Cheesy Broccoli with Cauliflower Gratin

• Produce

  • 2 cups Broccoli florets
  • 1 cup Carrots
  • 2 cups Cauliflower florets
  • 1 tsp Oregano, dried
  • 1/2 tbsp Rosemary, Fresh

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Kosher or sea salt
  • 2 tbsp Whole wheat flour or all purpose flour, white

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 3/4 cup 2% milk
  • 1/3 cup Cheddar cheese, reduced fat
  • 1/3 cup Parmesan cheese

• Other

  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

Found on skinnyms.com

Description

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup sliced carrots (sliced into rounds)
• 2 tablespoons white whole wheat flour or all purpose flour
• 3 tablespoons olive oil, divided
• 3/4 cup 2% milk
• 1/3 cup shredded cheddar cheese, reduced fat
• 1/3 cup freshly grated parmesan cheese, divided
• 1/4 teaspoon kosher or sea salt
• 1/2 teaspoon black pepper, divided
• 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
• 1/2 tablespoon minced fresh rosemary sprigs or 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1/2 cup panko breadcrumbs, whole wheat if available, or regular

Directions

• Preheat oven to 350 degrees F.
• Set up a steamer basket (or a colander) over a few inches of water in a pot so that the water is not touching the basket. Add all of the vegetables to the basket (or colander). Cover and steam over high heat for about 10-15 minutes until vegetables are fork-tender, yet still bright.
• Meanwhile, add 2 tablespoons olive oil to a sauté pan over medium-low heat. Whisk in the flour.
• Continue whisking constantly for about 2 minutes, until the paste formed smells nutty, but not burnt.
• Add in about 1/4 cup of the milk, half of the pepper, and the herbs, whisking all the while.
• Once thickened, add an additional 1/4 cup of milk and whisk until thickened.
• Repeat with the last 1/4 cup of milk. Once thickened, add the cheddar cheese and half of the parmesan, whisking to incorporate. Remove from the heat. Place all vegetables in an 8 x 8-inch pan or a round pie dish. Pour the creamy cheese sauce over the vegetables to cover. Sprinkle the panko breadcrumbs over the top. Sprinkle on the remaining parmesan cheese.
• Drizzle the olive oil and sprinkle on the salt and the other half of the pepper.
• Bake for about 20 minutes, until crisp and golden brown on the top and bubbly. Serve hot.
• Enjoy!