oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes. Serve hot.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/cauliflower-and-broccoli-mac-cheese/